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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 213.9
  • Total Fat: 8.2 g
  • Cholesterol: 36.3 mg
  • Sodium: 181.0 mg
  • Total Carbs: 34.9 g
  • Dietary Fiber: 1.9 g
  • Protein: 4.3 g

View full nutritional breakdown of Red Velvet Cake using beets calories by ingredient
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Red Velvet Cake using beets

Submitted by: APRIL1X
Red Velvet Cake using beets

Introduction

A lower fat, lower sugar, higher nutrient version of red velvet cake. Moist, yet somewhat less sweet than a traditional red velvet cake. (Passed the 4-year-old daughter test!!! She deemed it "super-delicious".) A lower fat, lower sugar, higher nutrient version of red velvet cake. Moist, yet somewhat less sweet than a traditional red velvet cake. (Passed the 4-year-old daughter test!!! She deemed it "super-delicious".)
Number of Servings: 24

Ingredients

    BEET PUREE
    beets 1.5 cups
    lemon juice 3 Tbsp
    vinegar 1 Tbsp
    buttermilk 1/2 cup
    yogurt 1/2 cup

    WET INGREDIENTS
    butter .25 cup
    sugar 1.5 cups
    eggs 3 & 1 white
    vanilla 2 tsp
    oil .25 cup
    applesauce .5 cup

    DRY INGREDIENTS
    flour 1.5 cup
    baking powder 2 tsp
    salt 1 tsp
    cocoa powder 1/2 cup
    cream of tartar 1 tsp
    wheat flour .5 cup

    FROSTING:
    2% fat plain greek yogurt 1/2 cup
    butter 75g (about 3oz)
    cream cheese 100g (aout 4 oz)
    powdered sugar 1 1/2 - 2 cups cups
    vanilla 1/2 tsp
    cocoa powder 1/2 cup

Tips

Using fresh beets will retain color, while canned beets will only be colorful before baking (raw beets are even more colorful through the process than roasted, but are harder to puree-- grate them first).

Frosting will be more runny than a standard cream cheese or buttercream frosting. Refrigerate for a while to firm it up before frosting cakes. I had envisioned being able to use it before the cocoa powder for more of a cream-cheese frosting, but it was more the consistency of a glaze-- the cocoa powder firmed it up enough to frost.

Make sure to sift the powdered sugar for the frosting-- I didn't and there were lumps as a result.


Directions

Preheat oven to 350.

Roast beets with water for 30-45 minutes then peel (or grate raw beets), puree with lemon juice, and then add vinegar, buttermilk and yogurt.

In a separate bowl, sift together dry ingredients (more cocoa powder = more brown color).

Cream butter, oil, and sugars, then add applesauce and eggs one at a time with a mixer/beater.

Slowly mix in the beet puree and dry ingredients (alternating little by little of each).

Put batter in 24 cupcake papers or grease 2 9-inch cake rounds with a parchment paper circle on the bottom (to keep the cakes from sticking).

Bake until a toothpick comes out clean.

Frosting: beat butter, cream cheese and yogurt together until just combined. Add sugar in little by little until it gets to the sweetness you want (no more than 2 cups). Add cocoa powder to "tighten" the frosting.

Serving Size: makes 24 cupcakes or 2 9-inch rounds

Number of Servings: 24

Recipe submitted by SparkPeople user APRIL1X.





TAGS:  Desserts |

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