Naturally Red Velvet Cake - biscuits and such
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Naturally Red Velvet Cake


First and foremost, thank you. Thank you for your comments, your emails, your sweet words, and your love. I’m really glad to be out in the open with both the celiacs and the pregnancy, and it means so much to me that I’ve been able to share this whole journey. I also really appreciate the enthusiasm you guys have shown this past week for what me having celiacs means for this space, so that’s a conversation that we can start having now! And that will probably never end! Because my relationship with food is ever evolving, and as long as you guys are along for the ride, I’m happy to share.


red velvet 3


So I should probably preface this all by saying that this is not a gluten free cake. I haven’t tried to make a gluten free cake yet, but I’ve had some success with biscuits, rolls, and even cinnamon rolls (yup, these were gluten free), so I’ll keep you posted on my experiments. This red velvet cake is, however, made with beets! And, even better, it doesn’t taste like beets! It just tastes like super delicious, incredibly moist cake covered in whipped cream. Which is frankly a cake even I can get behind.


red velvet 1


Naturally Red Velvet Cake

this recipe is my creation and originally appeared in Our State



2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 tablespoon cocoa powder
1 3/4 cups sugar
1 teaspoon salt
1 1/2 cups safflower oil
4 small-medium size beets, raw
1 cup buttermilk, room temperature
2 large eggs, room temperature
1 teaspoon vanilla extract
Juice of 1 lemon



2 cups heavy cream
1/2 cup sugar
1 tablespoon vanilla extract


Peel and chop beets. In a food processor or blender, combine beets and oil. Blend until completely smooth.


Sift together dry ingredients.  In a stand mixer or large bowl, mix together wet ingredients, including blended beets and oil. Beat until combined with paddle attachment. Slowly add dry ingredients to wet ingredients.


Preheat oven to 350º.  Oil and lightly flour three 9-1/2-inch round cake pans. Pour cake batter evenly between three cake pans. Bake for 30 minutes or until cooked all the way through, rotating halfway. Transfer to racks and let cool completely.


To make the frosting, combine all ingredients in a stand mixer. Beat until stiff.


Place the first layer on the cake stand or plate, topside down. Spread a good layer of icing on top. Add the second layer of cake, also topside down. Spread more icing. Finish with the third layer, topside up. Ice the top. Serve immediately.


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  • Tina

    03.02.2016 at 00:07 Reply

    That looks delicious. Tell me though, would it ruin the taste if I replace the heavy cream with Mascarpone?

  • Liz @ I Heart Vegetables

    03.02.2016 at 04:54 Reply

    What a gorgeous dessert! So perfect for Valentine’s Day :)

  • Faith (An Edible Mosaic)

    03.02.2016 at 05:38 Reply

    Welcome to the world of gluten-free baking! I’m not completely gluten-free, but I do try to limit my gluten intake so I do a lot of baking with various paleo flours…but my hubby isn’t gluten-free so I still share non-gluten-free treats on my blog too. Somehow, it just works, lol. This cake would be a hit over here – we love red velvet! And huge congrats on your little one on the way!

  • Jill Silverman Hough

    03.02.2016 at 06:11 Reply

    LOVE the idea of the cake being naturally red using beets! I’ve heard of them in a chocolate cake before, and their earthy flavor actually enhances the depth of the chocolate flavor. This recipe only has a touch of chocolate, though–do you taste the beets?

    • Elena Rosemond-Hoerr

      11.02.2016 at 11:17 Reply

      No, not at all. And I’m pretty sensitive to beet flavor. I was really worried it would be beety!

  • heather @french press

    03.02.2016 at 06:46 Reply

    I have been wanting to try red velvet with beets, but was worried the flavor of the beet would come through, but this sounds and looks SO delicious, I may have to give it a try

  • Citra Kale @Citra's Home Diary

    03.02.2016 at 08:13 Reply

    Been looking for red velvety cake with natural dye…. thx for sharing the recipe.

  • Laura Kumin

    03.02.2016 at 11:01 Reply

    I love this as a Valentine’s Day dessert. Beautifully and naturally colored:) I’ve heard of using beets in chocolate recipes, but never tried it. Must now that I’ve seen how beautifully it turns out.

  • Julia

    03.02.2016 at 17:12 Reply

    This is perfect for Valentine’s Day! I really like that it is naturally colored!

  • Healing Tomato

    03.02.2016 at 18:42 Reply

    I am a sucker for red-velvet cake. If this cake was in front of me, it wouldn’t be long before I consumed it whole. I love your recipe very much

  • Emily

    04.02.2016 at 03:47 Reply

    I like your recipe! Can I add some fruits to the cake?

  • Summer

    04.02.2016 at 05:22 Reply

    This looks so yummy and pretty ♥

  • Heather Bixler

    18.02.2016 at 16:15 Reply

    I never comment on blogs but I did want to chime in and say SOLIDARITY. I was just diagnosed with celiac myself, which seems to have been an acute onset, perhaps sparked by recent childbirth 6 months ago (I also recently developed vitiligo around my eyes and a thyroid nodule/thyroid antibodies, so some other autoimmune stuff going on). I started feeling terrible back in December after taking a round of antibiotics for a sinus infection and it didn’t let up for a month and a half. My blood was tested and I was positive for celiac antibodies. I felt better two days after going gluten free. I have followed your blog for some time and really enjoy your recipes and your perspective. I’m in ALamance County, North Carolina, a transplant from the DC area, and have really enjoyed diving elbow deep into Southern food. I have recently mastered biscuits and pie dough, so needless to say, the Celiac diagnosis was fairly crushing. I tried, perhaps a bit too hastily, to make some biscuits and they were just terrible (made with Bob’s Red Mill all purpose, so very bean-y flavored). It was my first big baking disappointment. I’m sure there will be many to come. But I will be staying tuned to see what awesome recipes you come up with. And congratulations on your pregnancy!

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