Red velvet cake is one of my favourite desserts, but it’s also one of the least healthy desserts out there.
My goal was to create a healthy, guilt-free cake that tastes just like a red velvet cake (some *cough* me *cough* might argue that it’s even better!) using healthy baking ingredients.
A brown velvet cake was born.
I called it a Healthy Red Velvet Cake because I will not be using any artificial food dyes since food dyes don’t add any flavour to the cake and the cake colour is not a big concern for me.
However if you REALLY want to achieve that red colour, I will show you a little trick in the video how you can safely colour your batter.
I will also show you how to decorate a slice of this cake to make it ideal for St. Valentine’s day. You can enjoy this cake at home with your loved ones or bring a few slices with you to work or school to share with your friends and coworkers.
I used the cream cheese frosting for the cake and some fresh berries to decorate it. Mmmm mmmm mmm! It is truly a piece of heaven on a plate.
- 2½ cups spelt flour (used instead of all-purpose flour)
- 1¾ cups coconut palm sugar (used instead of white sugar)
- 1 cup coconut oil (used instead of shortening)
- 1¼ tsp salt
- 2 eggs
- 1 cup buttermilk
- 1 tsp vanilla
- 1 tsp baking soda
- 1½ tsp vinegar
- 50 ml beet juice (any other juice that is naturally red will work too)
- 1½ tsp cocoa powder
- ¾ cup heavy cream
- 1 cup cream cheese
- ¼ cup maple syrup
- 1 tbsp vanilla
- Preheat oven to 175C/350C
- Grease a large baking tray with coconut oil or spray with baking spray.
- Sift flour and salt. Stir and set aside.
- In a bowl, combine buttermilk, eggs, vanilla, baking soda and vinegar. Whisk well.
- In a separate bowl, cream together coconut oil and coconut palm sugar using a mixer until you get a fluffy texture.
- Alternate adding flour mixture and buttermilk and continue mixing until all the ingredients are well combined.
- Add natural food colouring to the batter.
- Pour the batter into the baking tray.
- Bake for 20 minutes.
- Remove cake from the oven and let cool for another 20 minutes.
- Place a large cutting board on top of the cake and invert it. Let the cake rest on the cutting board until it is completely cool.
- Meanwhile prepare the frosting.
- Frost the cake and cut into squares. You can also use a large cookie cutter to cut out hearts or any other shapes.
- Decorate each slice with fresh berries and mint leaves.
- Combine in a small bowl and mix well.
- Whip heavy cream until stiff.
- In a separate bowl, cut cream cheese into small pieces and whip until smooth. Add vanilla and maple syrup.
- Gently fold the whipped cream into the cream cheese mixture.
This recipe will give you approximately 15-20 square slices.