Red velvet cake With tofu frosting – Healthy version- easy bakes

       I made this cake for our anniversary few weeks back. As I am trying to do my best to make healthy and low calorie food nowadays, I came up with the idea of baking a healthy red velvet cake for the occasion. Though let me tell you , this is not the usual or original recipe for a red velvet cake where some acidic and basic ingredients are used to get a natural red colour. I just named it that way because the cake looks red in colour.This cake is healthy and of a low calorie to some extent. I have used beet puree for natural red colour instead of artificial red colour.


Refer the notes to make some changes to this cake as required.

Also see beetroot chocolate brownies recipe here.

We loved the cake. It was delicious though a little dense as we are not using butter and just one egg.(see notes)

I have been baking a few cake recipes now, and tweaking the recipes with low fat and healthy substitutions. I am really enjoying baking such recipes. So do look forward for more such recipes in future.

Print Recipe
Red velvet cake With tofu frosting - Healthy version- easy bakes Yum
Course dessert
Prep Time 15 minutes
Cook Time 45 minutes
Servings
Ingredients
For the cake-
For the frosting-
  • 1/2 cup tofu Silken
  • 1 cup sugar / icing sugar Powdered icing
  • 1 tsp Beet puree
  • as required Sprinkles
Course dessert
Prep Time 15 minutes
Cook Time 45 minutes
Servings
Ingredients
For the cake-
For the frosting-
  • 1/2 cup tofu Silken
  • 1 cup sugar / icing sugar Powdered icing
  • 1 tsp Beet puree
  • as required Sprinkles
Instructions
  1. Preheat the oven to 180c.
  2. Grease a cake tin and flour it.
  3. Beat the egg.
  4. Add the brown sugar and mix well together .
  5. Add the Milk, oil and vanilla essense. Mix everything well.
  6. Add the beet puree.
  7. Mix well.
  8. Combine the flour,cocoa powder and baking powder in a bowl,
  9. Mix well.
  10. Add the flour mixture gradually and mix well.
  11. Pour the batter in the prepared cake tin.
  12. Bake at 180c for 30 minutes or till a skewer inserted in the center comes of clean.
  13. Frosting
  14. Blend the tofu in a blender/mixer.
  15. Combine the tofu, sugar and beet puree.
  16. I cut the cake in two halves and then applied some frosting on one portion.
  17. Then I placed the other half on the top.
  18. I applied rest of the frosting on the whole cake.
Recipe Notes

Then sprinkled some sprinkles on the top.

 The cake was  bright red in colour, but the lighting while taking the picture was improper to show that beautiful red colour.

Notes-

You can avoid the egg totally. Beet puree is sufficient for proper binding of the cake.

Just combine the wet ingredients and dry ingredients sperately in a bowl. Mix them. Pour in a tin and bake till done. But the cake will be dense only, it wont be light and spongy as we are tweaking ingredients like butter and eggs to healthy substitutes. But that should not be a issue when you are eating a healthy cake.

For the frosting , if you do not like tofu , then do a cream cheese frosting which goes well on this cake.

Use all purpose flour,maida , plain flour , self raising flour instead of cake flour. You can even try using atta/whole wheat flour.

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3 Comments

  1. Shama Nagarajan

    delicious…

     
  2. Sangeetha Priya

    too good!!!

     
  3. Hari Chandana P

    Looks gorgeous!!

     

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