Buttermilk – This keeps the batter more acidic, and helps the cake stay red and not brown. it could just be me since my oven was malfunctioning. Add to the food processor, along with 1/2 cup of water. These days, cocoa powder has too many additives to result in a real red velvet cake, but it adds that slight cocoa powder you’d expect. Thanks for checking out my blog and please be in touch if you have any questions about nutrition coaching or recipes. 2 large eggs. Adding vinegar to your eggless red velvet cake will help make the batter more acidic. Aside from that, I will say that the cake was incredibly moist and had a beautiful color. If your eggless red velvet cake turned brown, one of these issues may be the problem: For this healthy red velvet cake, I used beets for the natural color, and was able to avoid using an entire bottle of red food dye. I wanted a festive dessert for the 4th of July, so I decided to make a somewhat healthier, all-natural version of red velvet cake, one that is colored with beets. By doing this, it prevents the beets from browning in the oven, so your cake comes out more red and less brown. Very unique! 1 tsp vanilla extract. You need buttermilk if you want a naturally colored red velvet cake. Eggless red velvet cake is healthy & naturally red using beets! I will definitely be making this one again. Like Il Share ll Subscribe ll Love Never miss a video ! Use now, or set aside to freeze or refrigerate until needed. It’s sweet and moist with a hint of chocolate. In a large mixing bowl, combine flour, baking powder, baking soda, salt and spices. This recipe calls for 2 tablespoons of lemon juice and 2 tablespoons of vinegar. It compliments the red velvet cake so well, and helps to cover up any beet flavor you might have tasted. Any suggestions? Preheat oven to 350° F and position a rack in the center of the oven. Were yours very large? If you continue to use this site we will assume that you are happy with it. Cooking the vibrant-red, naturally sweet vegetables with nonfat buttermilk and vanilla, and then pureeing them into a luscious cream adds an ultramoist, velvety texture to the cake … Vinegar in natural red velvet cake helps to keep the beets from browning in the oven, so it helps keep your cake from losing it’s red color. Using a stain-proof cutting board and gloves, cut the beets into ½ inch cubes and add to the food processor along with ½ cup of water. After your cake is done baking, allow to cool completely. Thanks for your feedback! I opted instead for a creamy frosting made with organic ingredients. As a few of my cousins and brothers are eating wheat free, this was a nice treat for them. I also shared a little about my experience here: http://olymomma.blogspot.com/2011/07/your-weekly-peek-red-velvet-cake-with.html. It’s super versatile and subtly sweet, so it’s perfect for colouring frostings and baked goods. Make your beet puree. When I blended them I added just a little extra applesauce and a few teaspoons of water because they were lacking in moisture and wouldn’t puree as nicely as I had wanted. Set aside. I’ve never even tasted it (the whole food coloring thing doesn’t sit well with me), let alone attempted to make it. Hmmm Chris, When you add up a box of cake mix, the eggs, oil, and can of frosting, you’re really not paying much more to have a much healthier red velvet cake. Lemon velvet cake. Our secret weapon: red beets. Trust me, I’m speaking from experience! Yes, I do thing it would work fine. 1½ tsp white wine vinegar. And, honestly, it was…. In a small bowl, mix together ground flaxseed and water. I almost always use it when I bake, and it balances the cake flour out nicely. Thank you for this recipe. Allow to cool completely before frosting. It only says “6 beets” so I went and bought six beets but wasn’t sure if they should have been big or small or what weight for all six beets. Pulse and puree for several minutes, until smooth. Happy Valentine’s Day! Make the frosting. There were many versions of velvet cake, and they appear in recipe books dating back to the early 1800s. Some were smaller than that. not sure what happened there. And feel free to rate it down below in the comment section. Huh. By the way, the recipe is not wheat free if you are using spelt, all purpose, or cake flour. Use a cutting board that isn’t easily stained, and grab gloves if you have them! Total nutritional content per serving is: This cake costs about $6.84 for the entire thing, or about $.57 per serving. Only thing are the beets. If you want your red velvet cake the right color, use white sugar. Obviously don’t know what to say because I had a great experience with it as did others who’ve commented…I posted the recipe a long time ago and if I were to do it again today, I would post more specific instruction for how large the beets should be and/or measure them by weight. I made it for the fourth of July and everyone loved it. My first try turned out awesome. In a separate bowl, mix … So, if you want to leave out the vinegar, you’ll have to use 4 tablespoons of lemon juice instead. During World War II, food rationing led bakers to use boiled beetroot flesh and juice to add moisture and enhance the colour of their cakes, creating wonderfully vibrant red cakes – like this beetroot red velvet cake. Normally yes, red velvet cake has 2-3 eggs in the recipe. If you want your cake to come out as red as possible, skip the cooking method and simply puree them raw. Bake in the preheated oven for 24-26 minutes (for cake) or 20-22 minutes (for cupcakes). I wanted to try this cake for a long time but without adding artificial colors. Remove the second cake from its pan and remove parchment. Set aside. Place flat side down on top of first layer. Bake in the preheated oven for 24-26 minutes (for cake) or 20-22 minutes (for cupcakes). Unless otherwise noted, all content & photography ©2009-2019 Winnie Abramson. Thanks for the delicious recipe. There was pineapple velvet cake. It’s the perfect Valentine’s Day dessert because it’s healthy, pretty, but still really delicious. Flavour-wise, I think it could be interesting, but I’m worried about consistency and such (the batch we made is pretty close to applesauce in texture, though). This recipe will make 12 eggless red velvet cupcakes! And tastes good, too. www.healthygreenkitchen.com/red-velvet-cake-with-beets.html I do have a recipe for cream cheese frosting and that’s what I will use. Drop about 1 cup of icing onto cake and, using a flat spatula, spread evenly over top. Yes you can! This blog is currently ad-free but I do participate in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. No food coloring here, this healthy red velvet cake from scratch is the best! Pour the batter into 2 greased, 9 inch cake pans, or 12 lined cupcake molds. Those are all made from some form of wheat. This red velvet cake with beets has more of a deep reddish-brown hue. https://dessertswithbenefits.com/red-velvet-cake-with-vanilla-frosting Peel them with a vegetable peeler or paring knive until entire skin is removed. Meanwhile, make the frosting. Afterall, how hard could a naturally red velvet cake be? Process chopped beets and lemon juice in a food processor until … Ready in around one minute, this is a low calorie snack or healthy dessert … Unsweetened cocoa powder – Traditionally, red velvet cake was made with unprocessed cocoa that turned red while it baked in an acidic batter. Thanks for your feedback…I am hoping to be able to make the cake again on Saturday :). I also used heart-healthy oils, a combination of whole wheat pastry flour and cake flour to make this red velvet cake … Absolutely no reproduction permitted without prior consent. Nope, they aren’t the same at all! They do use similar ingredients, but in different amounts. It's free. Two important things to note about using beetroot powder in this natural red velvet cake: The beetroot powder … Beetroot red velvet cake recipe with step-wise pictures and video recipe. Simply make the batter as instructed, then fill each cupcake tin about 3/4 of the way full. Coconut oil – Because coconut oil is semi-solid at room temperature, it’s similar to butter in baked goods. With all that good chocolate in there, you really can’t taste the earthy flavor of the beets. Set aside. Have a great weekend! For the beets, I used 6 organic beets that would have measured a maximum of 4″ tall and 3″ wide. Delicious recipe. I'm Megan, the Oregon dietitian! It ended up being much more difficult than I thought, and I quickly found out how brown a red velvet cake could actually be. Thanks for your reply and I will try the recipe again. Start by washing 2 medium beets, then cutting the two ends off of them. Baking soda – Also helps this cake rise, and is essential as well. If you’re going to use butter instead of oil, substitute it in place of the coconut oil. 75ml milk (whole or semi-skimmed) 2 tsp lemon juice. #RedVelvet #EasyRedVelvetCake #RedVelvetCakeBeetroot Subscribe to my YouTube Channel. If you do decide to use coconut sugar instead of white sugar, expect the cost of this recipe to go up by about $2, or end up at about $.74 per serving. Was a delicious moist chocolate cake. I will be making the cake again soon so I can update the recipe with a more specific amount of beets by weight. I would still add the avocado oil to keep the cake from becoming too dense. BEETROOT - … Do you think I could get away with using apple butter instead of applesauce? In a large bowl, whisk together ¾ cup beet puree, melted coconut oil, avocado oil, vinegar, lemon juice, vanilla, flaxseed mixture, and buttermilk until well combined. Yes you can! Cake flour – The perfect flour for eggless red velvet cake. the taste of the cake was great, a little too much like beets for some, but it did not rise? Red velvet cake made with beets tastes pretty much exactly like traditional red velvet cake does. However, this recipe uses ground flaxseed and water to help bind the cake together in place of the eggs. I would really appreciate it! Peel beets, and coarsely chop. I am totally planning on figuring out why a few people have had trouble with the rising. Your email address will not be published. If you decide to skip the vinegar in this eggless red velvet cake recipe, you’ll need to double the amount of lemon juice in it’s place. I’m not sure how much “6 beets” should be, since they can range tremendously in size. In a medium bowl, beat together the softened cream cheese, water, powdered sugar, and vanilla until smooth and creamy. That’s because when you oven roast or cook beets, they lose some of their color and brown easier when added to cake. Using The African American Heritage Cookbook‘s red velvet cake recipe as inspiration, I adapted my beet chocolate cake recipe into a red velvet cake. I am so stumped because we tasted no beets…a whole bunch of kids ate the cake and loved it. Preheat oven to 350°. Red velvet cake is a light, moist bright red color dessert with whipped cream frosting. In a medium bowl, beat together the softened cream cheese, water, powdered sugar, and vanilla until smooth and creamy. Set aside. Place flat side down on a serving platter. Chop the peeled beets up in 1/2 inch chunks. If you’re not worried about the color and are just looking for a healthier red velvet cake, use coconut sugar. All rights reserved. Like Il Share ll Subscribe ll Love Never miss a video ! Peel beets and cut into pieces so they can fit comfortably in a food processor. allrecipes.co.uk/recipe/13540/red-velvet-beetroot-cake.aspx Then I covered the cake with fresh berries (ala Ricki Heller’s Sweet Freedom cover! Butter two 8-inch cake pans … This is a red velvet cake I could eat! These Beet Red Velvet Cupcakes are moist and a little chocolatey, just like any good red velvet cupcake should be. Salt – Elevates the sweetness level of baked goods, but isn’t necessarily essential. Other than the vibrant red hue and rich texture they lend, you’ll never know they’re there! Fresh beet puree – This really needs to be made from raw beets. Frost, then serve. I made this cake for a family reunion in August and it got rave reviews. discussion from the Chowhound Home Cooking, Baking food community. The only other two deviations I made were that I peeled them before boiling and that I used whole wheat flour, rather than all-purpose. Unfortunately, I did use white sugar, but only for the color aspect. Baking powder – The primary ingredient that will help your eggless red velvet cake rise. I think it’s beautiful as well as delicious. Would like to know why it didn’t work out for you. I’m not sure if the beets would lose some of their natural sweetness in the boiling water if they’re peeled first and, as a result, become a more pronounced flavor since there isn’t as much of that sugar to mask it. Enable 'ALL' Notifications ! Red Velvet Beetroot Cake Jar || Valentine Special Easy Dessert Recipe INGREDIENTS :- 1. Using a stain-proof cutting board and gloves, cut the beets into ½ inch cubes and add to the food processor along with ½ cup of water. For a richer red color red velvet cupcakes, you can reduce the amount of cocoa powder in this recipe from 1 to 2 tbsp, however, this will affect the overall flavor of the cake. I love that you made this with beets!! For this healthy red velvet cake, I used beets for the natural color, and was able to avoid using an entire bottle of red food dye. [cookies_policy_link], Eggless Red Velvet Cake | Natural & Healthy. Avocado oil – A heart-healthy oil that’s perfect for baking. Contrary to what you might imagine, beets in baked goods can add natural sweetness and moisture without adding a pronounced flavor. Nowadays, most red velvet cakes call for a truck load of artificial red coloring to keep them red, so you don’t really need the vinegar if that’s the case. Required fields are marked *, Hi there! A quick and easy red velvet mug cake which is light, moist and fluffy on the inside and actually healthy for you! Allow your red velvet cupcakes to cool completely, then frost with the cream cheese frosting! i made this for valentines day and even though the cake wasn’t overly red we both LOVED IT. I can’t even imagine using that much food dye honestly. Like, entire bottles worth. In a small bowl, make your flaxseed “egg” replacement by mixing together ground flaxseed and water. Twitted by food4 — July 6, 2009 @ 7:20 pm. For the beets I used two fist size beets and 2 small beets. )- it was a big hit with my 4th of July guests! So, I set out to make a red velvet cake using natural ingredients. Vinegar is pretty much required if you’re making naturally red velvet cake. Wash 2 medium beets, then cut off the ends. The cake had a great flavor and it was so moist. Lemon juice – A nice alternative to vinegar because it still adds acidity to the red velvet cake without having to add too much vinegary flavor to the cake batter. Make your beet puree. The Red Velvet Cake … Frost, then serve! Red velvet cakes are gorgeous, but goodness, they are FULL of red food coloring. The coconut oil helps moisten the healthy red velvet cake but also keeps it from becoming crumbly when it’s cooled down. Please know I really am sorry it did not work out for you and I am so glad you let me know, so I can fix the recipe, if necessary. This looks fantastic! I repeat – this is not a bright red cake! I’m going to try it again and see what happens. I’ve made chocolate cake with pureed beets before, and I really liked the results. Sugar – I messed around a lot with coconut sugar but I found that it just made the batter too brown. 125g unsalted butter, at room temperature. This rich natural beetroot red velvet cake is given a distinct red colour and perfectly moist taste as it’s made using beetroot – it’s perfect for a special occasion such as a birthday or family party. I reduced the amount of sugar to just under one cup and I didn’t use all organic ingredients. Anyways, I ended up with a not so fluffy cake. Whisk sugar, buttermilk, beets, oil, eggs, cocoa powder, red food coloring, vanilla extract, vinegar, … Cream of tartar – The last acidic ingredient, and is an essential component to helping keep this naturally red velvet cake red. I’ll be making this again soon so that I can update the recipe…did you make any changes otherwise or did you follow it exactly? Hi Grace, Stir in the sugar until dissolved. It’s very white and doesn’t alter the color at all, and adds a nice fluffy texture you just can’t get from whole wheat flour. 250g raw beetroot. Bake for 20-22 minutes, until a toothpick inserted in the middle comes out clean. I am not trying to pass this off as a substitute for one of those traditional red velvet cakes made with an entire bottle of food coloring. Please let me know how it turns out :). A hint of vanilla in the batter makes this cake extra delicious. Red velvet cake does have cocoa powder in it traditionally, but it’s a really light chocolatey taste. I love cooking, drinking wine, and spending time with my dog, husband, and baby girl. Also decorated very prettily! Thanks for the reply! Subscribe my channel ! How to Stick to Healthy Eating … Use remaining frosting to cover top and sides of cake. Can you give an amount of beets by weight? Talk about gross. White vinegar – This adds acidity to the batter, helping to keep the beets red and your cake from turning brown. It was at the end of the day and I was really tired so I didnt even read the label. Pour the batter into 2 greased, 9 inch cake pans, or 12 lined cupcake molds. Wash 2 medium beets, then cut off the ends. 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Fortunately, I kept at it and did my research, and after 5 or 6 different cakes (yes, there was cake everywhere in my house), I finally figured out how to make a red velvet cake with beets that actually stays red. This is the most common problem when making a red velvet cake from scratch with beets. Cream cheese frosting – Made with cream cheese of course, whipped with water, powdered sugar, and more vanilla. We use cookies to ensure that we give you the best experience on our website. This blog was once my full-time job but things have changed in the past few years: I'm currently a full-time nutrition coach for Stronger U Nutrition and a "sometimes" blogger here at HGK. AND they’re 100% food coloring-free! However, don’t use too much or it will make your batter too alkaline and you’ll end up with the brownest red velvet cake you’ve ever seen. This healthy red velvet cake is completely egg-free! Don’t skip it! Post contains affiliate links. Next time, I will only use 4 small beets, maybe even fewer and hopefully I won’t be as disappointed. I have been so busy I have not had time to re-test the recipe! Whisk until just combined. Red velvet cake has always fascinated me, but I really have no idea why. Not sure if anybody else has had this result… seems like I might be the only one… but my guests couldn’t eat it, they said it was terrible. You’re sweetheart will love it! Red velvet cake, which simply referred to a vanilla velvet cake made with “red … I’m not that well versed in the chemistry if it all, but it was definitely something I considered after the fact. But don’t worry – you can’t taste the beets! Join the discussion today. Peel them with a vegetable peeler or paring knive until entire skin is removed and you can see the red color of the beets all the way around. You can also increase the amount of beetroot … INGREDIENTS. Wow, so glad you made a version with beets. Read More…, Copyright © 2021 The Oregon Dietitian on the Cookd Pro Theme. I also used heart-healthy oils, a combination of whole wheat pastry flour and cake flour to make this red velvet cake higher in fiber and nutrition without sacrificing too much texture. If you end up making this and loving it, take a photo and tag me on Instagram! To top the cake, I did not make the typical cream cheese frosting that usually accompanies red velvet cake. Your email address will not be published.
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