I had learned of this winning recipe while attending the ACS summit for Relay for Life volunteers back in 2009. It has taken me more than a year to finally try it out, so of course, I figured I would share the recipe here with all of you. I don't have pictures of the final result (of my interpretaion that is), but I will try to do a follow-up post with pictures. I am making mine for a bake sale at work ~ hope they like it!
Visit "A healthier take on cake" on the ACS website for more information.
Red Velvet Cake: Yield one 9×14″ cake, two 8″ rounds, or 24 cupcakes
2 Cups Roasted Beet Puree (Approx. 3 Large Beets)
1/2 Cup Unsweetened Applesauce
1 Cup Granulated Sugar
1/2 Cup Canola Oil
2 Each Large Eggs
2 Each Egg Whites
3 oz. Unsweetened Chocolate (Melted)
1 tsp. Instant Espresso Powder or Instant Coffee
1/2 Cup Unsweetened Cocoa Powder
3/4 Cup All-Purpose Flour
3/4 Cup Whole Wheat Flour
1/4 Cup Quinoa Flour (if you can't find, use 1 cup whole wheat flour)
1 1/2 tsp. Baking Soda
1/2 tsp. Salt
1 Cup Dried Cherries
Note: You may substitute canned beets as long as they are stored in their own juices and not seasoned. If using canned beets, add 1 ore more tablespoons of water until puree is smooth. (This was my way to go for this go around).
Roasted Beet Puree:
- Preheat oven to 375º
- Trim ends of beets and place on Parchment or foil lined baking pan.
- Drizzle with 1 tbsp. canola oil.
- Roast until fork tender (about 2 hours).
- When cool, peel then place in blender or food processor with 1-2 tbsp. water. Puree until smooth. Can be made several days in advance and stored in an airtight container in the refrigerator.
- Preheat oven to 375º.
- Spray baking pan(s) with canola oil spray and dust with flour. If making cupcakes, line tins with baking cups.
- Combine oil, eggs, egg whites, and sugar in a mixing bowl. Beat on medium speed with a paddle attachment until smooth and light colored.
- In a separate bowl, add espresso powder to melted chocolate.
- Slowly drizzle chocolate mixture into batter on low speed, and stir until combined. Once all chocolate is added, stop the machine, and scrape down the sides of the bowl.
- In another bowl, combine cocoa powder, applesauce, and beet puree, and then add to egg mixture. Mix on medium speed until incorporated.
- Scrape down the sides of the bowl and add dried cherries.
- Sift remaining dry ingredients and fold into mixture. Be careful not to over mix. **A variation that I would do for this procedure is instead of adding the cherries to the egg mixture; I would instead combine the cherries with the dry ingredients. When you add the cherries/dry ingredients to the egg mixture, the cherries will help incorporate the dry ingredients faster, and prevent lumps.
- Pour batter into pans and bake for 40-45 minutes (20-25 minutes for cupcakes), or until an inserted toothpick comes out clean.