New Red Velvet Cake

New Red Velvet Cake

Red Velvet Cake Recipe INGREDIENTS

Cake:

• 3 Large or 5 Small Beets (to make 2 c. puree)
• ½ c. Applesauce, Unsweetened/Natural
• 1 c. Granulated sugar
• ½ c. Canola oil
• 2 Lg Eggs
• 2 Lg Egg Whites
• 3 oz. Unsweetened Chocolate, melted
• 1 tsp. Instant Espresso Powder or Instant Coffee
• ½ c. Unsweetened Cocoa Powder
• ¾ c. All-purpose Flour
• ¾ c. Whole Wheat Flour
• ¼ c. Quinoa Flour or Purpose flour to ¾ c. Whole Wheat Flour.
• 1 ½ tsp. Baking Soda
• ½ tsp. Salt
• 1 c. Dried Cherries

Red Velvet Cake Recipe INSTRUCTIONS
For the roasted beets: Preheat oven to 375. Trim ends of beets and place on a parchment paper or foil lined baking pan. Drizzle with 1 tbsp. canola oil. Roast until fork tender (about 2 hours). Once cooled peel then place in blender or food processor with 1-2 tbsp. water. Puree beets until they reach a smooth and even consistency. Set aside. (Can be made several days ahead and stored in an airtight container in the refrigerator.)

Preheat oven to 375. Spray baking pan(s) with canola oil spray and dust with flour. Discard the excess flour (or if making cupcakes, line tins with paper wrappers).

Combine oil, eggs, egg whites and sugar in a mixing bowl. Beat on medium speed with a paddle attachment until smooth and light colored.

Add the tsp. of espresso powder to the melted chocolate and stir until combined.

Turning the speed down to low, slowly drizzle the melted chocolate into the mixture. Once the chocolate has been added, turn off the machine and scrape the sides of the bowl.

In a separate bowl, combine the cocoa powder, applesauce and beet puree. Add this mixture to the egg mixture. Place the machine on medium speed to incorporate, scrape down the sides of the bowl and then add the cherries and mix again. Remove the bowl from the mixer.

Sift the remaining dry ingredients together and then gently fold into the mixture (do not over mix or the cake will become tough and dense).

Pour batter into pan(s) and bake for 40-45 minutes (or 20-25 for cupcakes), until a toothpick inserted in center comes out clean.

Cool and remove from pan(s). If not using immediately, wrap in saran wrap and refrigerate. Cake can be made a day in advance. (The cake is rather delicate and crumbly so it is significantly easier to work with once chilled. )
red-velvet-cupcakes-with-coconut