Red Velvet Cake [ Egg-free, Whole Wheat And No Artificial Colour]

A moist eggfree red velvet cake. What makes this special- The fact that it is a whole wheat cake and has no synthetic colours

 

Kyu Ki Baby Ko BEET Pasand Hai !!

Sounds cheesy I know but I somehow couldn’t stop myself from writing that. This cake got me super excited. The perfect colour, the right balance of sweet and tart, oh the crumb! To top it all an egg free, whole wheat version without any artificial colour.

Moist Eggfree Red Velvet Cake

A moist eggfree red velvet cake. What makes this special- The fact that it is a whole wheat cake and has no synthetic colours

A couple of day’s back I happened to attend a meet, which focused on healthy baking. While chatting about colour doused red velvet cakes, I couldn’t help noticing the expression of a lady who absolutely loves red velvet cakes. This one is for you Madhuri. Here’s how you can enjoy your favourite cake in a healthier version without compromising on the taste or looks.

A moist eggfree red velvet cake. What makes this special- The fact that it is a whole wheat cake and has no synthetic colours

This recipe has been adapted from Akshatha’s blog- Flours & Frostings. Her recipes are absolutely yum and if cakes, cookies and chocolates make you hungry, go ahead and check out her space for some amazing drool worthy recipes.


Love beets? Here are few interesting recipes with beetroots-

Hot milk Beetroot Cake

Healthy Red velvet Cake

Home made Beetroot Powder


 


Print Recipe
Red Velvet Cake [ Egg-free, Whole Wheat And No Artificial Colour]
A moist eggfree red velvet cake. What makes this special- The fact that it is a whole wheat cake and has no synthetic colours
A moist eggfree red velvet cake. What makes this special- The fact that it is a whole wheat cake and has no synthetic colours
Course dessert
Prep Time 10 minutes
Cook Time 30 minutes
Servings
Ingredients
Course dessert
Prep Time 10 minutes
Cook Time 30 minutes
Servings
Ingredients
A moist eggfree red velvet cake. What makes this special- The fact that it is a whole wheat cake and has no synthetic colours
Instructions
  1. Pre heat the oven at 180 degrees for 10 minutes.
  2. Sift the flour, beetroot powder, baking powder, cocoa powder and salt together.
  3. Mix the milk and vinegar together. Set aside for two minutes.
  4. Beat the curd, sugar, vanilla extract, oil and the buttermilk prepared above together, until well combined. [You may do this in your regular electric mixer too. 3-4 churns should do the trick]
  5. Set aside for 5 minutes.
  6. Mix into the sifted flour and fold the batter until no lumps remain.
  7. Pour into a greased 8 inch pan.
  8. Bake in the pre heated oven at 175 degrees for 15 minutes [or until the top looks just set] and then reduce the temperature to 160 degrees and bake for another 15 minutes or until a skewer inserted comes out clean.
  9. Remove from the oven and allow to cool for 10 minutes before inverting over a wire rack.
  10. Slice once completely cooled.
  11. You may choose to frost it with cream cheese frosting, white chocolate frosting or a simple chocolate ganache. [Akshatha's blog has loads of options]
Recipe Notes

 

You can make your own beetroot powder by sun drying slices of beetroot and then powdering the same. It works like a charm and doesn't taste too beetrooty either. I have the recipe for the same on the blog under Cooking Add-Ons.

I have used apple cider vinegar here because it masks the taste of whole wheat and beetroot beautifully along with giving the cake a gorgeous texture.

Apple cider vinegar also helps to give the perfect tart-sweet balance which makes the red velvet cake special.

I have tried several bakes with beetroot and always failed to retain the attractive red colour. I figured that high temperature and a long baking time lightens the red colour. Thus reducing the baking temperature halfway through works brilliantly to retain the colour.

Plus place your baking tin on an additional baking tray for better results.

I would love to hear your feedback on this. Happy baking.

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13 Comments Add yours

  1. Sundari Giri says:

    Looks absolutely delicious and healthy

  2. manu says:

    Can I use beetroot puree instead of powder?how much quantity should I use?

    1. Akila Subramanian says:

      Manu for this recipe beetroot powder is what works. I do have a couple of recipes with beetroot puree. Do check those too.

  3. Sindhuri says:

    can i use food color as i dont have beetroot powder and also we dont get that much sun to dry them 🙁

    1. Akila Subramanian says:

      Yes you can

  4. Dolly says:

    Can anything used in place of Apple cider vinegar

    1. Akila Subramanian says:

      You can use regular white vinegar too

  5. Sonali Sharma says:

    Can APF (Maida) replace the whole wheat flour? I have to make it for someone and she doesn’t like the taste of WWF.

    1. Akila Subramanian says:

      Yes you can

  6. Minoo says:

    Is there a substitute for the sugar?

    1. Akila Subramanian says:

      If not white sugar you can use varieties of brown sugar or cane sugar. Sugar substitutes like Jaggery or honey will change the result of the recipe.

  7. Srividya Srinivas says:

    Can we use butter instead of oil?

    1. Akila Subramanian says:

      Yes Srividya you can.

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