Red Velvet Gone Clean, my Flour Less Version of one of my Most Popular Cakes Back in the Day!

by Natalie Ruggeri November 20, 2016 2 min read 0 Comments

Red Velvet Gone Clean, my Flour Less Version of one of my Most Popular Cakes Back in the Day!

Red Velvet cake was by far one of my most popular cakes I used to create along side my butterscotch choc cake when I was the 'Naughty Cake Maker' These days I wear a halo bahahaha, well not quite but My creating sure doe, however old habits can die hard, I was in the mood for a spot of baking and I had one thing on my mind, RED VELVET :) Sooooooo with the help of one surprising ingredient, beetroot, yep you read right! I've created a rich flourless version which I was pretty impressed with, then add a nice helping of maple ricotta and you've got Nat's clean version of an oldie :) I love beetroot, you will see me use them a bit in my creations for a few reason, I have a bit of a sweet tooth (If you couldn't tell ;) ), they are also filled with magic your body loves like fibre for healthy bowel function, immune boosting vitamin C, minerals like folate, vitamin B, potassium and manganese, they are jam packed with antioxidants and they help to relive fatigue so great for all you busy bodies out there!! So don't be shy, give it a try trust me this cake is super yummy :) Enjoy xx

Ingredients

1 cup of almond meal

200g of high quality dark chocolate (70% cacao or more)

2 large beetroots very finely grated (This is a job for a food processor, the finer the better for this recipe)

7 eggs separated

3/4 ricotta cheese (Full fat)

1/2 cup maple syrup

1 tsp vanilla bean paste

Ingredients For maple ricotta icing

3/4 cup of ricotta cheese

1 tsp vanilla bean paste

1/2 tsp cinnamon powder

3 tbls maple syrup

Directions

To make the ricotta icing place all ingredients into a bowl, mix really well until everything is well combined, smooth and spreadable, place it into the fridge until cake is baked and cooled

Pre heat oven to 180degrees, line a 20cm round cake tin with baking paper, melt the chocolate in a double boiler until runny set aside to cool, separate the eggs keeping the whites to the side for the minute beat the yolks with half of the maple syrup, add the cooled melted chocolate, beetroot, ricotta, almond meal and vanilla bean paste and mix well, beat the egg whites until foamy add the remaining maple syrup and fold gently into the beetroot mixture, pour the mixture into the cake tin and bake for an hour or until an inserted skewer comes out clean, let the cake cool completely then cut in half or in thirds, divide the icing mixture into even amount and spread the icing on thick! Nice little variation of a once Naughty creation, enjoy xx



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