It took a little bit of experimenting to get this healthy spin on the Red Velvet classic right. The beetroot powder is sensitive to pH changes, and it is important to keep the batter acidic -- I used lots of yogurt and lemon juice for this.
The colour is not quite as screaming red as the iconic conventional version, more an understated dark red tinge, but I’m pretty chuffed with it. The suggestion of chocolate and hint of vanilla come together to make this unmistakably ‘Red Velvet’ in character, and it is good to know that it is sugar-free, grain-free, and low-carb.
Synthetic food dyes are bad news, and the beetroot alternative is decidedly good news; commonly used Red 40 contains freaky compounds including benzidine and 4-aminobiphenyl, that have been linked to cancer. I’ll hold off on the cancer for the mo, thanks. Beetroot, on the other hand, is rich in antioxidants and minerals, and has a high nitrate content. Consumption of dietary nitrates help blood flow, reduce blood pressure and inflammation, and can even enhance athletic performance.
- 3 medium free-range eggs
- 50g coconut oil
- 100g Greek yogurt
- 70g ground almonds
- 30g coconut flour
- 15g whey protein powder (I used white chocolate flavour)
- 10g dutch cocoa (I used Green & Black’s)
- 2 ½ TBSP beetroot powder dissolved in 100ml warm water
- Juice of one lemon
- 2 tsp vanilla extract or bean paste
- 1 ½ tsp baking powder
- ¼ tsp sea salt
- Preheat oven to 180C and prepare a cake pan (I lined a loaf tin with parchment paper)
- Add wet ingredients to food processor, followed by the dry ingredients, and blend until just combined.
- Pour into prepared pan, and bake for approximately 25 minutes, or until an inserted knife comes out clean.
Note: I made a delicious frosting from Greek yogurt, powdered erythritol (you can get it in health food shops. I highly recommend it!), vanilla bean paste, and some white chocolate flavour protein powder.