
Whole Wheat Red Velvet Cake
0 30 mins 4 Servings
Whole Wheat Red Velvet Cake is a healthier twist on the classic dessert. It's made using whole wheat flour and natural coloring from beetroot, giving it a rich, velvety texture and a lovely red hue. This homemade delight retains the traditional flavors of a red velvet cake but with wholesome ingredients.
Nutritional info
Per Serving: 1 Slice - 50.0 gm
147 kcal
Nutritional Distribution
- Carbohydrate 21.97 gm
- Protein 0.43 gm
- Fat 5.75 gm
- Fiber 1.84 gm
Ingredients

Wheat Flour (Whole)
1/3 Cup (49.3 gm)

Beet Root
1/4 Diced Cup (38.58 gm)

Lemon Juice
1/2 Tsp (2.04 ml)

Cocoa Powder
1 Tsp (1.47 gm)

Vanilla Extract
1/4 Tsp (0.83 gm)

Baking Powder
1/4 Tsp (0.89 gm)

Baking Soda
1/8 Tsp (0.64 gm)

Brown Sugar
1/4 Cup (52.645 gm)

Salt
1/8 Tsp (0.56 gm)

Oil
1/8 Cup (22.5792 ml)

Water
As Required (30.0 ml)
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Steps
Recipes Steps
-
For Brown Sugar Water
- Step 1 In a bowl add 1/4 cup brown sugar, water as required,1/4 tsp vanilla extract, and mix till sugar melts.
-
For Cake
- Step 1 In a bowl add 1/3 cup wheat flour,1/4 tsp baking powder,1/8 tsp baking soda, 1/8 tsp salt,1 tsp cocoa powder and mix.
- Step 2 Add the brown sugar water,1/8 cup oil, beetroot juice made from juicing 1/4 cup diced beetroot, and whisk well. Then add 1/2 tsp lemon juice and mix well.
- Step 3 Place a butter paper in a mold and pour cake batter. Tap it well.
- Step 4 Give a Nestle Twist by adding almonds.
- Step 5 Bake at 180 degrees Celsius for 30 minutes and serve.
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