No red dye in this Red velvet cake? You bet. Beets act as a natural food colouring giving it a very deep red colouring.
Using raw beets and adding lemon juice for acidity helps retain their colour, making the cake even redder. No one will know there are any vegetables in there, so we won’t tell if you don’t!
This Red Velvet Beet Cake is easy to make and tasty to eat!
It is a very delicious and healthier alternative for a very moist cake! Love using the beets as a “secret ingredient” for moisture.
Aside from the fibre-fabulousness of beets and their other benefits (from being touted as detoxifying and anti-inflammatory to being a source of vitamin C), this recipe replaces the butter with extra-virgin olive oil.
Surprisingly good, healthy, fluffy and moist. And it also serves its purpose to get rid of extra beets you may have.
I like it with this shiny Chocolate icing Fast2eat Recipe (AKA Brigadeiro), but next time I will try with a cream cheese frosting, as on a traditional Red Velvet.
This beet cake recipe is similar to one for carrot cake but with a bright red batter instead of the lovely light orange colour.
Natural “Red Velvet” Beet Cake Fast2eat
- 3 Beet (about 300g small in pieces - 1 small beet is about 100g)
- 2 Egg
- 75 ml Lemon juice or lime juice
- 1/4 cup Oil or extra virgin olive
- 1½ cup All purpose flour
- 1½ cups Sugar
- ½ tsp Baking powder
- Peel beets using a vegetable peeler.
- Using a Blender Beat the eggs, oil, lime (or lemon) juice and beet until smooth.
- Add the mixed liquid through flour mixture and Whisk until combined well.
- Add the Baking Powder and slowly mix it.
- Bake for approximately 25-40min (depending on your pan) or until a toothpick or Cake Tester inserted in the center of the chocolate cake comes out clean.
- Remove from the oven and if using a Fluted Tube/Bundt Pan, let cool to just barely warm before inverting.
- Transfer to a Cake Serving Platter.
- Finish it with the this Chocolate icing Fast2eat Recipe and garnish as desired.
Fresh RAW red beets (not cooked) is the key to the colour. Cooked beets were easier to purée but oxidized in the cooked batter and turned brown.
The batter must be acidic to prevent the beets from oxidizing. That means you must add the lemon juice and absolutely NO baking soda.You can use this recipe to make beet cupcakes. Just reduce the baking time.
Also, you can try a different pan size but you’ll need to adjust cooking times and be careful as to how much you fill the pan. This recipe is written for 9-Inch round Pans or this Fluted Tube/Bundt Pan, which is a standard size and is meant to be eaten as a 1 layer cake.
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