Red Velvet Cake
Global • Eggetarian
How to Make Red Velvet Cake (Traditional & Healthy Version)
Red Velvet Cake is a universally loved dessert that has found its way into Indian bakeries, celebrations, and café menus. Originally popularized in the United States, its vibrant red hue and soft, moist crumb have charmed people across the globe. In India, this cake is now a staple at birthdays, anniversaries, and festive gatherings, offering a touch of elegance and indulgence. The unique combination of cocoa, vanilla, and a hint of tang from buttermilk makes the Red Velvet Cake stand out among other cakes. For the health-conscious Indian home cook, preparing a healthier, vegetarian Red Velvet Cake at home means you can enjoy this treat without guilt. Using whole wheat flour (atta) instead of refined maida, and healthier alternatives for sugar and fat, you create a cake that's moist, mildly sweet, and subtly chocolaty. This version is perfect as a snack with tea or as a celebratory dessert, while keeping calories and nutrition in check. Baking at home also lets you control the ingredients, making it suitable for kids and adults alike. With this recipe, you can bring the joy of Red Velvet Cake to your kitchen, combining global flavors with local, wholesome ingredients.
Ingredients(for 1 medium slice (about 70g))
- 1 cup Whole wheat flour (atta)
- 1 tbsp Cocoa powder (unsweetened)
- 1/4 cup Beetroot puree (for natural red color)
- 1/2 cup Low-fat curd (dahi)
- 1/3 cup Jaggery powder (gur, or use coconut sugar)
- 2 tbsp Olive oil (or any light oil)
- 1 tsp Baking powder
- 1/2 tsp Baking soda
- 1 tsp Vanilla extract
- 1 tsp Apple cider vinegar (for acidity and fluffiness)
- 2 tbsp Low-fat cream cheese (for frosting, optional) - optional
Instructions
- 1
Preheat your oven to 180°C (350°F). Grease a small cake tin with a drop of oil and dust with atta.
5 minutes
Use parchment paper for easy removal.
- 2
In a bowl, sift whole wheat flour, cocoa powder, baking powder, and baking soda together.
3 minutes
Sifting ensures a lighter, fluffier cake.
- 3
In another bowl, whisk together beetroot puree, low-fat curd, jaggery powder, olive oil, and vanilla extract until smooth.
5 minutes
Beetroot adds natural color and moisture.
- 4
Gradually fold the dry ingredients into the wet mixture. Mix gently to avoid overworking the batter.
3 minutes
Overmixing can make the cake dense.
Why This Dish is Healthy
Unlike traditional cakes that use refined flour and sugar, this recipe incorporates whole grains and natural sweeteners, making it lower on the glycemic index and more filling. The addition of beetroot increases fiber and essential nutrients, while using olive oil reduces saturated fat. Opting for low-fat curd and cream cheese further reduces calories, supporting weight management and heart health. This makes it a smarter treat for those tracking their calories and nutrition.
This Red Velvet Cake uses whole wheat flour (atta), offering more fiber and micronutrients compared to refined flour. Beetroot puree not only gives a natural red color but also adds antioxidants and vitamins like folate and vitamin C. Jaggery powder is a healthier alternative to refined sugar, providing trace minerals. Olive oil supplies healthy fats, and low-fat curd boosts protein and probiotics. Each serving is balanced in carbs and contains less saturated fat, making it a more nutritious snack or dessert option.
Pro Tips
- 💡Tip 1: Use homemade beetroot puree for vibrant, natural color.
- 💡Tip 2: Always cool the cake completely before applying frosting.
- 💡Tip 3: Sift dry ingredients for a lighter texture.
- 💡Tip 4: Do not overmix the batter to keep the cake soft.
- 💡Tip 5: For vegan adaptation, use coconut yogurt and vegan cream cheese.
Storage & Serving
Keeps for 6-8 hours at room temperature. Refrigerate for up to 2 days. Store in an airtight container to retain moisture.
Best served: Snack or Dessert
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 380.0 kcal |
| Protein | 4.2 g |
| Carbohydrates | 48.0 g |
| Total Fat | 15.0 g |
| Fiber | 1.2 g |
| Sugars | 32.0 g |
| Iron | 1.6 mg |
| Calcium | 75.0 mg |
| Sodium | 320.0 mg |
| Potassium | 110.0 mg |
| Cholesterol | 45.0 mg |
| Vitamin A | 150.0 IU |
| Vitamin C | 0.5 mg |
| Magnesium | 18.0 mg |
| Zinc | 0.4 mg |
| Phosphorus | 70.0 mg |
| Vitamin D | 0.3 IU |
| Vitamin B1 (Thiamine) | 0.1 mg |
| Vitamin B2 (Riboflavin) | 0.1 mg |
| Vitamin B3 (Niacin) | 0.5 mg |
| Vitamin B6 | 0.0 mg |
| Vitamin B12 | 0.2 µg |
| Folate | 22.0 µg |
