This Raspberry Red Velvet Cake Smoothie is Gluten-Free, Dairy-Free, Non-GMO, Low-Carb, and Vegan (if you omit the collagen peptides). Yeah, it’s a lot of things.
Red Velvet Cake is something that I miss from the gluten-filled diet I used to follow many moons ago. The decadent chocolate flavor with the ever so slightly tangy twist of the buttermilk and lemon juice. My mouth is watering…
I must confess, I am not a big smoothie drinker. Drinking my meals is not something I enjoy, not to mention, raw bananas just seem to tie my stomach into knots. However, this Raspberry Red Velvet Cake Smoothie is creamy, rich, decadent, and free from bananas. Meaning it sits in my stomach without wreaking digestive havoc.
Seriously, what better flavor combination than Raspberry and Red Velvet Cake?
Pro-Tip: Frozen fruit can be expensive to buy. So save money, when you see your favorite frozen fruits go on sale, buy a bunch and freeze them yourself in freezer-safe containers or bags. For example, every fall raspberries and blackberries go on sale for 2 for a $1.00 in my area so I buy at least 10 and freeze them for the winter!
Comment below your favorite smoothie recipe!
Red Velvet Cake Smoothie (Low-Carb, Gluten-Free, Dairy-Free)
- 1 cup unsweetened cashew milk
- 2 tbsp cashew butter (or 2 tbsp cream cheese if you aren't dairy free)
- 1 tsp Lemon Juice (trust me, it adds crazy depth)
- 2 tbsp Collagen Peptides
- 1 tbsp unsweetened cocoa powder
- 1 cup ice
- 1/4 tsp red velvet food dye (I used ColorKitchen)
- 1/2 cup frozen red raspberries