This red velvet smoothie is the perfect balance of chocolate and vanilla flavor. By using dark sweet cherries and juicy strawberries, this gives the smoothie that signature deep maroon color, just like your favorite cake.

My husband, Sam, loves red velvet cake. He goes crazy for the sweet vanilla and chocolatey cake with rich, creamy icing.

I challenged myself to come up with a healthy way to satisfy Sam’s sweet tooth and this red velvet smoothie hits all the right notes.

It’s smooth and creamy, with a hint of cocoa, and the perfect amount of sweetness.

You’ll love how easy it is to whip up this tasty treat that’s packed with wholesome, good-for-you ingredients, and it takes only five minutes to make.

It’s an easy solution for busy individuals and families who seek a healthy meal or snack in minutes.

Adding smoothies to my morning routine has been a simple way to get a variety of fruits, vegetables, healthy fats, and other nutrient-rich ingredients at breakfast.

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What is Red Velvet Cake?

While the origin of red velvet cake is unknown, it is believed that the first red velvet cake was made during the Victorian Era.

During the 1800s, luxury cakes would often include cocoa. This helped break down the coarse flour and give the cake that smooth, velvet-like texture that we all know and love.

Some even claim that the chemical reaction between cocoa and acid (using vinegar, buttermilk or baking soda), gives the cake it’s beautiful red color.

In the 1930s, the Waldorf-Astoria, a famous hotel in New York City, started serving red velvet cake. Around the same time, Eaton’s department store in Toronto, Canada, began selling red velvet cake too.

During World War II-era, red velvet cakes started incorporating beet juice to give it a red hue because baking supplies was scarce.

In the 1940s, the Adam Extract Company shared an easy recipe for red velvet cake that featured the company’s red food coloring with Ermine icing. This gave the cake its eye-catching, vibrant red color that we know today.

Since its appearance in the 1989 film Steel Magnolia, red velvet cake has become a popular staple in the South and a tasty treat to serve on Valentine’s Day and Juneteenth.

Ingredients in this red velvet smoothie

You only need 7 ingredients to make this luscious red velvet smoothie.

Milk: You can use any type of milk. I like using almond milk to keep this smoothie vegan and dairy-free.

Cherries: I use frozen dark sweet cherries because they give the smoothie a beautiful, deep red color.

Strawberries: I use frozen strawberries which add a natural sweetness and pair perfectly with the cherries.

Unsweetened cocoa powder or cacao powder: This gives the smoothie that red velvet, chocolate flavor.

Cashews: Either raw or roasted work well. The cashews help thicken up the smoothie and give it a creamy texture.

Medjool date: Dates add a natural sweetness to the smoothie.

Vanilla extract: This adds a touch of vanilla flavor to the smoothie.

Tips for making this red velvet smoothie

I highly recommend using a high-powered blender, such as a Vitamix. This helps to ensure that everything comes together quickly, and your smoothie will be extra smooth.

If you don’t have a high-powered blender, I recommend soaking the cashews and date in hot water for 10-20 minutes to help soften them before blending.

To achieve the best texture for your smoothie, it’s important to add your ingredients as follows:

Liquids (add the milk and vanilla extract first)
Dry goods (add the cashews, date, and cocoa powder second)
Frozen fruits (add the frozen cherries and strawberries last)

If you’re not using a high-powered blender, then you can blend everything in stages. Start by blending the liquids and dry goods together until smooth. Then add the frozen fruit and blend again until super smooth.

If your smoothie isn’t blending well, or you prefer a thinner smoothie, add some extra milk as needed.

Substitutions and suggested adaptations

Add some veggies by including a big handful of baby spinach in this smoothie before blending. You won’t be able to taste it!

If you don’t have dates, substitute with 1 tablespoon of pure maple syrup or honey.

Keep it vegan by using non-dairy milk and coconut whipped cream for topping if desired.

Increase the protein by adding a scoop of your favorite protein powder. I like vanilla or chocolate flavor for this smoothie.

If you don’t have cashews, substitute with 1 tablespoon of ground flaxseeds, chia seeds or hemp seeds. The taste will be slightly different, but it’ll still be amazing.

Meal prepping and storing smoothies

Prep smoothie packs for the freezer: Add the frozen ingredients and dry goods to a freezer-safe bag. This includes the cherries, strawberries, date, cashews, and cocoa powder.

When you’re ready to make your smoothie, dump the ingredients into your blender and add the liquids (milk and vanilla extract), and blend until creamy and smooth.

Storing your smoothie: A smoothie always tastes best immediately after you blend it, but there are a couple of ways you can still enjoy it later.

You can put your smoothie in glass container with an airtight lid and store it in the refrigerator.

You can also add a little bit of lemon juice to your smoothie to help prevent the oxidization of the nutrients in your smoothie.

A smoothie will keep up for 24 hours if stored properly in the refrigerator. Always use your own judgement to tell – if it smells off or the color has turned dark brown, don’t drink it.