Red Velvet Cake
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Serving:
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Red Velvet Cake

By January 21, 2018

Love the idea of red velvet cake, but don't love the idea of red food colouring (or what it does to your kids?!) Fiona from Food 4 Thought has come up with a solution. This delicious cake looks impressive and tastes even better.

No: Nuts
Contains: Gluten / Dairy / Egg
*Variations: Can be made without Gluten

Preparation Time 30 minutes
Cooking Time 30 minutes
Serves 8-10

Ingredients

Method

  1. Preheat the oven to 180C.
  2. Place beetroot (170g), raspberries (50g), lemon juice (35g) and vinegar (1 Tbsp) into bowl.
  3. Program 1 Minute / Speed 9. Remove mixture from bowl and set aside. Clean and dry bowl.
  4. Add raw sugar (320g) to the bowl. Mill Speed 9 / 5 seconds.
  5. Insert the whisk attachment.
  6. Add cacao (1.5 Tbsp), butter (250g) and vanilla (1 tsp). Mix Speed 4 / 30 Seconds.
  7. Add self raising flour (100g only) and approximately half of the reserved beetroot mixture. Mix Speed 4 / 15 seconds.
  8. Add self raising flour (100g only) and remaining beetroot mixture. Mix Speed 4 / 15 seconds.
  9. Set to Speed 3 and add eggs (2) through hole in the lid. Continue to mix for 20-30 seconds.
  10. Remove the whisk attachment.
  11. Add the remaining flour (100g) and baking powder (1 tsp). Mix Speed 6 / 10-15 seconds.
  12. Divide mixture evenly between two lined baking tins and bake for 25–30 minutes or until a skewer testing the middle of the cake comes out clean.
  13. Cool in tin for 5 minutes before turning onto a wire rack to cool completely. In the meantime, make the frosting.
  14. Place raw sugar (300g) into bowl and mill Speed 9 / 45 seconds. Scrape down sides.
  15. Add cream cheese (250g), butter (180g) and vanilla extract (1 tsp). Mix Speed 5 / 20 seconds.
  16. Place one layer of cake onto stand and spread frosting on top. Then add another layer and top it with frosting. Decorate as you wish.
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