healthy red velvet cake recipe


Your cake looks amazing and I can’t wait to make it. 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). 15g (3 tbs) Regular Cocoa Powder (unsweetened) If you want to keep the egg whites, then I would recommend adding 1/2 tsp of Xanthan Gum. This site uses Akismet to reduce spam. It’s a science, not something I could guess on. 1 tsp Baking Powder GOSH. This is definitely an exciting cake to share. 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. I would need more cocoa or vanilla flavors, to compensate… Just trying to stay as natural as possible…, Tiffany- I hope you like the cake!! Also I will be using coconut oil instead of vege shortening for the frosting. I’m almost jealous. Thanks for going through all those trials… 9, holy cow. Често купувам от Лидл или също Hochland (полска марка, в кутия по 200 г), което е доста разпространено из супермаркетите. In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an … I am partial to cream cheese frosting on red velvet cupcakes, but feel free to use any other frosting recipe if you wish. www.healthygreenkitchen.com/red-velvet-cake-with-beets.html Are your food coloring liquid or dry? The batter has to be acidic, the cake has to be moist, it has to taste sweet sweet sweet, and lastly, it has to look red. Yes, I make all my nut butters with that food processor. 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. Yup, xylitol should work just fine! Your email address will not be published. I would have eaten this with my hands (because who needs a fork?) Not at all! To my surprise, though, things were looking up! This healthy red velvet mug cake is light, moist, fluffy and the perfect sweet treat or snack which is actually healthy too! In a large mixing bowl combine coconut sugar, spelt flour, cake … i want to ask you about this your recipe Required fields are marked *. Cake recipes B eetroot flesh and juice add moisture and enhance the colour of this cake, creating a wonderfully vibrant red hue. I am truly impressed with all your healthy ideas for all the delicious treats! Your cake looks beautiful! https://www.healthbenefitstimes.com/recipe/red-velvet-cake-recipe-2 This is a fantastic recipe, and great fun to make with the kids. Nine trials long, but totally worth every hour spent researching (and eating). I’m also wondering what food coloring you used. Both our chocolate cake and red velvet cake … Here in Australia oats cannot be labelled as gluten free so I am wondering whether you could suggest a gluten free substitute for them? I improved some of the problems from Trial #1, but the cake tasted off. Is the added natural food coloring what made the difference in last attempt? However, I plan on trying it again but had a few questions: Thats so much work you did and one perfect cake =-O. can I use granulated stevia? Can you recommend a different sweetener, I don’t have erythritol. I hope this works! thank you for your help!^_^, Oh no, I’m sorry you tasted the beets! You won’t get the extact flavor of the traditional recipe but its close enough. No butter creaming, neither long egg beating. Heat oven to 350°F (325°F for dark or nonstick pan). Optionally divide the frosting in two equal parts and add the beetroot powder to one of them. Радвам се, че Ви харесват рецептите ми! Trial #2: Show me your creation! The current recipe is with cream cheese frosting sweetened with maple syrup. Послучай именния ден на дъщеря ми, направих тортата. Print version available on Amazon.com. Before I even turned on the oven, I expected a baking failure that day. Would that work, or are roasted beets necessary? The batter was bright fuschia and turned red. If the batter seems too thick, you can add a few tablespoons of water at the end. In my cake i also tasted the beets slightly though i didn’t change the recipe and it didn’t raise as yours. 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 244g (1 cup) Roasted Beet Puree (see instructions) + 1 tbs Lemon Juice Naughty or Nice: The ULTIMATE Healthy Dessert Cookbook is a collection of 70 delicious, good-for-you recipes that’ll make you ask, “Is this naughty or is this nice? Thanks again, you are wonderful! -Jess. (So does trial #8… I say you should’ve posted that one too!). Hi jessica.. I haven’t tried this recipe with another flour, but you can try sorghum flour instead! Transfer the batter to the prepared pans, dividing it in equal halves. I fixed some of the problems from Trial #3 but the brownies still had that Devil’s Food Cake color. One essential kitchen tool for my recipes is a kitchen scale. Prathima- I want a piece right now! I hope you and your nieces LOVE the recipe! I have a question though: I have kids and I am afraid of giving them any kind of a protein powder, be it soy or whey. Hey! Hi, I am Daniela, the recipe developer and photographer behind this site. I think I would have given up after the 3rd! Imagine one of the best cakes on earth made in a version that is actually good for you! You want to get as much liquid out as possible! Good things do happen when you least expect them to. Below are the necessary ingredients for my recipe: -Jess. If you try it, let me know how it turns out! Historically, red velvet cake was just chocolate cake tinted red from the acid in cocoa powder, not from food coloring. Sugar free. I love the idea of beets in red velvet cake. 4 tbs Natural Red Food Coloring (I used Natures Flavors) Every bite literally feels like “velvet”. You can use any dry sweetener to replace the erythritol, as long as it’s a 1:1 ratio replacement for sugar. Hey Jess, thanks for the suggestion! And I managed a perfect result! This is my absolute favorite red velvet cake recipe! https://amyshealthybaking.com/.../the-ultimate-healthy-red-velvet-cupcakes If it sits too long in a batter at room temp, it won’t work as well as when it’s fresh. 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. 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. , Oh no! In a large bowl using a hand mixer (or in the bowl of a stand mixer), beat butter and sugar until light and fluffy. 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. She has been trying to dye red velvet cake naturally for a while now. Wow!!! I tried using a different brand of food coloring but it turned the cake a hideous greyish-brown color. -Jess. Oh wait, that’s what I did as a twenty year old…. The secrets of this cake are three: first, its flavour is a combination of vanilla and cocoa. As for this recipe, an acidic batter retains a bright red color, while a basic batter will turn brown. Natural cocoa powder (acid) has a lighter colour, while the dutch process (alkaline) is darker. Any other “milk” should substitute the coconut milk just fine. | Gluten Free and All Things Nice. My goal is to help you make delicious and elegant desserts at home: both classic and diet friendly More about me... Preheat oven to 180 degrees C /350 degrees Line two 7 inch / 18 cm cake pans with circles of baking paper. I’ve been wanting to make some of your stuff for a while now but have a few questions: 2. Trial #4: Thank goodness every trial was healthy, otherwise my hips would be hanging off the seat as I type this…. My name is Jessica and there’s a good chance I’m eating cake as we speak (healthy cake, of course)! Healthy Devil’s Food Cake with a Red Velvet Frosting — a moist, yet airy, chocolate cake topped a devilish, naturally red frosting. COMBINE beetroot puree, olive oil, maple syrup and vanilla into a mixing bowl. I usually only use xanthan gum in recipes with sorghum flour and brown rice flour because they make for crumbly baked goods. Mix half each of the buttermilk, oil, vanilla extract, food colouring and 100ml water in a jug. Definitely ask your child’s doctor and/or a registered dietician for advice. Whisk in the extracts and lemon juice, then whisk in the erythritol. Here at DWB, we use good-for-you ingredients to make balanced treats we can feel good about eating. PDF download available on Etsy. MY. Beat until the colour is uniform. 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. Most probably when this cake was created in the 19th century, the cocoa powder itself, due to not being alkalised, was making a reaction with the vinegar and buttermilk and so was giving a reddish colour to the layers. Healthy Red Velvet Cupcakes 1/2 cup spelt or all-purpose flour (or Bob’s gf plus 1/4 tsp xanthan gum) (65g) 3 tbsp unsweetened cocoa powder (15g) (not Dutch) (Thank you baking gods). I told them it was supposed to be a red velvet but ended up looking like chocolate. Can I avoid these two and not make much difference to the recipe? As usual, I will love to receive your comments regarding this recipe. Oh I saw red, just not in the freaking cake. Hope I helped! -Jess, Pingback: Chocolate Chip Beet Brownies and Cream Cheese Frosting | threechickstalkingaboutfood. I changed routes and decided to make Red Velvet Brownies rather than cake. Red Velvet Cake Recipe | Healthy & Slimming Recipes | Unislim Много се радвам! Hmmm, oat flour is a pretty unique ingredient, but I’m sure Sorghum Flour or more Brown Rice Flour should do it. Vegan Double Chocolate Cookies {Gluten Free}, Chocolate Olive Oil Cake with Orange Glaze, If the cake flour is self raising, add only the baking soda and skip the baking powder. I always recommend using a kitchen scale rather than measuring them with measuring cups and measuring spoons. Ive a few questions though. Trial #7: 2 tsp Vanilla Extract I was greatly helped by the recipes that you create. I originally wasn't going to share the recipe here because I worked so incredibly hard on publishing. How can I substitute the two in this recipe. I’m sure Greek Yogurt, cream cheese and coconut cream would work too! Can I sustitue the coconut milk with something else as I am alergic to coconut? Let them cool completely before assembling the cake. AHHH! 3) is the stevia extract a liquid or a powder? Oh yes. -Jess, Pingback: Mini Red Velvet Cake with Fluffy Coconut Cream Frosting | The Vegan Cookie Fairy. Make sure the non-hydrogenated shortening is softened and place it in a bowl. This trial ended up being really doughy and sticky as well. Hi, Jessica, In addition the natural cocoa powder reacts well with the baking soda and contributes for the soft texture of the cake. – Spelt Flour: known for its nutritious qualities It might be a dark red or just have a reddish tint, but it won’t be vibrant red like pictured. I love the small size and small price tag, but it takes a few minutes longer to turn the nut into a nut butter than a larger food processor. Line two 8″ round cake pans with parchment paper and grease with cooking spray. Is there a substitution at all ? 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. https://www.delish.com/.../recipes/a58093/best-red-velvet-cake-recipe Learn for yourself how to cook her favourite red velvet cake. 96g (1/2 cup) Granulated Erythritol (i use low calorie sugar for cook/baking) Anywaysss, this cake is magnificent. -Jess, Hi Jessica! -Jess, Your email address will not be published. – Cake flour 2 tsp Stevia Extract (i didn’t use it) I sliced the cake and my heart skipped a beat, I almost fainted. DIY Protein Bars: Easy, Healthy, Homemade No-Bake Treats That Are Packed With Protein is a collection of 48 ahhhmazing protein bar recipes! You don’t need any special equipment, apart from two cake pans (or one but taller), a mixer and a rubber spatula. I mean, I was let down 8 times already, my confidence in baking truncated with each failed trial… I expected less than post-worthy results that day. 116 ratings 4.6 out of 5 star rating. Your information will *never* be shared or sold to a 3rd party. A friend of mine reached out for my help with planning a surprise birthday party for another friend. 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!! It is all a matter of substituting some of the classic ingredients with healthy ones. What about when it’s frosted? (Read More »). In a large mixing bowl combine all ingredients except the beetroot powder. 1/2 tsp Salt Here are the ingredients I had to swap: That’s a lot of substituting to make, yes? Здравейте, (as you dont use anything to balance the acid – the baking powder contains an equal mix of acid and base to be neutralised…so why do you not add baking soda if you add vinegar?) The frosting was too thin and wasn’t very sweet. Also, the recipe actually does call for baking soda, which reacts with the vinegar to create a foam and acts as a rising agent. I haven’t tried this recipe variation, but I hope it works out for you! Make sure not to whip the batter too much after adding this, and don’t let the batter sit for too long. Hope this helps!! In a medium bowl or on a piece of waxed paper, sift together flour, cocoa, baking soda, baking powder, and … Hope this helps! ADD melted Add 2 … Cover the cake on top and on the sides with the remaining white frosting. I think I’m gonna have to give this one a try… seriously, it just looks perfect in every way. And i dont understand this: (i read the comments above) 120g (1 cup) Oat Flour (I use Modified cassava or Mocaf Flour) Spelt instead of cake flour is fine. Grease well the pans. I thought that soda and acid should react with each other in the process of baking to cause the batter to raise properly. Ten tries, you’re a trooper. I quit it with the red and made this (Orange Velvet) Pumpkin Cake instead. It’s important to work quickly after adding the baking soda/vinegar bubbly mixture into the batter. If you never tried this famous dessert you might be wondering what is the big fuss about it. I can’t wait to try this – I’m just recently trying to eat gluten-free to help manage my chronic headaches, but I love cake so much – Now I can have cake! Could I replace the cake flour with more spelt, or a gluten free mix? I don’t care too much about the color being so red. Learn how your comment data is processed. FINALLY. Beat with an electric mixer at high speed until fluffy and smooth. Even though the FDA allows artificial food coloring, I just can’t wrap my head around what it’s made of and its potential health hazards…. Generously spray bottom only of 8- or 9-inch square pan with cooking spray (without flour). It’s not just me who’s in love with this cake. The recipe I couldn’t believe it, it tastes like a sugar-butter-flour cake, quite like the chocolate cake my mom used to make. Should the cake be refrigerated when it’s unfrosted? Im just wondering, maybe im doing something wrong? over a low heat in a heat-proof bowl. woops! This looks so good. Fingers crossed . Hi, It was a bit dense, like the previous trial, but so damn good. I hope you like the cake!! 1/2 cup Unsweetened Almond Milk (i use Unsweetened Soya Milk, 183g (3/4 cup) Egg Whites 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. Gosh… it was delicious. I am unfortunately sensitive to brown rice, is there another flour that I could use instead of the brown rice flour? Thanks for sharing your results ), I would have eaten this without any complaints. This is a great recipe, I have one that is very similar. Thanks for this awesome recipe! – Eggs How to make this gluten free red velvet cake with paleo cream cheese frosting: Preheat the oven to 325º Fahrenheit. I made a careful selection because I wanted to keep the perfect texture and great taste of the “real” Red Velvet Cake. -Jess, Pingback: Star Feature! Grease well the pans. I hope this helps! It was RED! Could you please explain why do we need mix soda and vinegar separately? The texture was great, but had no flavor whatsoever. My. I love your site! 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. -Jess. Off measurements and an off temperature can affect the flavor and texture of a cake. I’m so glad you kept going. I do not find stevia extract / powder and brown rice protein powder. ( I know that you’re using it to emulsify them, but maybe tofu will do? ) Remove the bases from the oven. I was so excited to take a bite that I ate a slice right off the cake stand. I hope you get to try the recipe Low-fat cake recipes. 7 min. I’m sorry you haven’t had much luck So healthy, you can make two- One for yourself and one for your sweetheart- AKA YOUR STOMACH. I haven’t tried it so I can’t be sure, but I have a feeling it won’t. if yes, is there a substitute ingredient for it? 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. -Jess. The vinegar helps keep the acidity level high. This cannot then react with the cocoa powder…there is no base left to react with the acidic cocoa? Look for a non-alkalized one for this old-fashioned recipe. The ultimate makeover: Carrot cake. Wow, your site looks amazing!! So, I guess we should start from the beginning:  Trial #1. Red velvet cake is typically made with cream cheese frosting which isn’t overbearing and loaded with tons of sugar. You have to scrape down the sides of the bowl more often, too, but it’s not a huge deal. I would have given up. An Amazing Recipe by the fantabulous Jessica at Desserts With Benefits™! Today you can find it most often with cream cheese frosting. And ONE last thing (sorry!!) Unfortunately, it was an unappealing faded red-brown color. Great idea with the Kefir Cheese instead of the shortening! NEW CLASSIC RED VELVET CAKEHands-on: 48 min. Maybe thats whats happening me? in about 2 minutes flat. The traditional Red Velvet cupcake recipe or red velvet cake calls for cream cheese frosting that’s made of butter, cream cheese, powdered sugar, milk, salt and vanilla extract. Please let me know if you have made it! This trial = DISASTER! 1 tbs White Vinegar (I use Apple Vinegar). 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? red velvet cake from Teresa Cutter, The Healthy Chef. I rather expected this to be somewhat of a dud because I didn’t really follow the recipe to a T, but it is SO AMAZINGLY GOOD. Thanks in advance. What is Red Velvet Cake. This healthy red velvet mug cake is the perfect cure for the ever-present sweet tooth or something to enjoy as a healthy … Thanks! Making it for my son’s birthday this week. I was elated and nervous at the same time. It sounds so much better than a bottle of red food coloring!! You just need to lightly mix the vinegar/baking soda mixture into the batter for ~10 seconds Trial #6: 14g (1 tbs) Grapeseed Oil Получи се страхотна. 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. I will try it with that sorghum flour and let you know how it turns out! I will work on perfecting a healthy … The brownies were extremely doughy, sticky and difficult to slice. Beat sugar and butter in a large bowl with an electric mixer on medium speed until crumbly, about 2 … If you gave this to me when I was ten years old (you know, when I ate three Hershey bars a day and ate Pillsbury frosting out of the tub? Trial #5: I’ve made a few of them (I made the brownies) and they were amazing!!! Print version available on Amazon.com. This is awesome! The brown rice protein powder thickens the frosting, and without it the frosting will be like a glaze Thanks so much Martha! I used canned beets in one of the trials and it didn’t give off as bright a red color as the freshly roasted beets, probably because the color is diluted in the water the beets are canned in… however, you can give it a try because the recipe provided is more likely to retain the red color because of its acidity. Red Velvet Cake - soft and moist interior with a great flavor combination coming from vanilla, cocoa powder and buttermilk. Mine didn’t make the cake red, it was just brown:))) I’m not complaining actually, it was almost my first experiment with such a recipe)) i think that i did smth wrong and next time it should be perfect! Baking is temperamental and a scale is the most accurate measuring tool. Hopefully this helped!! In large bowl Trial #9:  (Finally, success!) Ugly, but tasty! So, I hope it works, eek! THANK YOU, JESSICA! I thought the beets would lend their color to the cake batter. I had a few questions, so I tried the recipe last night and could still taste the beets and it did not rise as much as I had expected (might have been because I thought we were supposed to combine all wet ingredients together and all dry ingredients together so I didn’t make the vinegar/baking soda mixture as instructed :/). – Beetroot Powder: works as a colorant but it is also quite healthy. 1/2 tsp Baking Soda 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. Prep time : 25 minutes | Cooking time : 30-40 minutes Angela Nilsen rethinks traditional ingredients and baking techniques to create a healthier version of a classic 1 hr and 30 mins . PDF download available on Etsy. But i noticed in other recipes you use like a whole tablespoon of vinegar when you dont use any baking soda? Thank you for your helping.. i’m sorry for my english.. , Hi! My favorite is almond milk. Every single person I brought a piece to, said wow on the first bite. While people liked the cake, no one really understood what the main flavor was. This will be the perfect cake for Valentines! . This cake is so moist, fluffy, rich and velvety. -Jess. Your email address will not be published. Do not overbeat! In a large mixing bowl combine coconut sugar, spelt flour, cake flour, cocoa, beetroot powder, baking soda and baking powder. Im going to try this again and get back to you! Baking soda is a time sensitive ingredient. Give it a taste and add more stevia, butter extract or vanilla if it needs it (it most likely will since tofu is very bland and the protein powder omitted had some flavor in it). Good luck I hope you like the recipe!! The most amazing red velvet cake recipe with cream cheese frosting. I wanted to cry and throw my stand mixer out the window smush the cake with my hands. This page contains affiliate links for your convenience. Save my name, email, and website in this browser for the next time I comment. The red color comes from the pH balance in the batter, and the oat flour/rice flour play a part in that. Whisk just until all ingredients are combined well and the batter is smooth. I need to show this to my baking friend. 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. High fiber. cheers, Pauline , Pauline- The colour is so intense, it looks totally fab! Soy milk, any other nut milk and (preferably organic) dairy milk should work just fine So, did the color “rust” in the heat of baking? Mix salt, 1 teaspoon vanilla, … I was going to make the cake the day before and then frost it the following day. I am not a huge fan of overly sweet foods, so I am SUPER picky about desserts. And it’s frosted with the ultimate rich and creamy cream cheese frosting. Make sure to read over the recipe instructions because I don’t tell you to whip the batter. Sorry! The third point is the redness: nowadays in the ordinary version typically a red colouring is used, but that was not always the case. It had a less noticeable chocolate flavor, but now it had no flavor. – Vanilla extract. Thank you for your recipe Много благодаря, Рая!

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