Beet “Red” Velvet Cake

Posted by: EatFree

>> Desserts and Sweet Treats, Vegetarian

So where’s the red, you ask? Well although the cake isn’t red (I don’t like to use synthetic food colors), the red part comes in with the use of beets.  I love to sneak in vegetables and legumes into sweet treats since they are inconspicuous ingredients that pack a nutritional punch.  I’ve done it before with chocolate chip cookies, where I add in cannellini beans, and  with brownies, where I add in black beans.  Here I’ve added beets to the cake, and just as before, no one will ever know! I usually advocate for fresh vegetables whenever possible, but since we’re baking, I think using canned beets here is just fine (unless you’re up for boiling the beets, peeling them, and  letting them cool, then more props to you!) But I figured since baking can be laborious, why not get some help from the store. Use this frosting recipe to frost the cake.

Ingredients:

  • 2 fifteen ounce cans of sliced beets, washed well and drained
  • 2 teaspoons pure vanilla extract
  • 2 tablespoons unsweetened cocoa powder
  • 2 tablespoons apple cider vinegar
  • 2 sticks unsalted organic butter, brought to room temperature
  • 1 cup light muscavado sugar
  • 4 eggs
  • 3 cups 100% whole wheat pastry flour
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
Directions:
  1. Blend together beets, vanilla, cocoa, and vinegar until you get a smooth puree.  Set aside.
  2. Preheat oven to 350 degrees Fahrenheit. Cream together butter and sugar for 4 to 5 minutes on medium speed on stand mixer.  Slowly add in eggs and beat for another 3 to 4 minutes.
  3. Meanwhile sift together flour, baking soda,  baking powder, and salt.  Add in beet mixture to butter, eggs, and sugar.  Beat for 30 seconds just to combine.  Slowly add in flour in thirds on the lowest setting until all flour is just combined.  Do not over-beat.
  4. Pour in cake batter into ~8.5 inch diameter sprayed cake pan (put a cookie sheet under cake pan) and bake for 35 to 40 minutes  or until toothpick comes out clean from center of cake.  Let cook completely on cooling rack and then frost.  Enjoy!

 

This entry was posted on Wednesday, February 8th, 2012 at 3:05 pm and is filed under Desserts and Sweet Treats, Vegetarian. You can follow any responses to this entry through the RSS 2.0 feed. You can skip to the end and leave a response. Pinging is currently not allowed.

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