Red Velvet Cake without Artificial Food Colouring. Perfect to Bake your Way into Someone’s Heart !
I am very happy with how this came out! 🥰
This cake uses the vibrant color of beets and is made without a drop of food dye in sight!
Perfect for health-conscious dessert lovers;
It’s a moist, flavorful treat that’s free of any beet taste
I hope you will love the recipe!
NO DYE RED VETVET CAKE
Yield: One 15 cm diameter Round Cake (15 cm Tall) ~ 3 Layers
** Make beet puree from approximately 500 grams of fresh beets
🪴CAKE
210 g Beet Puree (room temp.)
120 g Whole Milk (room temp.)
39 g Apple Cider Vinegar
300 g Cake Flour (Unbleached)
1 tbs Baking Powder (Double Act.)
21 g Raw Cacao Powder (NOT Dutch)
1/2 tsp Salt
75 g Eggs (room temp.)
300 g Caster Sugar
135 g Vegetable Oil
Baking temperature and time: Middle rack 160°C fan/ 180°C/ gas mark 4 for 30-35 Minutes
🪴ERMINE FROSTING
82 g All-Purpose Flour (Unbleached)
300 g Granulated/ Caster Sugar
360 g Whole Milk (room temp.)
340 g Unsalted Butter (room temp.)
1 ½ tsp Vanilla Extract (optional)
1/8 tsp Salt
🪴NOTES
This cake will stay fresh at room temperature for up to 2 days; unless if you are living in hot or humid conditions, I suggest that you store it in the fridge
This cake can be refrigerate for up to 1 week
Ermine frosting can be made a week in advance Store it in airtight container in the fridge; Before using, allow frosting to sit at room temperature for 30 minutes and then re-whip with hand whisk until fluffy
FULL WRITTEN RECIPE: http://bembumkitchen.home.blog/2024/1...
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Music By Epidemic Sound
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