Beet-Red Velvet cake
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| Beet-red velvet cake by Stephi |
The American famous red velvet cake made into its healthy version, gluten and sugar free!
Since some of my recipes are published on different American websites like USRG or Foodnetwork and I cook special buffet for Halloween, I started to follow American cooks and learned about their cuisine.
I do not feel French and arrogant enough to believe that European cooking is the best.
For a lot of years now, I have this idea of transforming the traditional Red Velvet cake into a healthy and more delicious version!
I think this is the perfect occasion for turning it into reality!!!
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| Luxurious decoration for the beetroot cake |
- 250 gr. of beetroot puree
- 3 eggs
- 1 tbsp. of coconut oil
- 75 ml of almond or coconut milk
- 1 tsp. of vanilla extract
- 3 tsp. of gluten free baking powder
- 50 gr. of corn starch
- 150 gr. of almond meal
- 50 gr. of coconut flour
- 1 pinch of salt
- 4 tbsp. of maple syrup (if not sweet enough yet)
Stephi's Frosting:
- 100 gr. of cashew butter
- 175 gr. of coconut cream (you can also use the thick part of the coconut milk tin)
- 1 pinch of crushed cardamon
- 1 tsp. of coconut flour if the cream is too loose
Or you can also cover it with a chocolate frosting made with 4 tsp. raw cacao, 2 tbsp. of coconut oil and 3 tbsp. of maple syrup! This is the one I chose this time.
Or you can also cover it with a chocolate frosting made with 4 tsp. raw cacao, 2 tbsp. of coconut oil and 3 tbsp. of maple syrup! This is the one I chose this time.
Turn on the oven to 180C.
1/ First of all, make sure you make a smooth beetroot puree blending cooked beetroots. Add 3 eggs in a bowl, the vanilla extract and the maple syrup. Mix well.
2/ Add the milk and coconut oil, and mix well again.
3/ Add together the salt, baking powder, corn starch, almond meal and coconut flour. Mix well till you get a smooth mixture.
4/ Pour in a cake mold spread with coconut oil, and cook for 40 minutes.
5/ When it is golden, and your knife comes out clean from the middle of the cake, let it cool and un-mold.
6/ In the meanwhile prepare the frosting by mixing the cashew butter, the cream and cardamon together. Add some coconut flour is you find it to loose. Leave it in the fridge till you cover the cake.
7/ Serve decorated with some red fruits of chocolate shavings and shredded coconut.
So, I would challenge my American friends to try the recipe and let me know what you think of this healthy version! In my opinion, it is delicious!
a ppetit voyage is much more than reviews and recipes!
1/ First of all, make sure you make a smooth beetroot puree blending cooked beetroots. Add 3 eggs in a bowl, the vanilla extract and the maple syrup. Mix well.
2/ Add the milk and coconut oil, and mix well again.
3/ Add together the salt, baking powder, corn starch, almond meal and coconut flour. Mix well till you get a smooth mixture.
4/ Pour in a cake mold spread with coconut oil, and cook for 40 minutes.
5/ When it is golden, and your knife comes out clean from the middle of the cake, let it cool and un-mold.
6/ In the meanwhile prepare the frosting by mixing the cashew butter, the cream and cardamon together. Add some coconut flour is you find it to loose. Leave it in the fridge till you cover the cake.
So, I would challenge my American friends to try the recipe and let me know what you think of this healthy version! In my opinion, it is delicious!
a ppetit voyage is much more than reviews and recipes!
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