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.
