Red Velvet Cake with Cream Cheese Frosting

Ingredients(for 1 generous slice (approx. 1/4 of a 7-inch cake))

• 1 cup Whole wheat flour (atta)
• 1/4 cup Beetroot puree (for natural red color)
• 2 tablespoons Cocoa powder (unsweetened)
• 1 teaspoon Baking powder
• 1/2 teaspoon Baking soda
• 1/2 cup Jaggery powder (gur, or coconut sugar for lower GI)
• 1/4 cup Neutral oil (like rice bran or sunflower)
• 1/2 cup Low-fat curd (dahi, for moisture and mild tang)
• 1 teaspoon Vinegar (apple cider or white)
• 1 teaspoon Vanilla extract
• 1/4 cup Cream cheese (reduced fat)
• 2 tablespoons Hung curd (for frosting, adds protein)
• 2 tablespoons Powdered sugar (for frosting)

Instructions

1. 1

   Preheat your oven to 180°C (350°F). Line a 7-inch cake tin with parchment paper or lightly grease with oil.

   5 minutes

   Preheating ensures even baking and a soft crumb.

2. 2

   In a large bowl, sift together whole wheat flour (atta), cocoa powder, baking powder, and baking soda.

   3 minutes

   Sifting helps achieve a light, airy texture in the cake.

3. 3

   In another bowl, whisk beetroot puree, jaggery powder, neutral oil, low-fat curd (dahi), vinegar, and vanilla extract until well combined and smooth.

   4 minutes

   Beetroot puree gives natural color and extra nutrition.

4. 4

   Gradually fold the dry ingredients into the wet mixture. Mix gently until just combined, avoiding overmixing.

   3 minutes

   Overmixing can make the cake dense; gentle mixing keeps it soft.