Eggless Red Velvet Cake
Eggless red velvet cake is healthy & naturally red using beets! No food coloring here, this healthy red velvet cake from scratch is the best!
Servings: 12 servings
Cost: $6.84 or $.57 per serving
Ingredients
- 3 tbsp ground flaxseed (mix with 6 tbsp water)
- ¾ cup raw beet puree (2 medium beets)
- ½ cup coconut oil melted
- ¼ cup avocado oil
- 2 tbsp white vinegar
- 2 tbsp lemon juice
- 2 tbsp vanilla extract
- ¾ cup buttermilk
- 1½ cups white sugar or coconut sugar
- 1½ cups whole wheat pastry flour
- 1½ cups cake flour
- 2 tbsp unsweetened cocoa powder
- ¼ tsp salt
- 3 tsp baking powder
- ½ tsp baking soda
- 1 tsp cream of tartar
Cream Cheese Frosting
- 8 oz cream cheese softened
- 2 tbsp water
- 1 tbsp vanilla
- 4 cups powdered sugar
Instructions
- Preheat oven to 350°. In a small bowl, mix together ground flaxseed and water. Set aside.
- Make your beet puree. Wash 2 medium beets, then cut off the ends. Peel them with a vegetable peeler or paring knive until entire skin is removed. Using a stain-proof cutting board and gloves, cut the beets into ½ inch cubes and add to the food processor along with ½ cup of water. Pulse and puree for several minutes, until smooth.
- In a large bowl, mix together ¾ cup beet puree, melted coconut oil, avocado oil, vinegar, lemon juice, vanilla, flaxseed mixture, and buttermilk until well combined. Stir in the sugar until dissolved.
- Add the flours, cocoa powder, salt, baking powder, baking soda, and cream of tartar. Whisk until just combined.
- Pour the batter into 2 greased, 9 inch cake pans, or 12 lined cupcake molds. Bake in the preheated oven for 24-26 minutes (for cake) or 20-22 minutes (for cupcakes).
- Meanwhile, make the frosting. In a medium bowl, beat together the softened cream cheese, water, powdered sugar, and vanilla until smooth and creamy. Set aside.
- After your cake is done baking, allow to cool completely. Frost, then serve!