Ricipe
Red Velvet Cake Recipe Without Food Coloring
- Serves: 4 People
- Prep Time: 90 min
- Cooking: 40 min
- Calories: 400 kcal
- Difficulty: medium
Savor the rich and moist Natural Red Velvet Cake, a healthier take on the classic dessert. This eye-catching cake gets its vibrant red color from beet juice—no artificial dyes required! The blend of cocoa powder, buttermilk, and vanilla extract results in a velvety texture with a touch of tangy sweetness. Perfect for a special occasion or a cozy treat, this cake offers a delightful balance of flavor and color while staying completely natural.
Ingredients
Directions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, sift together the flour, sugar, cocoa powder, baking soda, and salt.
- In another bowl, whisk together the vegetable oil, buttermilk, eggs, vanilla extract, and vinegar until well combined.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Stir in the beet juice for a natural red color.
- Divide the batter evenly between the prepared cake pans.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
