Natural RED Velvet Cake(beets, not food coloring)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 289.2
- Total Fat: 10.2 g
- Cholesterol: 4.6 mg
- Sodium: 218.7 mg
- Total Carbs: 47.5 g
- Dietary Fiber: 3.0 g
- Protein: 3.5 g
View full nutritional breakdown of Natural RED Velvet Cake(beets, not food coloring) calories by ingredient
Introduction
A really moist and nutritious version of red velvet(old school version) A really moist and nutritious version of red velvet(old school version)Number of Servings: 10
Ingredients
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Flours: cornmeal, spelt, wholeWheat and grinded oats for oat flour
Sugar
Cocoa Powder
Baking Powder
Beets, 1 can
Coconut Oil
Lemon Juice
Vanilla Extracts
Frosting is 1/2 of sweetened condensed milk and 3/4 cup of Cream Cheese.
Directions
Puree 1 can (drained, reserve liquid) of Beets
add 3-4 tbsps of the beet water and the Lemon Juice and vanilla extract to make up puree.
In mixing bowl, add flour/sugar/dry carob powder/b.powder.
Using a small bowl over slow boiling water, melt the chocolate chips and add melted coconut oil until fully melted.
Add the puree to the dry ingredients and integrate well.
Then add the melted chips & oil to the batter.
You can either make into cupcakes, or a cake pan. The nutritional value is for a 9-inch cake pan.
Bake at 350 degrees for roughly 25-35 minutes.
Cool and then frost:
For frosting: I use the same method for the melting of the chocolate chips and melt the sweet condensed milk till smooth, then add in the cream cheese.
Refridgerate Cake
Serving Size: 9-inch Cake Pan, 10 slices
Number of Servings: 10
Recipe submitted by SparkPeople user PHATCATALYST.
add 3-4 tbsps of the beet water and the Lemon Juice and vanilla extract to make up puree.
In mixing bowl, add flour/sugar/dry carob powder/b.powder.
Using a small bowl over slow boiling water, melt the chocolate chips and add melted coconut oil until fully melted.
Add the puree to the dry ingredients and integrate well.
Then add the melted chips & oil to the batter.
You can either make into cupcakes, or a cake pan. The nutritional value is for a 9-inch cake pan.
Bake at 350 degrees for roughly 25-35 minutes.
Cool and then frost:
For frosting: I use the same method for the melting of the chocolate chips and melt the sweet condensed milk till smooth, then add in the cream cheese.
Refridgerate Cake
Serving Size: 9-inch Cake Pan, 10 slices
Number of Servings: 10
Recipe submitted by SparkPeople user PHATCATALYST.
Member Ratings For This Recipe
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