There’s something magical about a celebration where a red velvet cake is the star of the show. I still remember the day my niece turned five. Her eyes sparkled with joy as she saw the vibrant red cake, and the laughter that filled the room is a memory I cherish. This wholesome version of red velvet cake, made with beetroot and almond flour, not only delights the taste buds but also incorporates nutritional benefits that make it a guilt-free indulgence.
Ingredients
For the Cake:
– 1 cup almond flour
– 1 cup whole wheat flour
– 1 cup grated beetroot (about 2 medium beetroots)
– 1 cup unsweetened applesauce
– 1/2 cup honey or maple syrup
– 1/2 cup coconut oil, melted
– 2 large eggs
– 1 tablespoon vanilla extract
– 1 tablespoon cocoa powder
– 1 teaspoon baking soda
– 1 teaspoon baking powder
– 1/2 teaspoon sea salt
– 1 teaspoon apple cider vinegar
For the Cream Cheese Frosting:
– 8 oz cream cheese, softened (or use a non-dairy alternative)
– 1/4 cup yogurt (Greek or plant-based)
– 1/4 cup honey or maple syrup
– 1 teaspoon vanilla extract
Instructions
To make the cake, preheat your oven to 350°F (175°C) and grease two 8-inch round cake pans.
In a large mixing bowl, combine the almond flour, whole wheat flour, cocoa powder, baking soda, baking powder, and sea salt. Whisk until well combined.
In another bowl, mix the grated beetroot, applesauce, melted coconut oil, honey (or maple syrup), eggs, vanilla extract, and apple cider vinegar. Stir until all ingredients are well incorporated.
Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix.
Divide the batter evenly between the prepared cake pans, smoothing the tops with a spatula.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Once the cakes are baked, remove them from the oven and let them cool in the pans for about 10 minutes. After that, carefully transfer them to a wire rack to cool completely.
While the cakes are cooling, prepare the frosting. In a medium bowl, beat the softened cream cheese until smooth. Add the yogurt, honey (or maple syrup), and vanilla extract. Mix until creamy and well combined.
Once the cakes are completely cool, place one layer on a serving plate. Spread a generous amount of cream cheese frosting on top. Place the second layer on top, and then frost the top and sides of the cake.
For an extra touch, you can decorate with grated beetroot, chopped nuts, or edible flowers.
This red velvet cake isn’t just a feast for the eyes; it’s a celebration of health and flavor. Each slice carries the sweetness of love and the richness of nutritious ingredients. Enjoy this delightful creation at your next gathering, and watch as it brings smiles and joy, just like it did for my niece’s birthday!