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America’s Healthy
Cooking Teacher

Chocolate Red Velvet Cake

This moist decadent cake is lovely for special occasions. It’s a bit of work but so worth it when you bite into this richly flavored treat. This recipe also makes fabulous cupcakes!

Makes 1 cake, 8-10 servings

Ingredient List: 

1 ½ cups chopped beets

2 cups whole wheat pastry flour
½ cup semolina flour
5 tablespoons cocoa powder
Generous pinch sea salt
3 teaspoons baking powder
1 teaspoon baking soda
3 tablespoons beet powder
1 ½ cups spring or filtered water (from boiled beets)
2 teaspoons pure vanilla extract
¼ cup avocado oil
1 ½ cups brown rice syrup
2 teaspoons brown rice vinegar

Frosting:
¾ cup non-dairy, dark chocolate chips
½ cup vegan butter substitute
½ cup unsweetened organic almond or soy milk
2 tablespoons brown rice syrup
½ teaspoon pure vanilla extract

Step By Step Instructions: 

Place beets in a pot with several cups of water and bring to a boil. Cook until tender, about 15 minutes. Drain beets, reserving 2 cups of cooking water. Cook this water over medium heat until it has reduced to 1 ½ cups (needed for recipe).

Preheat oven to 350o and lightly oil and flour (using cocoa powder to avoid white deposits on cakes) 2 8-inch spring form pans.

Whisk together flours, cocoa powder, salt, baking powder/soda and beet powder. Place cooked beets and beet water in a food processor and puree until smooth. Whisk together, in a separate bowl, vanilla, oil, rice syrup and vinegar. Mix beets and wet ingredients into flour mixture to create a smooth batter. Spoon batter evenly into the 2 prepared pans and bake on the center rack for 50 minutes, until the tops of the cakes spring back to the touch or an inserted toothpick comes out clean. Cool on a wire rack for 10 minutes before releasing cakes from pans. Cool completely before frosting.

Make the frosting while the cakes bake. Place chocolate in a double boiler (or in a glass bowl over a pot of boiling water) and whisk until smooth. Mix in butter spread and whisk until smooth. Whisk in milk, rice syrup and vanilla until smooth. Transfer to a glass bowl, cover and chill completely. Whisk briskly to loosen before using.

When you are ready to frost the cake, shave the top of one of the cakes to create a flat surface. Place on a platter and spread frosting over the top of the layer. Place remaining cake on top of the frosting and frost the entire cake.

Cook’s Tip: You can buy beet powder from most specialty food stores or online.