No Dye Red Velvet Cake
Try this No Dye Red Velvet Cake recipe, or contribute your own.
Try this No Dye Red Velvet Cake recipe, or contribute your own.
- for the cake:
- salt pinch
- vanilla extract 2 teaspoons (10ml)
- all purpose flour 3 1/2 cups (437g)
- beet root powder 9 tablespoons (72g)
- baking powder 1 tablespoon (10g)
- salt 1 teaspoon (6g)
- cocoa powder * natural not dutched process 4 table
- egg replacer *i am using the plant based egg by fr
- granulated sugar 2 cups (400g)
- vegetable oil 3/4 cup (177ml)
- plant milk * i am using soy milk 2 cups (473ml)
- for the ermine buttercream:
- granulated sugar 2 cups (400g)
- all purpose flour 3/4cup + 2 tbs (110g)
- plant milk *i have used both soy & almond with goo
- vegan butter 4 sticks (454g)
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- For the cake batter, combine the sugar, salt, vanilla extract, oil and milk in a large mixing bowl and whisk smooth.
- Sift the flour, beet root powder, cocoa powder, baking powder and the egg replacer together then add it to the liquids in the mixing bowl.
- Whisk smooth then divide the batter evenly between your greased & parchment lined cake pans.
- Bake immediately in a preheated 350°F oven for approximately 35-40 minutes or when a toothpick inserted into the center comes out clean.
- Cool cakes in the pan until you can safely touch them with your fingers then flip onto a cooling rack to cool the rest of the way.
- Meanwhile to prepare your ermine buttercream, combine the flour, salt & sugar together in a medium heavy bottom sauce pot over medium - high heat.
- Whisk together and let the flour "toast" for about 2 minutes whisking to prevent burning on the bottom.
- Add the room temperature plant milk whisking constantly to smooth.
- Bring the custard to a boil whisking constantly.
- Once it starts to bubble gently, remove it from the heat add the vanilla extract and then pour into onto a large plate and cover it directly on the surface with plastic wrap or parchment paper to prevent a "skin".
- Cool in the refrigerator while you whip the vegan butter to fluffy.
- Add the cooled (be careful this is not the slightest bit hot or you will have a melted butter!) custard to the whipped buttercream 1 heaping tablespoon at a time, whipping on medium the entire time until it is all incorporated.
- Ice cake as shown in the video.
- For making the optional red velvet balls to go on top
My No-Dye Red Velvet Cake Adventure: A Baker's Tale
As a busy working mom, finding time for baking is a luxury, but a delicious one at that. Weekends often become a whirlwind of errands, kids' activities, and the ever-present mountain of laundry. But sometimes, amidst the chaos, the urge to bake overcomes me. This past weekend, it was the allure of a rich, decadent, and surprisingly easy red velvet cake that called to me. And the best part? No artificial food coloring!
I've always been a bit hesitant about using artificial food coloring in my baking. The vibrant, almost unnatural red of many store-bought red velvet cakes has always seemed…well, a bit off-putting. I'd read articles about potential health concerns, and I prefer the idea of using natural ingredients whenever possible. So, when I stumbled upon this recipe promising a gorgeous, naturally red velvet cake using beetroot powder, I knew I had to give it a try.
The recipe itself was a straightforward pleasure. It was simple enough that even on a hectic Saturday morning, I could follow the instructions without feeling overwhelmed. The process of making the cake batter was surprisingly quick and easy. I love the idea of using beetroot powder. It's such an unexpected ingredient, but it delivered a beautiful, deep crimson color to the cake without any artificial additives. The batter was smooth and velvety, exactly what you'd expect from a red velvet recipe.
Baking the cakes was a simple affair. The aroma filling my kitchen was heavenly. I carefully monitored the cakes, using a toothpick test to ensure they were perfectly baked, not too dry, not too moist. While the cakes were cooling, I moved on to the ermine buttercream frosting. This was a new technique for me, and I must admit, I was a little intimidated. But the step-by-step instructions in the recipe made it remarkably easy to follow. The result? A cloud-like, incredibly smooth and delicious buttercream that was the perfect complement to the moist, tender cake.
The final step, assembling the cake, was the most rewarding part. I carefully layered the buttercream between the two layers, creating a masterpiece of taste and texture. The vibrant red of the cake against the creamy white frosting was simply stunning. Honestly, the look of the finished cake alone was worth the effort. It was a real showstopper. And, oh, the taste! It was moist, rich, and not overly sweet. The slightly tangy flavor from the beet powder gave it a delightful complexity that traditional red velvet cakes sometimes lack. It was everything I'd hoped for, and more.
This No-Dye Red Velvet Cake is officially a new favorite in our family. It’s a perfect recipe for those days when you crave a delicious treat but don't want to compromise on quality or healthfulness. The natural ingredients give it a wholesome feel, making it a guilt-free indulgence. And the ease of preparation makes it ideal for even the busiest of weekends. So, if you're looking for a show-stopping cake that's both delicious and visually appealing, without any artificial coloring, give this recipe a try. You won't regret it.
I highly recommend making this recipe for your next gathering, special occasion, or even a simple Tuesday night treat! The beautiful color and amazing flavor will surely impress your friends and family. It's a cake that's as delightful to look at as it is to savor. The combination of the moist cake and the light, airy ermine frosting is pure bliss. Honestly, I'm already planning my next baking adventure, but this red velvet cake will surely remain a favorite for quite some time.
Beyond the baking process, this entire experience reminded me of the importance of slowing down and finding joy in the simple things. In today's fast-paced world, it's easy to get caught up in the hustle and bustle of daily life. But taking the time to bake, to create something delicious from scratch, is a rewarding way to reconnect with myself and my family. The aroma of baking fills our home with warmth and love, and the shared enjoyment of the finished product creates lasting memories. This isn't just a cake recipe; it's a recipe for slowing down, savoring the moment, and connecting with the simple joys of life.
So, go ahead and try this recipe. Indulge in the process, enjoy the result, and savor every delicious bite. Happy baking!
