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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 12 |
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The darker, more sultry version of red velvet cake. It gets a rich flavour from real butter, buttermilk, a touch of beet juice and Kamut flour and added moisture from applesauce and brown sugar. Ingredients:
1/3 cup packed brown sugar |
2/3 cup sugar |
1/4 cup butter |
1/3 cup unsweetened applesauce |
2 eggs |
1 tbsp vanilla |
2 tbsp red food colouring |
1 tbsp pure beet juice |
2 tbsp water |
1/4 cup cocoa, sifted |
1 1/4 cups flour |
1 cup kamut flour |
1/4 tsp salt |
1 cup low-fat buttermilk |
1 1/2 tbsp apple cider vinegar |
2 tsp baking soda |
Directions:
1. Preheat oven to 350 F. Grease two round 9 cake pans.
2. Cream sugars, butter and applesauce until fluffy.
3. Add eggs and vanilla, beat well.
4. Make a paste of the food colouring, beet juice, water and cocoa powder, scrape into above mixture and beat well.
5. Whisk together flours and salt in a separate bowl.
6. Add dry ingredients alternately with the buttermilk to the creamed mixture.
7. In a small dish, mix vinegar and baking soda well (it will foam).
8. Add to the batter and fold in gently but thoroughly.
9. Bake 30 minutes, cool completely in pans before turning out.
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