We've seen so many delicious, pastel‑coloured and red cakes on social media recently. So we had to make our own version of red velvet. The plan was clear – to find the least artificial way to make it red. That's why we used beetroot. You can be the judge of the results.
Although the results are not perfect, we have decided to publish the recipe nonetheless. It would be a sin to keep this fluffy, moist, juicy yet simple cake for ourselves.
Shop ingredients
Nutrition (1 serving)
- 182 kcal
- 20 g carbohydrates
- 6 g fats
- 12 g protein
Per 8 portions
- 300 g of beetroot
- 4 eggs
- 150 g wholegrain spelt flour
- 12 g baking powder
- 30 g xylitol
- 250 g curd cheese
- 250 g ricotta
- vanilla Flavour Drops
Instructions
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Blend cooked or baked beetroot with the eggs.
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In a bowl, mix all the dry ingredients – flour, baking powder, and the sweetener.
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Add the pureed beetroot to the dry mixture. You should get a beautiful red batter. Pour it in a cake tin greased with butter or coconut oil.
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Bake in an oven preheated to 180 °C for 20 minutes or so. Do the wooden skewer test to see if the batter sticks to it.
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Meanwhile, prepare the cream filling.
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Cut the cooled sponge in half lengthwise, spreading half of the cream over the middle section and the other half over the top.
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Decorate it, take a picture of it, and share it all over the social media.
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It tastes best after it rested in the fridge overnight, so be strong and don't test it before.
