A beautiful sweet and naturally red velvet cake without the use of any food colorant!
Have you ever baked a beetroot cake? At first I must admit it sounded kind of weird to bake a dessert involving root vegetables such as beetroot. Then I thought: well after all we are used to bake and eat carrot cakes, and carrots are sweet as well, so why not trying with beetroot then?
It’s actually quite common in Sweden to bake cakes or bread with beetroot, and I remember trying an amazing beetroot bread from my boyfriend’s colleague Åsa at a party that was organized in their office a while ago. Then I had the opportunity to taste a very good sweet beetroot cake at my friend Andreas summer house on his island (it’s a common thing to have a summer house on a little island around Stockholm).
But I really became interested in baking with beetroots myself last year during a trip with my boyfriend to Sandhamn, another island in the archipelago, quite famous. While chilling around, we were suddenly stopped by a huge storm and had to shelter inside for a while. We ended up in a bookstore, we couldn’t dream better!
While checking the cookbook section, I stumbled upon this book about Swedish recipe (I can’t remember the name, shame on me!) and found a very beautiful beetroot cake. Then it was decided straight away: I had to add this cake to my baking (and blogging) list!
Back home, I had to search for the recipe and lucky me, I found the exact same one on a Swedish recipe website. Of course I adapted the recipe a little bit and went for a vanilla frosting instead of a lemon one in the original recipe. I guess both work very well!
I love everything in this cake: the natural red velvet color first (without any food coloring!), the very moist texture and the sweetness of the cake, and also the creamy vanilla frosting that balances the all dessert. Try it yourself, you will soon be convinced by this amazing sweet treat as well!
- 2-3 large beetroots
- ¾ cup (17,5 cl) rapeseed oil
- ½ cup (80g) dark muscovado sugar
- ⅔ cup (135g) raw sugar
- 2 large eggs
- 1¼ cup (150g) cups flour
- 1 teaspoon cinnamon, ground
- 1½ teaspoons baking powder
- 1 pinch of salt
- 1 cup (225g) cream cheese, softened at room temperature
- ½ cup (120g) butter, softened at room temperature
- 1 cup (100g) icing sugar
- 1 Tablesspoon heavy cream
- 1 vanilla pod
- 1 pinch of salt
- Preheat the oven to 350°F (180°C). Peel and grate the beets finely, and squeeze them lightly.
- Whisk the oil with muscovado- and both sugar a few minutes in a bowl. Beat in eggs, one at a time.
- Mix together the dry ingredients and stir them into the weit mixture along with the beets.
- Pour the batter into a greased and floured form, about 20-30 cm, and bake in the oven for 25-30 minutes. When a stick or a toothpick comes out clean, the cake is ready. Let cool completely.
- In the meantime, prepare the vanilla frosting: using a handled or stand mixer with a paddle attachment, beat the cream cheese and butter together on medium speed until no lumps remain, about 3 full times. Add confectioner's sugar, 1 tablespoon cream, vanilla seeds and salt, with the mixer running on low. Increase to high speed and beat for 3 minutes.
- Spread the vanilla frosting over the cake and let cool completely in the refrigerator for about 3 hours.