Just in time for Valentine’s day, I’ve got a truly lovely red velvet cake for you.
And it’s tinted ruby not because of food coloring but by an all-natural coloring – beets!
Even though it admittedly sounds like a strange combo, don’t worry. The chocolate flavor in this cake covers up any beet-flavor undertones. Plus, the addition of white vinegar helps boost the red hue while also keeping the beet flavor at bay.
That means all you have coming out of the oven is a moist, flourless chocolate cake, with a stunning deep red color.
Red Velvet Cake with Beets
While this cake is most definitely chocolatey, please keep in mind that it’s sweetened by honey.
That means sugar lovers will have to adjust their expectations a bit, because this cake isn’t overly sweet.
Instead, it’s rich with subtle flavors, including deep dark chocolate and honey-whipped cream frosting.
That makes it a decadent treat. But picky eaters might want a little “extra,” which is why I’ve included a simple dark-chocolate syrup, which can be drizzled on for extra effect. And you can always stir in semi-sweet chocolate chips, if you expect to serve this cake to an extra-finicky sugar lover.
In our home, it’s a favorite treat that we serve to our guests – especially friends who eat a paleo diet. It’s a perfectly beautiful way to celebrate birthdays, holidays, and other times when a no-guilt, gluten-free dessert is in order.
Although it looks like a fancy bakery-style cake, I think you’ll be surprised at just how easy it is make. The batter actually comes together in a blender.
And if You Like This Red Velvet Recipe, You May Also Enjoy:
- Beet Smoothie: Red Velvet (with Greens): A high-protein, dessert-worthy smoothie with a dose of greens to round it out.
- The Easiest Black Bean Brownies Recipe Ever: Gluten-free and full of plant-based fiber and healthy fats, this recipe is a cinch.
- Sugarless High Protein Banana Bread: No refined sugar. No honey or maple syrup. No stevia. Just good ol’ bananas.
- Banana Chocolate Chip Protein Donuts: Bakery-style, but even better – because we’ve snuck in some serious protein.
|Prep Time||10 minutes|
|Cook Time||27 minutes|
|Passive Time||30 minutes|
- 8 oz unsweetened baker's chocolate (melted)
- 15 oz can beets (drained, can also use steamed beets)
- 7 large eggs
- 1 tbsp vanilla
- 1/4 cup liquid coconut oil (+ 1 tbsp)
- 1 tbsp white vinegar
- 1 cup raw honey (divided)
- 1/2 tsp sea salt
- 2/3 cup mini Enjoy Life! semi-sweet chips
- 1 pint heavy whipping cream
- 2 cups fresh berries
- 1/4 cup crushed walnuts (or pistachios or marcona almonds)
- 1 bunch fresh mint (for garnish)
- Heat oven to 350ºF.
- In a blender, combine 6 oz. melted unsweetened bakers chocolate, beets, eggs, vanilla, coconut oil, vinegar, 2/3 cup honey and salt. Blend until pureed. If adding in chocolate chips, fold into batter.
- Pour into two 8-inch round baking pans, which have been lined with parchment paper.
- Bake for 25-27 minutes, or until the center of each cake springs back when touched lightly. Cool completely.
- Whip heavy cream until stiff peaks form. Fold in 2-3 tbsp of honey, or to taste.
- Spread onto cakes, creating a 2-layer cake with cream between the layers and on top. Decorate with fresh berries, nuts and mint leaves.
- If desired, melt together remaining 2 oz chocolate, 1 tbsp coconut oil and 1/4 cup raw honey, and drizzle over cake for extra chocolate flavor.
To make this dessert dairy-free:
Place 4 cans of full fat coconut milk in the fridge overnight. When ready to make cream, remove coconut milk from fridge, open and gently scoop the coconut cream from the top of the can. Discard the watery remains or the better option—use them in a smoothie later.
Transfer coconut cream to a stand mixer and whip on high until light and fluffy. Add honey and whip until well mixed.
Frost cake with this coconut cream, instead of heavy cream. And enjoy!
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