Wednesday, 1 May 2013

Wholesome Red Velvet Cake

Wholesome Red Velvet Cake

I am guessing most kids like cakes, not necessarily ideal though. My child is no exception but I have always made him aware that cakes can be junk food and do harm over time. I do not like to keep him away from indulging but like to keep it least harmful and where possible, try to make it healthy. I have tried to include millet, wholewheat and with help from some refined flour, this cake is super moist and soft (hopefully the clicks show that). It does make quite a good snack and is quite filling. Having said all that, it is not just for the kids, it is equally enjoyable for adults as well. Here is the recipe...

¾ cup beetroot puree
¾ cup self rising flour
½ cup wholewheat flour
½ cup ragi flour
1/3 cup sunflower oil
½ up brown sugar
1 teaspoon baking powder
1 teaspoon vanilla extract
1/2 bar of dark chocolate, broken into pieces
About 4 teaspoons coco powder
1/3 cup milk
2 tablespoon yogurt

Beat together sugar, beetroot puree, oil, milk and yogurt then add vanilla extract

Sift the flours, baking powder and coco powder together and add to wet mixture

Add about 2-3 tablespoons water and make a batter, add the chocolate pieces, mix and put into well lined and greased cake tin

Bake in preheated oven at 180degC for about 20-25 minutes. Skewer inserted will come out clean.


  1. Such a beautiful and definitely a wholesome cake, wonderful job.

  2. How do you make puree of beetroot, should we boil it and then puree or just raw?
    The finished cake has not risen so much, but the cut pieces look really thick, soft and solid, is the finished cake supposed to look like that only as shown in the picture.
    Please these are just my doubts, I would be very happy if you cleared them for me.
    Also a request can you please remove the word the word verification?
    I love the look of this cake.

    1. Hello Rama, thanks for stopping by again, sorry for taking a while to reply. Yes, the cake will not rise much, just about enough to result in soft moist cake. Except for the baking powder, there isn't quite any other rising agent in the cake and also as we do not deliberately incorporate much air into the batter, it would not rise huge. I looked at your previous comment as well but could not find the word verification. where is it? thanks