In another large bowl, whisk together flour, cocoa, baking soda, and salt. And ONE last thing (sorry!!) 1/2 tsp Salt Any powdered sweetener can replace the powdered erythritol. Good luck and happy baking! And what flavour is actually red velvet? Thank you very much for all your hard work and sharing. And it’s healthy? I was so excited to take a bite that I ate a slice right off the cake stand. Both a success and accomplishment that were a long time coming. Make sure the non-hydrogenated shortening is softened and place it in a bowl. Making it for my son’s birthday this week. Red velvet cake … PDF download available on Etsy. To do this, place your cake pans on top of a sheet of parchment and trace around the bottom. Unfortunately, it was an unappealing faded red-brown color. I wanted to cry and throw my stand mixer out the window smush the cake with my hands. So, did the color “rust” in the heat of baking? Hope I helped! Cake: 1 (10-ounce) beet, peeled and cut into 8 wedges3/4 cup nonfat buttermilk1 1/2 teaspoons vanilla extract8 ounces cake flour (about 2 cups)3 tablespoons unsweetened cocoa1 1/4 teaspoons baking powder1/2 teaspoon salt1 1/2 cups granulated sugar1/4 cup butter, softened1/4 cup canola oil2 large eggs1 large egg … 2 tsp Stevia Extract (i didn’t use it) Hmmm, oat flour is a pretty unique ingredient, but I’m sure Sorghum Flour or more Brown Rice Flour should do it. Start whisking with a hand whisk (or with the mixer at a very low speed), until the ingredients are blended. The batter was bright fuschia and turned red. Thanks so much Martha! Date, banana & rum loaf. Today you can find it most often with cream cheese frosting. Често купувам от Лидл или също Hochland (полска марка, в кутия по 200 г), което е доста разпространено из супермаркетите. I’m so glad you kept going. I need to show this to my baking friend. Ten tries, you’re a trooper. Ohh right oops i missed the baking soda completely! I’ve been wanting to make some of your stuff for a while now but have a few questions: Много благодаря, Рая! Last but not least, it is also quite easy to prepare. My name is Jessica and there’s a good chance I’m eating cake as we speak (healthy cake, of course)! https://www.delish.com/.../recipes/a58093/best-red-velvet-cake-recipe when you say “whip the batter”, is that not beating out all the airy pockets you make from the acid/base reaction? Try one of these, our most popular red velvet cake recipes, today. The third point is the redness: nowadays in the ordinary version typically a red colouring is used, but that was not always the case. However, if you try it, use 1+3/4 cups Whole Wheat Pastry Flour (not regular Whole Wheat Flour) instead of the Oat Flour and Brown Rice Flour. I was elated and nervous at the same time. This red velvet cake is based off of the recipe for The Most Amazing Chocolate Cake so there are some similarities, but there are also several key differences that gives Red Velvet Cake its unique flavor and texture. This looks so good. GOSH. . Remove the bases from the oven. I haven’t tried this recipe variation, but I hope it works out for you! I’ve been gluten free for over 1.5 years and I’m considering becoming Paleo, or at least 90% Paleo… So for that 10% I would cheat on, I would like to use your healthy ideas so that I’m not ruining all my progress!! Low-fat cake recipes. Easy . It was RED! Below are the necessary ingredients for my recipe: After 9 trials I think I’m too spent to make any more adjustments to the recipe, so I’m glad your venture turned out so great! I was greatly helped by the recipes that you create. Oh yes. The liquid food coloring I used is all natural. I’m sure Greek Yogurt, cream cheese and coconut cream would work too! Grease well the pans. Fingers crossed . I thought the beets would lend their color to the cake batter. (Read More »). – Vanilla extract. Completing the classic look is a coat of bright white ermine frosting, cooked the old-fashioned way. Continue the process with the other two layers, alternating the frostings. Благодаря за рецептата! Thank goodness every trial was healthy, otherwise my hips would be hanging off the seat as I type this…. Why velvet? I changed routes and decided to make Red Velvet Brownies rather than cake. whether if it removes ingredients(stevia extract,butter extract) make effect on the cake? !” Would that work, or are roasted beets necessary? Cover the cake on top and on the sides with the remaining white frosting. Do you think I could puree canned beets if I’m lazy? Whisk just until all ingredients are combined well and the batter is smooth. this cake looks so beautiful that I featured it on my Friday Five Valentine sweets addition over @ Feed Your Soul – http://chefpeterskitchen.blogspot.com/2013/02/friday-five-valentines-issue.html. Thank you so much for answering my questions It sounds like that food processor would suit my food-processing needs and my small kitchen perfectly! 4 tbs Natural Red Food Coloring (I used Natures Flavors) I hope you like the cake!! in about 2 minutes flat. Natural cocoa powder (acid) has a lighter colour, while the dutch process (alkaline) is darker. 244g (1 cup) Roasted Beet Puree (see instructions) + 1 tbs Lemon Juice 1) The ingredients state 120g brown rice flour but only 3/4c is this accurate or is there a typo in the number of grams? – Cocoa Powder: preferably choose the natural kind because it hasn’t been through the chemical process of alkalising. Would I still need the starch then? What is Red Velvet Cake. because I was conducting research for my thesis about making healthy red velvet.. I’ve tried to make this cake with a few different ingredients. The frosting was too thin and wasn’t very sweet. -Jess. Preheat oven to 180 degrees C /350 degrees Line two 7 inch / 18 cm cake pans with circles of baking paper. I’ve tried this recipe with other gluten-free flours and it didn’t end up red at all, so I’m afraid whole wheat flour will do the same. I based the recipe off my Lemony Peach Blondies, but it turned a Devil’s Food Cake color and tasted too much of chocolate to be a red velvet. Wow Jessica. Gradually add the eggs, oil and vanilla and continue whisking If you are using a mixer, you can increase the speed a bit. Много се радвам! This cannot then react with the cocoa powder…there is no base left to react with the acidic cocoa? Healthy Devil’s Food Cake with a Red Velvet Frosting — a moist, yet airy, chocolate cake topped a devilish, naturally red frosting. The stevia in the cake replaces 2 cups of sugar, and the stevia in the frosting replaces 1/2 cup of sugar. Not at all! Red velvet cake has less cocoa powder added to it so the chocolate flavor is much more mild. Are your food coloring liquid or dry? Red Velvet Cake - soft and moist interior with a great flavor combination coming from vanilla, cocoa powder and buttermilk. This trial ended up being really doughy and sticky as well. Okay, this cake is good cake! And it’s frosted with the ultimate rich and creamy cream cheese frosting. I hope this helps! Oh I saw red, just not in the freaking cake. http://chefpeterskitchen.blogspot.com/2013/02/friday-five-valentines-issue.html, Red Velvet Pumpkin Cupcakes with Chocolate Pumpkin Cream Cheese Frosting | True Healthy Me, Chocolate Chip Beet Brownies and Cream Cheese Frosting | threechickstalkingaboutfood, Mini Red Velvet Cake with Fluffy Coconut Cream Frosting | The Vegan Cookie Fairy, Star Feature! In a large bowl using a hand mixer (or in the bowl of a stand mixer), beat butter and sugar until light and fluffy. Nowadays most cocoa powders are alkalized, as in stripped of acid. Also, keep the starch in there, it’s good for the texture It’s a science, not something I could guess on. Your cake looks amazing and I can’t wait to make it. The cake was reddish, but not burn-your-eyes-out red like the classic red velvet cakes. 2) if we decide to omit the red food coloring will we need to add anything to the batter or is it fine to just leave it out altogether? Using a large serrated knife, cut horizontally each base into two equal layers. Hi, Jessica, The method of mixing the batter is the simplest one: just add the ingredients gradually to the bowl while the mixer is working at a low speed. The baking soda and vinegar mixture shouldn’t have changed the flavor of the cake too much, it’s more for the red color. Any other “milk” should substitute the coconut milk just fine. But to meet my standards, the recipe also has to be good for you, which is quite the contrary to the classic Southern recipe. I haven’t tried this recipe with another flour, but you can try sorghum flour instead! 1) I baked this cake by weight, I just provide the volumetric measurements as a guideline. No butter creaming, neither long egg beating. DIY Protein Bars: Easy, Healthy, Homemade No-Bake Treats That Are Packed With Protein is a collection of 48 ahhhmazing protein bar recipes! I’m so glad you want to try the recipe! Notify me of follow-up comments via e-mail, Welcome to Desserts With Benefits®! “The vinegar activates the baking soda and the baking soda activates the cocoa powder” – vinegar and baking soda will react to form a salt and water, with CO2 gas. Wow!!! She asked if I could bring red velvet cupcakes. The most amazing red velvet cake recipe with cream cheese frosting. In a large mixing bowl combine all ingredients except the beetroot powder. I don’t really need a gluten-free recipe and gluten-free flours are way too expensive (I’m only a teenager lol) for one time use. (Also, the type of nut makes a difference. Just wondering, did you weigh out your ingredients and do you use an oven thermometer? Optionally divide the frosting in two equal parts and add the beetroot powder to one of them. AHHH! I thought that soda and acid should react with each other in the process of baking to cause the batter to raise properly. -Jess, Your email address will not be published. You just need to lightly mix the vinegar/baking soda mixture into the batter for ~10 seconds I based the recipe off my Citrus Pound Cake recipe, since that is the recipe my friends and family request me to make the most. Trial #6: This recipe is a little different than most recipes… most gluten-free recipes can be easily adapted to use wheat flour instead, but this one not so much -Jess. 1/2 tsp Baking Soda However the overall impression is really nice. My Easy Red Velvet Cake recipe makes one of my favorite desserts and is wonderful for Valentine’s Day or any time of year.My best red velvet cake recipe with a cake mix magically turns into a simple, indulgent Red Velvet Cake Trifle. As embarrassing as it is, it took me nine trials to make a successful all-natural, nutritionally balanced, healthy Red Velvet Cake. -Jess, Pingback: Star Feature! I use Kefir cheese for the frosting, its like yoghurt but has the consistency of cream frosting- I beat it with vanilla and stevia, its much healthier and has fewer calories than shortening. I personally don’t think you should be afraid of giving your kids protein powders (as long as they’re 100% natural, organic and non-GMO, like the brown rice protein powder used in this recipe), but I totally understand your hesitation. You did a wonderful job making this one healthy with beet puree – I need to try this sometime . I will try it with that sorghum flour and let you know how it turns out! I would have given up. If you are a nut butter freak, I would suggest a slightly larger processor, but if you use it mostly for small kitchen projects and the occasional nut butter, it’s perfect – Baking Soda Here at DWB, we use good-for-you ingredients to make balanced treats we can feel good about eating. Your email address will not be published. ( I know that you’re using it to emulsify them, but maybe tofu will do? ) I looked on the SunWarrior site and found that one with only a few items and despite there being “Paleo protein powders”, they are processed egg whites… Which isn’t ideal. -Jess, Pingback: Mini Red Velvet Cake with Fluffy Coconut Cream Frosting | The Vegan Cookie Fairy. Anywaysss, this cake is magnificent. Thanks again, you are wonderful! The brownies were extremely doughy, sticky and difficult to slice. Total: 2 hr. Благодаря, че споделихте , Your email address will not be published. It’s not just me who’s in love with this cake. Oh wait, that’s what I did as a twenty year old…. While people liked the cake, no one really understood what the main flavor was. This is a classic, old-fashioned 2-layer red velvet cake. – Beetroot Powder: works as a colorant but it is also quite healthy. Beat until the colour is uniform. Yes, I make all my nut butters with that food processor. The red color comes from the pH balance in the batter, and the oat flour/rice flour play a part in that. COMBINE beetroot puree, olive oil, maple syrup and vanilla into a mixing bowl. Hope you like the cake And I managed a perfect result! I hope this works! Hi, In addition the natural cocoa powder reacts well with the baking soda and contributes for the soft texture of the cake. I fixed some of the problems from Trial #3 but the brownies still had that Devil’s Food Cake color. Ugly, but tasty! thank you for your help!^_^, Oh no, I’m sorry you tasted the beets! Pingback: Red Velvet Pumpkin Cupcakes with Chocolate Pumpkin Cream Cheese Frosting | True Healthy Me, this sounds great, can’t wait to make this cake, I am now on a glutin free trial, and love cake, so this should satisfiy my taste buds beautifully. Nine trials long, but totally worth every hour spent researching (and eating). In a large mixing bowl combine coconut sugar, spelt flour, cake flour, cocoa, beetroot powder, baking soda and baking powder. It looks so amazing too! I love the idea of beets in red velvet cake. According to the brown rice flour I use (Bob’s Red Mill), 1/4 cup = 40g… I used 120g so that should equal something around 3/4 cup. Puree it in a blender or food processor until smooth, then add the frosting ingredients from before into the blender/food processor. PDF download available on Etsy. This cake looks absolutely fabulous! It was slightly cakey and had a great taste but the flavor was simply not that of a red velvet. It is just the perfect addition to the tender velvet layers! – Spelt Flour: known for its nutritious qualities You can probably follow the frosting recipe but just omit the protein powder AND the coconut milk, and add 1/2 tsp vanilla extract. Before I even turned on the oven, I expected a baking failure that day. I always recommend using a kitchen scale rather than measuring them with measuring cups and measuring spoons. Well after each addition then add the buttermilk, mixed with the red coloring... Brownie pans I couldn ’ t tried this famous dessert you might want to 3/4. And angrily shoved it in equal halves cake -jess, thank you very much for you to. It most often with cream cheese frosting on red velvet cake recipe | &! Is what made the difference in last attempt guess we should start from acid/base! Марки крем сирене you tasted the beets 1/2 of the “ real red... The, healthy red velvet cake with my hands ( because who needs a fork? coconut for. 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