Natural Red Velvet Cake | Beetroot Cake
Natural Red Velvet Cake | Beetroot CakeWhile having a conversation with my colleagues in office over Lunch, Red Velvet Cake was the topic of discussion and everyone has their opinion on the Red color of the Red Velvet Cake. So, why Red Velvet Cake has this bright red color? How this Red color comes? What is the story behind the red color of Red Velvet Cake???So all you curious Red Velvet Lover, this is going to blow your mind!! Actually Red color in the red velvet cake is nothing but red dye, however the red color was originally due to non-Dutched anthocyanin-rich cocoa. Before food coloring become the popular way to make the cake scarlet, the hue was much more subtle and was caused by the way vinegar, cocoa, and buttermilk reacted together. The 'velvet' comes not from the color of crushed velvet, but from the smooth texture of fine cake crumb.With no more delay, here is my version of Red Velvet Cake which is made Red naturally without adding any coloring. The all-purpose flour is also substituted with Bran flour with half the quantity to give this cake a crumby texture. Here I haven't layered the cake with cream cheese, instead made a white chocolate and Beetroot puree sauce to pour over the cake. So go ahead and try my version of Healthy, Natural Red Velvet Cake 🙂
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Ingredients
- 1/2 cup Bran Flour
- 1/2 cup All Purpose Flour
- 1 tsp Baking Powder
- 1/4 tsp Salt
- 1 Tbsp Cocoa Powder
- 1/4 cup Yogurt
- 1/4 cup Honey
- 1/4 cup Canola Oil or any oil with less fragrance
- 1 Eggs
- 1/2 cup White Chocolate grated
- Butter for greasing
- Parchment Paper
Beetroot Puree
- 2 Beetroot
- 1/2 tbsp Vinegar
- 1 tbsp Lemon Juice
- 2 cup Water
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Instructions
- Pre- heat the oven at 200 degrees
- Take a deep bowl, add bran flour, all-purpose flour, baking powder, salt and salt mix together, Keep it aside
- I another bowl, whisk egg for 2 mins on medium speed, add yogurt, canola oil, Honey (or equal amount of sugar) whisk for 5 mins on medium
- Add beetroot pure (2 Beetroot + 1/2 Tbsp Vinegar + 1 Tbsp Lemon juice + 2 Cups water )
- Now pour wet ingredient mixture in dry and fold nicely
- Line a baking tin with butter paper, and parchment paper
- Pour the mixture in it, don't over fill the tin, leave some space to let the cake rise
- Bake it for 30 mins at 180 degrees or till the skewer comes out clean
- Once done, let the tin rest for 10 min and then let it cool completely on wire rack
- Now pour the Beetroot sauce (Beetroot pure + white chocolate)
- Let it cool and settle for some time and garnish with grated white chocolate and rose petals
Recipe Video
Recipe Notes
Recipe Nutrition
Calories: 198kcal | Carbohydrates: 25g | Protein: 3g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 23mg | Sodium: 164mg | Potassium: 178mg | Fiber: 3g | Sugar: 15g | Vitamin A: 47IU | Vitamin C: 2mg | Calcium: 69mg | Iron: 1mg
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