Healthy Red Velvet Cake

Indulgent, sweet and healthy red velvet cake made with all gluten free and nut free ingredients. Secretly packed with fresh beetroot, bananas, oat flour and cocoa powder for a healthier spin on the classic.

I have perfect afternoon tea treat or celebration cake for you! This veggie loaded classic is one of my favourites! You can’t beat a good red velvet cake that’s rich and decedent while surprisingly healthy.

This healthy red velvet cake is *just* the recipe to top off what may be the most delicious veggie loaded sweet baked good on the blog. We have made so many different recipes using veggies and today we are whipping up the dreamiest beetroot cake.

It’s one of the richest and most moist red velvet cakes I’ve ever had (according to my boyfriend this is the BEST cake ever!) and somehow made with whole food ingredients, like oat flour, bananas, beetroot, coconut sugar, cocoa powder, and coconut oil. Oh, and you can’t even taste the veggies—I’ve fooled so many people with this one! Hehe 

What is a red velvet cake?

Typically, red velvet cake is a chocolate cake with red food colouring added, which we are substituting with fresh beets! This cake is softer in texture, with a mild chocolate flavour. It’s more like a cross between a vanilla and chocolate cake. To finish, we generously smother it in a luscious coconut cream frosting.

Ingredients you’ll need:

This healthy red velvet cake is packed with beetroot, lower in sugar than most and naturally sweetened with bananas. Here’s what you’ll need:

• Beetroot: Our secret ingredient! You will need 2 grated raw beetroots to bulk up this cake, add moisture and for that red colour. You can’t even taste it! 
• Eggs: you’ll need two eggs for this recipe. I haven’t tried flax eggs.
• Granulated sweetener: I used monk fruit sweetener to keep it lower in sugar but coconut sugar, brown sugar or granulated stevia will work too.
• Banana: to make the cake moist and adds sweetness which always us to add minimal sugar. The most spots the sweeter the cake will be!
• Unsweetened cocoa powder: for a subtle chocolate flavour
• Melted coconut oil 
• Vanilla extract
• Oat flour: You can use store bought or blend some rolled oats to make your own. Use certified gluten-free oats if needed or sub buckwheat flour to ensure gluten free.
• Baking powder

How to make this healthy red velvet cake

This gluten free red velvet cake is made with healthier ingredients and so easy to make! Everything is mixed together in one bowl, and baked in square baking pan.

To start: preheat oven to 350F/ 180C and line an 8×8-inch pan with baking paper.

Grate beetroot: firstly, grate the beetroot on a box grater. I like to wear gloves or wash my hands immediately to prevent them from staining.

Wet ingredients: In a large bowl, mix together the beetroot, mashed banana, eggs, oil, vanilla until well combined.

Dry ingredients: fold in the oat flour, cacao, monk fruit and baking powder. Mixing well so there are no clumps.

Bake: Pour into the prepared pan and bake for 35 minutes. Insert a toothpick to check it’s cooked through!

Cool: Rest the cake on a wire rack for at least 20 minutes before icing. Slice and enjoy!

Beetroot nutrition benefits

Beets are a type of root vegetable that pack in a nutritious punch. One cup of beetroot provides about 15% of your daily fibre needs, along with micronutrients like vitamin C, B6, magnesium, potassium, folate and iron.

Did you know beetroots are rich in a phytochemical called betalain. This acts as an antioxidant and gives them their vibrant red colour!

Beetroots are also known for their dietary nitrate content, which converts into nitric oxide in your body. Nitric oxide helps to dilate your blood vessels, increase blood flow, improve exercise endurance, and even to lower blood pressure.

Storing leftovers 

This gluten free red velvet cake is the perfect celebration cake and great Here’s a few storage options:

• Refrigerate: this healthy red velvet cake is best kept in the fridge for up to 5 days. Eat cold or heat a unfrosted piece up in the microwave for 10-15 seconds until just warm
• On the counter: Due to moisture from the beetroot, I don’t recommend storing this cake on the counter for more than 3 days. Keep them refrigerated for maximum freshness.
• Freeze: Use a freezer safe container or snap lock bag and store for up to 3 months in the freezer. Best frozen without frosting.

More veggie loaded cake recipes to bake:

Healthy Peanut Butter Snack Cake

Healthy Chocolate Chip Sweet Potato Bread

Gluten-Free Zucchini Banana Bread

Chocolate Beetroot Muffins (Grain Free + Paleo)

If you try this healthy red velvet cake recipe or have a question, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.

Print