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Dye Free Mini Red Velvet Cake Recipe

Author Larisha Campbell

Ingredients

For the Cake

  • 1 1/4 cup Flour
  • 1 tsp cream of tartar
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 3 tbsp 100% Cacao Cannot be sweetened or special dark
  • 2 eggs
  • 3/4 cup sugar divided
  • 1 tsp vanilla
  • 1/4 cup milk
  • 1/4 plain greek yogurt
  • 2 tbsp Apple Cider Vinegar
  • 1/4 cup oil
  • 1 tbsp lemon juice
  • 3/4 cup beet puree recipe below
  • 6 strawberries pureed

For the Frosting

Instructions

For the Cake

  1. Preheat oven to 375 degrees F. Grease 15x10 sheet pan very well with butter.
  2. In one bowl, combine flour, baking powder, salt, cacao, and cream of tartar. Set aside.
  3. In a large bowl, beat eggs, sugar, vanilla, milk, yogurt, vinegar, oil, and lemon juice together.
  4. Fold in the beet and strawberry purees.
  5. Evenly spread onto greased sheet pan. Bake for 10-12 minutes.
  6. Cool for 5 minutes.
  7. Using a 2 inch biscuit cutter, cut out circles of cake.

For the Frosting

  1. Combine all ingredients except homemade whipped topping until very well combined. Fold in whipped topping. Spread a small on top of a cake circle and place another cake circle on top. Repeat until you have the desired amount of layers. Then frosting the top and edges if desired.

How to Make Beet Puree

  1. Preheat over to 425 degrees.
  2. Wash off beets, remove stems and placed them on a sheet of foil with edges folded up. Lightly sprinkle with salt.
  3. Roast in oven for 30-45 minutes or until a fork easily pierces through the beet.
  4. Remove beets and let cool long enough until you can handle them. Peel the skin off.
  5. Place in a high powered blender until pureed. (May need to add 1/2 to 2 tbsp of water to get consistent depending on your blender)