Red Velvet Chocolate Beet Cake
This delicious cake is so moist and it can be served as an elegant red velvet cake for holidays. This cake has 60% fewer calories than a regular slice of frosted red velvet cake. It uses beets instead of red food color.
Ingredients
- 3 large beets
- 4 egg whites (about 4 ounces)
- 1 1/3 Cups granulated sugar
- 1 teaspoon vanilla extract
- 1/4 Cup canola oil
- 3/4 Cup cold water
- 1 teaspoon white vinegar
- 2 Cups all-purpose flour or white whole wheat flour
- 1/3 Cup cocoa powder for baking Dutch process
- 1 1/4 teaspoon baking soda
- dash salt
- 1 Cup strawberry all-fruit preserves
Optional garnish
- whipped cream
- pomegranate seeds
Instructions
- Trim and rinse the beets. Microwave them until tender, about 20 minutes. Slip them from their peels or peel with a knife. Puree them in a food processor. When they are smooth add the eggs, sugar, and vanilla and puree smooth again.
- Stir the beet mixture into the dry ingredients.
- Spray 2 9-inch cake pans very well with cooking oil spray. Bake the cakes at 350 degrees for 20-25 minutes or until firm.
- When the cakes have cooled, spread warmed strawberry all-fruit preserves on the tops. Stack the layers.
- Optional serving suggestion: serve with whipped cream and garnished with fresh pomegranate seeds.
Notes
Nutrition Information: 12 servings. 266 calories, 5 grams of fat, 1 grams of saturated fat, 0 g trans fat, 0 mg cholesterol, 246 mg sodium, 53 g carbohydrate, 2 g fiber, 35 g sugar, and 4 g protein.
Learn more about beets, nutrition powerhouses.
Copyright foodandhealth.com, reprinted with permission.
Image of "Chocolate Beet Cake" by Joy is licensed under CC BY 4.0.
Image of "Chocolate Beet Cake" by Joy is licensed under CC BY 4.0.