Valentine Red Velvet Cake

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Chocolate Red Velvet Cake

Yield 12

Author Judy Doherty

Prep time

8 Min

Cook time

20 Min

Total time

28 Min

This delicious cake is so moist and it can be served as an elegant red velvet cake for holidays. This cake has 60% fewer calories than a regular slice of frosted red velvet cake. It uses beets instead of red food color.

Ingredients

• 3 large beets
• 4 ounces egg whites (4)
• 1- 1/3 cups granulated sugar
• 1 tsp vanilla extract
• 1/4 cup canola oil
• 3/4 cup cold water
• 1 tsp white vinegar
• 2 cups all-purpose flour or white whole wheat flour
• 1/3 cup cocoa powder for baking (Dutch process)
• 1- 1/4 tsp baking soda
• dash salt
• 1 cup strawberry all-fruit preserves
• Optional garnish: whipped cream

Instructions

1. Trim and rinse the beets. Microwave them until tender, about 20 minutes. Slip them from their peels or peel with a knife. Puree them in a food processor. When they are smooth add the eggs, sugar, and vanilla and puree smooth again.
2. Stir the beet mixture into the dry ingredients.
3. Spray 2 9-inch cake pans very well with cooking oil spray. Bake the cakes at 350 degrees for 20-25 minutes or until firm.
4. Allow to cool and sandwich and top with warmed strawberry all fruit preserves.

Nutrition Facts

Calories

249.98

Fat

5.62 g

Sat. Fat

0.62 g

Carbs

47.1 g

Fiber

5.09 g

Net carbs

42.01 g

Sugar

24.07 g

Protein

5.39 g

Sodium

108.63 mg

Cholesterol

0.38 mg

https://www.foodandhealth.com/free-recipes/valentine-red-velvet-cake

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valentine, red velvet, beets, heart healthy cake

Dessert, Cake

American

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