Beet Red Velvet Cake
Red velvet beet cake: a no-dye recipeHere is a cake with natural red velvet color without any food coloring! If you’re into moist, comforting cakes, but without using chemical food dyes, then this recipe is for you.Loaded with fiber and other essential nutrients from the beets (that are considered as a superfood), this red velvet cake is loaded with fiber and way healthier than its classic counterpart.
Equipment
- 3 bowls
- 1 food processor
- 1 baking pan (9×9) or muffin pan
- 1 hand mixer
Ingredients
Red Velvet Cake
- 1 3/4 cup all purpose flour
- 1 cup granulated sugar
- 2 tbsp cocoa powder
- 1 1/2 tsp baking powder
- 1/4 tsp cinnamon
- 1 1/2 cups beets grated
- 5 tbsp buttermilk
- 1 tbsp distilled white vinegar
- 1 1/2 tsp vanilla extract
- 2 eggs room temperature
- 5 tbsp cooking oil
Frosting
- 8 oz cream cheese full fat
- 1/2 cup Greek yogurt plain, 2%
- 1/4 cup maple syrup
- 1 tsp vanilla extract
Instructions
Beet Red Velvet Cake
- Preheat oven to 350 F. Line a12-hole muffin tin with cupcake liners. Or lightly oil and flour 9"x9" pan.
- Sift flour, sugar, cocoa powder, baking powder and cinnamon into a large bowl. Set aside
- Place grated beetroots, buttermilk, vinegar, and vanilla into a food processor. Process until smooth. Add oil and eggs. Process slightly.
- Add beetroot mixture to the bowl with the flour mixture. Fold in gently.
- Fill 9"x9" pan, or add 1/4 cup of batter to each muffin hole. Bake for 25 mins (pan) or 20 mins (muffins),until a toothpick inserted into center comes out clean. Transfer to a wire rack to cool completely. Frost with cream cheese frosting below.
Cream Cheese Frosting
- Place all four frosting ingredients into a large bowl. Use a hand mixer and beat at medium speed fora few minutes, until the frosting is smooth, very fluffy and nearly doubled in volume. This recipes makes extra frosting.
Notes
The nutritional information is automatically calculated and can vary based on ingredients and products used.
Nutrition Facts
Beet Red Velvet Cake
Amount per Serving
Calories
298
% Daily Value*
Fat
13.6
g
17
%
Saturated Fat
4.7
g
24
%
Sodium
147
mg
6
%
Potassium
159.6
mg
3
%
Carbohydrates
39.1
g
13
%
Fiber
1.3
g
5
%
Sugar
23.3
g
Protein
5.5
g
11
%
Vitamin A
309.8
µg
34
%
Vitamin C
0.8
mg
1
%
Vitamin D
0.2
µg
1
%
Vitamin K
4.7
µg
4
%
Calcium
82.8
mg
6
%
Iron
1.3
mg
7
%
* Percent Daily Values are based on a 2000 calorie diet.
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