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Beetroot Red Velvet Cake - Colour Free


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Ingredients

18 portion(s)

Red Velvet Cake

  • 100 g beetroot, peeled and roughly chopped
  • 35 g lemon flesh, 1/2 large lemon, skin and pith removed
  • 50 g fresh or frozen raspberries
  • 15 g apple cider vinegar
  • 60 g natural yoghurt
  • 60 g Kefir or buttermilk
  • 110 g Butter
  • 2 tsp vanilla extract
  • 250 g sugar
  • 2 eggs, separated
  • 130 g plain flour
  • 15 g cocoa, NOT dutch cocoa
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 1/2 tsp cream of tartar
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Recipe's preparation

    Red Velvet Cake
  1. Preheat oven to 180

    Place beetroot, lemon, raspberries, yoghurt, kefir and vinegar into TM bowl and puree for 1 minute at speed 10. Set aside.

  2. Place butter, vanilla and sugar into TM bowl and cream for 30 seconds on speed 4.

    Add egg yolks and mix for 10 seconds on speed 4.

  3. IF YOU HAVE A SECOND BOWL; place egg white into clean and dry TM bowl. Insert butterfly and whisk for 1 minute at speed 4 on 37C. If you don't have a second TM bowl beat the egg whites to soft peaks using a hand held beater or whisk.

    Pour the egg whites into the beetroot batter and mix for 5-10 seconds on speed 4 until just incorporated.

  4. Pour the cake mix into a lined cake tin and bake for 25-40 minutes or until a skewer comes out clean. DO NOT OVERCOOK as the red colour will convert to brown.

    Leave to cool in the tin for 10 minutes then turn onto cooling rack to completely cool.

    Ice with cream cheese icing. Try my white chocolate cream cheese icing for total decadence. //www.recipecommunity.com.au/recipes/white-chocolate-cream-cheese-icing/77669

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Accessories you need

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Tip

After seeing a friend make red velvet cake using 2 bottles of red food colouring I knew the thermomix would offer a natural alternative for red velvet cake and here it is!

The acidic ingredients are important for the tangy taste but also to maintain the red colour of the beetroot.

I used a 26cm square cake tin and then cut the cake in half to make 2 thin layers for the cakes in the photos. You could also use a 15cm round cake tin.

These quantities are actually a half batch so feel free to double the recipe and use a 20cm round tin. The cooking time will vary accordingly, start checking at 35 minutes and be careful not to overcook the cake.


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • This looks good but seems to

    Submitted by SusanM64 on 12. December 2013 - 07:43.

    This looks good but seems to be missing steps. I'm guessing add dry ingredients to butter mix & then add beetroot mix?

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  • Delicious, I made these for a

    Submitted by Sonj Skewes on 23. May 2013 - 17:54.

    tmrc_emoticons.;) Delicious, I made these for a fundraiser at school.. with the white chocolate/cream cheese icing.. Yumo! So pleased I was able to get  some fruit & veg in through the cupcakes! Cooking 7

     

    Sonia Maree Skewes

    Pathways of Potential- Back to Basics

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  • Hi Karen, great to see a

    Submitted by Rachelicious on 26. April 2013 - 22:37.

    Hi Karen, great to see a colour free version - mines in the oven now but I found that the recipe is missing the steps to add all the dry ingredients and when you put the beetroot mix back in. I hope I got it right! Will see when it comes out of the oven tmrc_emoticons.;)

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  • Thanks Karen, looks good.

    Submitted by JosieMac on 3. April 2013 - 21:44.

    Thanks Karen, looks good. Thanks for posting a 'colour-free' version!

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  • Thanks Karen, looks good.

    Submitted by JosieMac on 3. April 2013 - 21:44.

    Thanks Karen, looks good. Thanks for posting a 'colour-free' version!

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