RED VELVET CAKE
By Teresa Cutter
What's great about it
This gorgeous recipe is from my best selling cookbook Healthy Baking. I love the idea of adding vegetables to cakes to make them healthier. The simple yet decadent combination of Naked Chocolat and earthy beetroot create a wholesome and comforting cake that’s nourishing and delicious and perfect for any occasion.
Makes 1 cake
1 cup (4 oz I 125 g) organic wholemeal spelt flour
3 tablespoons Naked Chocolat
200 g (7 oz) good quality 70 per cent dark eating chocolate
250 g (8 oz) steamed beetroot, pureed
4 organic eggs
125 ml (4 fl oz I ½ cup) extra virgin olive oil
½ cup organic maple syrup
2 teaspoons vanilla extract
2 teaspoons gluten-free baking powder
Yoghurt Frosting to serve (see notes + links)
PREHEAT your oven to 160°C fan-forced (320°F).
MELT chocolate over a low heat in a heat-proof bowl.
COMBINE beetroot puree, olive oil, maple syrup and vanilla into a mixing bowl.
ADD melted chocolate and mix until smooth.
ADD eggs, one at a time, and mix well using a whisk.
COMBINE spelt flour, Naked Chocolat and baking powder in a separate bowl.
ADD the dry ingredients into the wet batter and mix through.
POUR into a lined 20 cm (8 inches) baking tin.
BAKE for 45 – 50 minutes until cooked through.
REMOVE from the oven and cool for 30 minutes before turning out onto a wire rack to cool.
SERVE sandwiched together with Yoghurt Frosting and enjoy.
Notes and Inspiration
Double the ingredients and make two cakes so you can make a spectacular double layered cake, and frost with yoghurt frosting, or make my delicious Chocolate Avocado frosting.
More healthy recipes from Teresa Cutter
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