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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.
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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Dessert
Ingredients Method Notes

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

Method
 

  1. 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.
  2. Stir the beet mixture into the dry ingredients.
  3. 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.
  4. When the cakes have cooled, spread warmed strawberry all-fruit preserves on the tops. Stack the layers.
  5. 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.
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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.