Naturally Red Beetroot Velvet Cake with White Chocolate Sauce
50 minutes
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About Naturally Red Beetroot Velvet Cake with White Chocolate Sauce
Intrigued by the vibrant red color of traditional red velvet cake? This recipe unveils the secret: it's not artificial coloring! Inspired by a lunchtime conversation with colleagues, I've created a naturally red velvet cake using beetroot for a gorgeous hue and a subtly earthy flavor. This healthier twist replaces some all-purpose flour with bran flour for added texture and substitutes a luscious white chocolate and beetroot sauce for the classic cream cheese frosting.This recipe is perfect for those seeking a beautiful, delicious, and naturally colored cake. The subtle sweetness of the cake pairs perfectly with the rich white chocolate sauce, creating a delightful balance of flavors. Get ready to impress your friends and family with this stunning and surprisingly simple dessert!Enjoy the journey from curious conversation to creating this unique and delicious cake – a testament to the power of natural ingredients and a bit of culinary creativity!
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Recipe Time & More
Prep20 minutes
Cook30 minutes
Total50 minutes
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 Chocolate grated, white
- Butter for greasing
- Parchment Paper
Beetroot Puree
- 2 Beetroot
- 1/2 tbsp Vinegar
- 1 tbsp Lemon Juice
- 2 cup Water
Instructions
Prepare the Beetroot Puree
- Boil the beetroots until tender. Peel and blend with vinegar, lemon juice, and water until smooth.
Preheat Oven and Prepare Baking Pan
- Preheat oven to 350°F (180°C). Grease and flour a 9-inch round cake pan, then line the bottom with parchment paper.
Combine Dry Ingredients
- In a large bowl, whisk together the all-purpose flour, bran flour, baking powder, salt, and cocoa powder.
Combine Wet Ingredients
- In a separate bowl, whisk together the eggs, yogurt, honey (or sugar), and oil until well combined.
Combine Wet and Dry Ingredients
- Gradually add the wet ingredients to the dry ingredients, gently folding until just combined. Do not overmix.
Add Beetroot Puree
- Carefully fold in the beetroot puree until evenly distributed in the batter.
Bake the Cake
- Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Cool the Cake
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
Prepare the White Chocolate Sauce
- While the cake is cooling, gently melt the grated white chocolate using a double boiler or microwave in short bursts, stirring until smooth. If desired, mix a tablespoon or two of the beetroot puree into the melted white chocolate for a deeper color.
Assemble and Garnish
- Once the cake is completely cool, pour the white chocolate sauce over the top. Garnish with extra grated white chocolate and fresh rose petals (optional).
Serve and Enjoy!
- Serve and enjoy your naturally red beetroot velvet cake!
Recipe Notes
Expert Tips
- For a more intense beetroot flavor, roast the beetroots before blending them into a puree.
- If your beetroot puree is too thick, thin it out with a little extra water or milk.
- To ensure even baking, rotate the cake halfway through the baking time.
- If you prefer a sweeter cake, increase the amount of honey or sugar in the recipe.
Recipe Video
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Recipe Nutrition
Calories: 198kcalCarbohydrates: 25gProtein: 3gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.03gCholesterol: 23mgSodium: 164mgPotassium: 178mgFiber: 3gSugar: 15gVitamin A: 47IUVitamin C: 2mgCalcium: 69mgIron: 1mg
Monika Patel
Articles: 71
3 Comments
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Such an enticing dish! Thanks for the recipe.
Such an enticing dish! Thanks for the recipe.
This is exactly what I was looking for!