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Healthy Red Velvet Cake

1 week ago

Here’s a healthy Red Velvet recipe for those who can’t get enough of this loveable treat

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Healthy Red Velvet Cake

Makes two 9-inch cakes or 24 cupcakes

2 ½ cups Cake flour

3 Tbsps Natural cocoa powder (not Dutch processed)

1 tsp Salt

2 tsps Baking powder

1 tsp Cream of tartar

5 ½ Tbsps White vinegar, divided

Scant ½ cup Milk

½ cup Plain yogurt

1 cup Beet juice (from 400g raw beets, juiced using a powerful juicer)

½ cup Fresh passion fruit juice (juiced using a powerful juicer)

1 cup Butter

1 Tbsp Vanilla extract

2 ½ cups White sugar

4 Eggs

  1. Grease and line two 9-inch cake pans or line 24 regular-sized cupcake tins with paper liners.
  2. In a bowl, sift together the flour, cocoa powder, salt, baking powder, and cream of tartar then mix thoroughly. Set aside.
  3. In a measuring cup, pour in 1 ½ tablespoons vinegar then add the milk until it reaches the ½ cup measure. Pour in a bowl and stir. Let stand for a few minutes then add the yogurt, beet juice, passion fruit juice, and the remaining white vinegar. Set aside.
  4. Using the paddle attachment of a mixer, cream together the butter, vanilla extract, and sugar until light and fluffy. Beat in eggs, one at a time.
  5. With the mixer at its lowest speed, add the flour mixture alternately with the milk-vinegar-beet-passion fruit mixture. Mix until combined.
  6. Pour the batter into the cake pans or cupcake tins. Bake cakes in a preheated 350°F (175°C) oven for 25-35 minutes (18-22 minutes for the cupcakes) or until toothpick inserted in the cake comes out clean.
  7. Allow to cool ten minutes in the pan, and then cool completely on a wire rack. Decorate with cream cheese icing, (recipe below) if desired.

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