Healthy Red Velvet Cake
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Healthy Red Velvet Cake

Prep Time30 mins
Cook Time40 mins
Total Time1 hr 10 mins

Ingredients

For the cake base:

  • 1 cup (200 g) coconut sugar
  • 3 eggs
  • 1 1/3 cup (150 g) spelt flour
  • 3/4 cup (100 g) cake flour*
  • 2 tbs (30 g) beetroot powder
  • 1 cup (240 ml) buttermilk
  • 1 tbs vinegar
  • 1 tbs (10 g) cocoa powder, natural*
  • 2 teaspoons vanilla extract
  • 1 teaspoon baking soda
  • 1,5 teaspoon baking powder*
  • 1/3 cup (80 ml) olive oil

For the frosting:

  • 1/4 cup (75 ml) maple syrup
  • 16 oz (450 g) cream cheese
  • 1/3 cup (80 g) butter, soft
  • 2 teaspoons vanilla extract

Instructions

Cake Bases:

  • Preheat oven to 180 degrees C /350 degrees Line two 7 inch / 18 cm cake pans with circles of baking paper. Grease well the pans.
  • In a large mixing bowl combine coconut sugar, spelt flour, cake flour, cocoa, beetroot powder, baking soda and baking powder. Start beating with the mixer at a very low speed, until the ingredients are blended. Gradually add the eggs, oil and vanilla and continue beating, increasing the speed just a bit. At the end add the buttermilk, mixed with the vinegar. Beat just until all ingredients are combined well and the batter is smooth. Do not overbeat!
  • Transfer the batter to the prepared pans, dividing it in equal halves. Bake about 30-40 minutes or until a toothpick inserted in the centre comes out clean.
  • Remove the bases from the oven. Let them cool completely before assembling the cake.

Frosting:

  • In a large mixing bowl combine all ingredients except the beetroot powder. Beat with an electric mixer at high speed until fluffy and smooth.
  • Optionally divide the frosting in two equal parts and add the beetroot powder to one of them. Beat until the colour is uniform.

Assembling:

  • Using a large serrated knife, cut horizontally each base into two equal layers. Trim any uneven parts (they will be used for decoration).
  • Place one layer on a serving plate and put half of the red frosting on top (in case you made two colours, otherwise use about 1/4 of the whole frosting). Place another layer on top and cover it with about 1/2 of the white frosting. Continue the process with the other two layers, alternating the frostings. Cover the cake on top and on the sides with the remaining white frosting.
  • Decorate as desired. I used artificial flowers and crumbs from the trimmed parts, coloured with some beetroot powder.

Notes

  • If the cake flour is self raising, add only the baking soda and skip the baking powder
  • Natural cocoa powder (acid) has a lighter colour, while the dutch process (alkaline) is darker. Alternatively you can use dutch process cocoa powder but natural is preferred for this recipe.
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