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Red Velvet Cake “Oatmeal” with Vegan Almond-Coconut Icing

The perfect period breakfast that's rich in iron, magnesium, potassium, calcium and zinc.
Servings: 2
Author: Stephanie Morish


For the icing:

  • ¼ cup of Kite Hill almond milk cream cheese
  • 2 Tbsp CoYo coconut milk yogurt
  • 1 ½ to 2 Tbsp powdered sugar or powdered monk fruit sweetener


  • Add grated beet, cauliflower rice, coconut milk and a pinch of salt to a saucepan.
  • Bring to a soft boil. Reduce to simmer, cover and let cook for about 5 minutes.
  • Meanwhile, make icing, if using. Add cream cheese, yogurt and powdered sugar to a bowl. Use an electric hand mixer to whisk together icing ingredients until smooth and creamy.
  • Add remaining “oatmeal” ingredients to the saucepan and stir. Cook until thickened to your liking.
  • Divide the oatmeal between two bowls and top each with a dollop of icing.