No red dye in this Red velvet cake? You bet. Beets act as 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 a lovely light orange colour.
Ingredients
- 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
Instacart is available in the US only at the moment.
Instructions
- Peel beets using a vegetable peeler.
- Using a blender, beat the eggs, oil, lime (or lemon) juice and beat until smooth.
- Add flour and sugar, to a Large Mixing Bowl. Stir with a whisk to combine.
- Add the mixed liquid through flour mixture and whisk until combined well.
- Add the Baking Powder and slowly mix it.
- Preheat the oven to 180–190°C (350–375°F). Grease with Cooking Spray and flour a 9-Inch Cake Pan or a Fluted Tube/Bundt Pan.
- 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 this chocolate icing and garnish as desired.
Notes
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Nutrition
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.
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Hello Joyce,
Baking soda, also known as sodium bicarbonate, is a natural antacid.
When baking soda is added to a dish, it neutralizes the acids.
And the batter must be acidic to prevent the beets from oxidizing. That’s why you must add the lemon juice and absolutely NO baking soda.
I hope it helps.
If you have any questions, please just ask commenting here anytime.
Remember, once you make my recipes, I would love to see your creations, so please let me know!
Leave a comment below, take a photo and tag it on your preferred Social Media with hashtag #Fast2eat.
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