Red Velvet Cake
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) cooked 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 recipe in the notes)
2 punnets raspberries
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.
MEANWHILE, smash the raspberries and the juice of half an orange with the back of a fork.
SERVE the cake topped with the yoghurt or cream cheese frosting and drizzle over the smashed raspberries.
Notes and Inspiration
Double the ingredients and make two cakes so you can make a spectacular double layered cake, and frost with the yoghurt frosting.
To make a yoghurt or cream cheese frosting, combine 500g labneh (strained yoghurt) or cream cheese with 60 ml maple syrup or honey and a splash of vanilla. Mix until smooth and creamy then spread over the cake.