Red Velvet Cake with No Food Coloring
 
 
This recipe makes a dense red velvet cake, colored by beets and without any food coloring or dye.
Author:
Recipe type: Dessert
Cuisine: American
Ingredients
  • 2 large beets (enough for 1 cup puree)
  • ¼ cup freshly squeezed lemon juice
  • 1 tablespoon apple cider vinegar
  • 2 sticks (16 tablespoons) unsalted butter, room temperature
  • 1 8 ounce package of cream cheese or 1 cup of buttermilk
  • 1 cup sugar
  • 6 eggs, room temperature
  • 1½ teaspoons pure vanilla extract
  • 2 cups unbleached all-purpose flour
  • 1½ teaspoons baking powder
  • 1½ teaspoons kosher salt
  • 2 tablespoons natural raw cocoa powder
  • 2 recipes cream cheese frosting
Instructions
  1. This recipe is adapted slightly from a post from sophistimom. I did not change her method, so follow the link for the instructions. Here are my notes, however:
  2. Starting with raw beets seems more labor intensive, but my past results using packaged, pre-cooked and peeled beets did not work as well.
  3. My Vitamix did not process the beets well, as it wasn't full enough or liquid enough. My old Kitchen Aid food processor worked great, and I wish I would have started with it from the beginning.
  4. I found it too dense and heavy with the cream cheese. I suggest buttermilk, which I will use next time.
  5. I used 4 eggs as called for in the original recipe. Next time I will increase it to 6. My mom suggested separating the eggs, beating them separately to give it more leavening from the egg whites, and then folding them in.
  6. For the frosting, I made a double batch of my Cinnamon Cream Cheese Frosting, omitting the cinnamon and pumpkin.
Recipe by Baby Bird's Farm and Cocina at http://babybirdsfarm.com/red-velvet-cake-no-food-coloring/