Healthy Red Velvet Cake?

Healthy cake recipe made with beets

Did you know that cake could be healthier?

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I thought I’d celebrate the last day of National Nutrition Month with — Dessert!

This is a super recipe modification of Red Velvet Cake made with beets for the red color. OMG!

Healthy cake recipe made with beets

You can reduce the sugar content by using a sugar/stevia blend!



  • 1 (10-ounce) beet, peeled and cut into 8 wedges
  • 3/4 cup nonfat buttermilk
  • 1 1/2 teaspoons vanilla extract
  • 8 ounces cake flour (about 2 cups)
  • 3 tablespoons unsweetened cocoa
  • 1 1/4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 1/2 cups granulated sugar
  • 1/4 cup butter, softened
  • 1/4 cup canola oil
  • 2 large eggs
  • 1 large egg white
  • Baking spray with flour


  • 4 ounces 1/3-less-fat cream cheese, softened
  • 2 tablespoons heavy whipping cream
  • 2 tablespoons 2% reduced-fat Greek yogurt
  • 1/2 teaspoon vanilla extract
  • Dash of salt
  • 1/2 cup powdered sugar
  • 2/3 cup granulated sugar
  • 4 large egg whites
  • 1/4 teaspoon cream of tartar
  • Dash of salt


1. Preheat oven to 350°.

2. To prepare cake, place beet in a small saucepan; cover with water. Bring to a boil. Cook 10 minutes or until tender. Drain and cool slightly.

3. Place beet in a food processor; process until very finely chopped. Remove 1 cup beet from processor; reserve remaining beet for another use. Combine 1 cup beet, buttermilk, and 1 1/2 teaspoons vanilla in food processor. Process until very smooth.

4. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, cocoa, baking powder, and 1/2 teaspoon salt in a bowl, stirring well with a whisk.

5. Place 1 1/2 cups granulated sugar, butter, and oil in a large bowl; beat with a mixer at medium speed until fluffy (about 5 minutes). Add eggs and 1 egg white, 1 at a time, beating until incorporated. Add flour mixture and beet mixture alternately to butter mixture, beginning and ending with flour mixture. Divide batter evenly among 3 (8-inch) round metal cake pans coated with baking spray. Bake at 350° for 23 to 24 minutes or until a wooden pick inserted in center comes out clean. Cool 15 minutes in pans on a wire rack. Remove cake from pans; cool completely on wire rack.

6. To prepare filling, place cream cheese, cream, yogurt, 1/2 teaspoon vanilla, and dash of salt in a medium bowl; beat with a mixer at high speed until smooth. Add powdered sugar; beat at low speed 1 minute or until well combined (do not overbeat).

7. To prepare meringue, combine 2/3 cup granulated sugar and remaining ingredients in the top of a double boiler. Cook over simmering water 2 to 3 minutes or until a candy thermometer registers 160°, stirring constantly with a whisk. Remove from heat. Beat egg mixture with a mixer at medium speed until soft peaks form; beat at high speed until stiff peaks form (do not overbeat).

8. Place 1 cake layer on a plate, and spread half of filling over top; top with another cake layer. Spread remaining filling over top; top with remaining cake layer. Spread meringue frosting over top and sides of cake.

Nutritional Information

Amount per serving

  • Calories: 284
  • Fat: 9.6g
  • Saturated fat: 3.7g
  • Monounsaturated fat: 3.9g
  • Polyunsaturated fat: 1.4g
  • Protein: 5g
  • Carbohydrate: 46g
  • Fiber: 1g
  • Cholesterol: 39mg
  • Iron: 1mg
  • Sodium: 199mg
  • Calcium: 55mg

FREE GUIDE-Get My Five Tips to Eating Clean – Plus 5 Recipes So You Can Start NOW!

Photo and recipe from Cooking Light.

Day 31 #NationalNutritionMonth

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