Dye-Free Red Velvet Cake

Showcase the versatility and beautiful color of beets with this yummy dessert. The red in this velvet cake comes entirely from the beet purée. The addition of chocolate makes this perfect for the fanciest celebration or any occasion that calls for some extra sweetness. Ingredients with an asterisk (*) are available seasonally right here in North Iowa! Click on select ingredients to find them nearby or stop by your local farmer's market.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Servings
Calories 318 kcal
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Ingredients
  

Cake

  • 1 3/4 cup unbleached all-purpose flour
  • 2 tbsp cocoa powder
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup brown sugar
  • 1/2 cup sugar
  • 1/2 cup vegetable oil
  • 3/4 cup buttermilk
  • 2 tsp white vinegar
  • 2 eggs*
  • 1 tbsp vanilla extract
  • 1 beet* roasted

Frosting

  • 1/2 cup butter room temperature
  • 8 oz cream cheese room temperature
  • 1/4 cup honey*
  • 1 tsp vanilla extract

Instructions
 

Roast Beet

  • Preheat oven to 400. Remove beet greens and root, setting greens aside for additional use. Wash beet thoroughly and dry. Coat outside of beet with olive oil and wrap in foil. Roast in the oven for 45-60 minutes, or until a knife can be inserted easily.
  • Remove beet from oven and unwrap foil. Let sit until cool to the touch.
  • Once beet is cool, place under cool running water and rub outer skin lightly to remove. Beets can stain skin, so wear gloves if you would like.
  • In food processor or blender purée beet until smooth, adding water 1 tablespoon at a time if necessary.

Make Cake

  • Preheat oven to 350 and prepare baking pan *See notes
  • In a large bowl combine flour, cocoa powder, baking powder, salt, and both sugars.
  • In a smaller bowl combine wet ingredients: oil, buttermilk, vinegar, eggs, vanilla extract, and beet purée. Mix well and add to dry ingredients.
  • Combine with a whisk until all ingredients are mixed, being careful not to over mix. Pour batter into prepared baking pan. Bake according to time in notes.
  • Remove cake from oven and allow to cool on a baking sheet for 10 minutes before removing cake from pan.

Make Frosting

  • In the bowl of a stand mixer combine room temperature cream cheese and room temperature butter. Mix until thoroughly blended scraping down bowl as needed.
  • Add honey and vanilla extract. Mix on low speed until combined.

Frost Cake

  • Spread frosting on cake using an off-set spatula, or place frosting in a piping bag and pipe directly on to cake or cupcakes.
  • Store leftover cake in fridge for up to 3 days.

Notes

This recipe will make 12 cupcakes, an 8x8 inch square cake, or 2 layers of 6 inch round cake. 
For cupcakes- lightly grease baking cups. Bake for 18-25 minutes, until toothpick inserted in center comes out clean.
For 8 inch square cake- Line pan with parchment paper and grease lightly, bake for 30-45 minutes, or until a toothpick inserted in the center comes out clean.
For 6 inch cake layers- Line 2 6-inch round pans with parchment paper and grease lightly. Divide batter evenly between pans and bake for 35-40 minutes, or until a toothpick inserted in the center comes back clean. To frost the cake, spread a layer of frosting on top of one layer. Add 2nd layer on top. Add more frosting on top and sides (optional)
Adapted from Butterbeready.com
Photography by Sierra Buchholz

Nutrition

Calories: 318kcalCarbohydrates: 40gProtein: 5gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 68mgSodium: 288mgPotassium: 130mgFiber: 1gSugar: 25gVitamin A: 557IUVitamin C: 0.4mgCalcium: 75mgIron: 1mg
Keyword beets, dessert, holiday, honey