Red Velvet Cake


April 11, 2017

Adapted from a fabulous Anabel Langbein recipe. I love to slice this cake and serve with a tart fruit. YUMMY . A great recipe for that special occasion.


Red Velvet cake

3 eggs

1 cup olive oil

2 cups wholemeal flour

1/3 cup cacao or cocoa

1 cup coconut sugar or raw sugar

2 tsp Mixed Spice (can be cinnamon/ginger/cloves)

1 pinch of nutmeg

3 cups grated raw beetroot

1 tsp vanilla essense

2 tsp baking powder

2 tbsp orange juice

Lemon Cream Cheese Icing

100 g room temperature butter

150 g cream cheese

3 cups icing sugar

1 pinch of slt

zest and juice of 2 lemons



1Beat together oil and sugar together in a food processor or bowl until creamy beat in eggs

2Stir or pulse the dry ingredients into wet mixture

3Fold in vanilla, beetroot and orange juice

4Line tin with baking paper and pour in cake batter

5Place cake in a pre heated oven at 160 degrees C (fanbake) for around 50 mins. To check whether cake is baked, check with a skewer. The cake is cooked perfectly when the skewer comes out clean around the sides and slightly gooey in centre. Cover and leave to cool.

Lemon Cream Cheese Icing

1Process or mix together butter and cream cheese until creamy.

2Add icing sugar and lemon juice and zest mix / blend thoroughly

3Finally spread icing smoothly on cake when cooled

4To serve add some berries or in season fruit.

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