Description
Indulgent red velvet cake brings classic Southern charm to modern dessert tables with rich cocoa and subtle beetroot sweetness. Creamy cream cheese frosting and wholesome ingredients make this guilt-free treat a delightful sensation you’ll savor with each delectable bite.
Ingredients
Scale
Main Ingredients:
- 2 cups (480 ml) whole wheat flour
- 1/4 cup (25 g) unsweetened cocoa powder
- 1 cup (240 ml) unsweetened applesauce
- 2 large eggs
- 3/4 cup (180 ml) maple syrup or honey
Liquid and Dairy Ingredients:
- 1/2 cup (120 ml) Greek yogurt
- 1/2 cup (120 ml) buttermilk
- 1 teaspoon vanilla extract
- 1 tablespoon apple cider vinegar
Leavening and Seasoning Ingredients:
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons natural red food coloring (beet juice or pomegranate juice)
Instructions
- Heat the oven to 175C (350F) and prepare an 8-inch round cake pan by lightly greasing and lining with parchment paper.
- Create a dry mixture by thoroughly whisking whole wheat flour, cocoa powder, baking soda, and salt in a medium bowl until completely combined.
- In a separate large mixing bowl, blend applesauce, maple syrup, eggs, and vanilla extract until the mixture appears smooth and uniform.
- Incorporate Greek yogurt and buttermilk into the wet ingredients, stirring gently to maintain a consistent texture.
- Slowly fold the dry ingredient mixture into the wet ingredients, using a gentle stirring motion to prevent overmixing.
- Add apple cider vinegar and natural red food coloring, mixing carefully to ensure even color distribution throughout the batter.
- Transfer the batter into the prepared cake pan, using a spatula to spread it evenly and create a level surface.
- Place the pan in the preheated oven and bake for 25-30 minutes, checking doneness by inserting a toothpick into the center – it should come out clean.
- Remove from oven and allow the cake to rest in the pan for 10 minutes, then carefully transfer to a wire cooling rack.
- Once completely cooled, optionally top with a light cream cheese frosting or Greek yogurt topping for added flavor and moisture.
Notes
- Replace natural food coloring with beetroot powder for a vibrant red hue and added nutrition boost.
- Use gluten-free flour blend to make the cake suitable for those with wheat sensitivities.
- Swap eggs with flax eggs to create a vegan-friendly version of this classic dessert.
- Reduce maple syrup amount for a lower sugar content while maintaining moisture and sweetness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 210 kcal
- Sugar: 14 g
- Sodium: 180 mg
- Fat: 5 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 5 g
- Protein: 7 g
- Cholesterol: 40 mg