My organic farm box gets delivered each week to my front door. For the last three weeks I have been getting beets each time. I have used them in salads, roasted them, juiced them and have yet to make a dessert with them. Here are two delicious dessert recipes using beet juice, Red Velvet Cake and, coming up next….. Red Velvet Whoopie Pies.
Gluten-free Red Velvet Cake
¼ cup cocoa powder
1 ounce red beet juice*
1 cup vegetable oil or half vegetable oil, half coconut oil (melted)
1 cup granulated sugar
¾ cup light brown sugar
3 eggs or equivalent egg replacer
1 cup buttermilk or milk substitute such as almond milk or rice milk, with 1 teaspoon white vinegar
1 teaspoon salt
2 teaspoon vanilla extract
2 ½ cups gluten-free All Purpose Baking Mix from The Pure Pantry
Preheat oven to 350 degree. Grease and flour two 9 inch round pans.
Mix together the cocoa and beet juice. Set aside.
In a large bowl, cream together the oil, sugar and eggs until light and fluffy. Stir in the cocoa mixture. Beat in the buttermilk, salt, vanilla. Add All Purpose Baking Mix, mixing just until incorporated. Scrap down the bowl and mix on medium for 3 minutes.
Pour batter into prepared pans. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool 10 minutes before removing from pans and then cool completely before frosting and assembling. Refrigerate until ready to serve. The best frosting with this recipe is Heavenly Cream Cheese frosting, recipe here.
*I have a fruit/vegetable juicer and push 2 red beets through it to get 1 ounce or more of beet juice.