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    Home » Recipes » Dessert

    Healthy Red Velvet Cake

    Published: Aug 4, 2021 by Caitlin Rule · This post may contain affiliate links

    Jump to Recipe·Print Recipe

    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.

    Side shots on the cake. Gold knife, white frosting and grated beetroot on sides for decoration.

    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.

    Top view and shot on the cake. White frosting and grated beetroot at top for decoration.

    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
    Red velvet cake ingredients on wooden board.

    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!

    Baked red velvet cake with white frosting being spread on top.

    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.

    Top view and shot on the cake. White frosting and grated beetroot on side for decoration.

    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.
    Side shots on the cake. Gold knife, white frosting and grated beetroot on sides for decoration.

    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.

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    Side shots on the cake. Gold knife, white frosting and grated beetroot on sides for decoration.

    Healthy Red Velvet Cake


    5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    5 from 1 review

    • Author: Caitlin Rule
    • Total Time: 45 minutes
    • Yield: 16 pieces 1x
    Print Recipe
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    Description

    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.


    Ingredients

    Scale
    • 2 cups/ 200g grated beetroot (about 2 beets)
    • 1 cup/ 250g mashed banana
    • 2 large eggs
    • 2 teaspoons vanilla extract
    • 3 tablespoons melted coconut oil
    • ⅓ cup monk fruit sweetener or coconut sugar
    • 2 tablespoons unsweetened cocoa powder
    • 2 ½ cups/ 250g oat flour
    • 2 teaspoons baking powder

    Instructions

    1. Preheat oven to 350F/ 180C and line an 8×8-inch pan with baking paper.
    2. In a large bowl, mix together the beetroot, mashed banana, eggs, oil, vanilla until well combined.
    3. Fold in the oat flour, cacao, monk fruit and baking powder. Mixing well so there are no clumps.
    4. Pour into the prepared pan and bake for 35 minutes (insert a toothpick to check its cooked through)
    5. Rest the cake on a wire rack for at least 20 minutes before icing. Slice and enjoy!

    Notes

    I topped the cake with my classic yoghurt frosting

    • Prep Time: 10 minutes
    • Cook Time: 35 minutes
    • Category: Dessert, Holidays
    • Method: Bake
    • Cuisine: American

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    Comments

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    1. Melanie says

      January 28, 2022 at 7:14 am

      Hi- could I substitute fresh beet roots with beetroot powder?

      Reply
      • Caitlin Rule says

        February 16, 2022 at 10:38 pm

        Hi Melanie, unfortunately beetroot powder will not work in this recipe. Grated beetroot really bulks this recipe up. ????

        Reply
      • Haneen Khanfar says

        November 21, 2023 at 7:34 pm

        Hi
        Should I use raw or boiled beets?
        Thank you

        Reply
        • Caitlin Rule says

          November 24, 2023 at 7:03 am

          Hi Haneen, make sure to use raw grated beetroot for this one, to cooked. Let me know how you go 🙂

          Reply
    2. Alexandra says

      April 08, 2022 at 7:14 am

      Hi. Just checking - in the ingredients cocoa powder is listed, but in the instructions it says cacao. Can I confirm which one should be used? thanks

      Reply
      • Caitlin Rule says

        April 25, 2022 at 10:23 am

        Hi Alexandra! Yes you can use either raw cacao powder or regular cocoa power- both work wonderfully ????

        Reply
    3. Beth says

      September 16, 2022 at 5:38 am

      What can I sub for coconut butter in the frosting you’ve linked to please?

      Reply
      • Caitlin Rule says

        September 29, 2022 at 6:34 am

        Hi Beth, I haven't tested any subs but I think white chocolate would work great. Please let me know how you go 🙂

        Reply
    4. Suz says

      January 26, 2024 at 7:32 am

      Great healthy alternative to red velvet cake, would recommend!






      Reply
      • Caitlin Rule says

        February 03, 2024 at 9:07 am

        Yay! So happy you loved the recipe Suz 🙂 xx

        Reply

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    About Caitlin

    Welcome! I’m Caitlin

    I'm a nutritionist, foodie, and mum, here to help you add more goodness to your everyday life! You'll find plenty of delicious, simple, and nutritious recipes to satisfy your cravings and nourish your family.

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