Natural Red Velvet Cake
It’s Valentine’s Day tomorrow! Perfect time for a natural red velvet cake – and it’s naturally coloured, not with a whole bottle of chemical food colouring – yuck.What’s the secret? Beets! Also – my recipe is a bit on the healthier side with using bananas instead of butter.
Servings: 1 cake
Ingredients
- 3 cups of cake flour
- 2 1/2 tablespoons of cocoa powder
- 1 teaspoon of kosher salt
- 2 teaspoons of baking powder
- 1 cup of mashed bananas about 3 (or butter)
- 2 tablespoon vanilla extract
- 2 1/2 cups of sugar
- 4 eggs
- 1 cup milk
- 2 beets - pureed
- 1/3 tablespoons of orange juice
- 3 tablespoons apple cider vinegar
- Icing
- 1 package of cream cheese
- 3 cups of icing sugar
- 1/4 cup of butter
Instructions
- Set your oven to 450 degrees. Wash and peel the beets. Cut into small pieces and bake in the oven for 40 minutes or until tender.
- Next blend the cream cheese and the butter together in the mixer. Then, 1/2 cup at a time add in the sugar. Set aside and clean up your mixer.
- Mix the cake flour and the other top 4 ingredients - set aside.
- Now, mash up one cup of bananas, or use butter. Cream up the mashed banana, sugar and the vanilla.
- Put the hot beets in your blender - I used my Vitamix. Pulse on high until they turn into fine pieces. Next, add in the orange juice and the apple cider vinegar. Blend again. Then, add in the milk - blend again. The puree should be bright red and not too thick. Set aside.
- In your mixer, add in one egg at a time to the banana/sugar mixture. Once the eggs are well blended, add in a bit of the beet puree and the dry ingredients. Keep mixing until everything is incorporated.
- Pour out into 2 well greased 9 inch pans. Bake at 350 degrees for 30-40 minutes.
- Cool the cakes then ice away.