Simply Whole Kitchen

April 13, 2012

Red Velvet: The Perfect Birthday Cake

I know, this is the second cake recipe in a row....I promise, I didn't eat them on the same day :) And this was for a very very important occasion!

This cake was made in honor of my sister's birthday! Her favorite cake is red velvet and she kindly asked me to make 'something I could eat too' which I have to admit made me really nervous.  I've never made a red velvet (even a normal one) so I really wasn't sure where to start or what was necessary for the perfect red velvet cake.  I just wanted her birthday and her cake to be perfect.  I wanted it to come out beautiful and taste delicious while also following the 'rules.'  This stressed me out a little...

Yes, I wanted to make my cake and enjoy (or have my sister enjoy) eating it too....is that too much to ask?!
I know that whole wheat and low/sugar doesn't excite everyone, like it does me, but when I do make something for someone (especially for their birthday) I wanted it to be perfect....thankfully, and with MUCH relief and excitement, I knocked this one out of the park!
So Happy Birthday little sister!  I hope you know how much I admire, respect and LOVE you!  And thank you for including my 'diet rules' in your birthday celebration...I hope you enjoyed it as much as I did!!
And if you like red velvet cake, try this one!  It was delicious!

Red Velvet Cake (100% whole wheat, low in sugar)
1 c brown rice flour
1 1/2 c whole wheat pastry flour
2 tbsp unsweetened cocoa powder
1 tsp baking powder
1 tsp salt
1/2 c coconut oil
1/2 c sugar in the raw
1/2 c agave nectar
2 eggs, at room temperature
4 tsp red food coloring
1 1/2 tsp vanilla extract
1 c buttermilk
1 tsp white vinegar
1 tsp baking soda

Preheat oven to 350 degrees. Grease two 9-inch round cake pans or one large rectangular pan.

In a small bowl, sift together the brown rice flour, whole wheat pastry flour, cocoa powder,  baking powder, and salt.

In a large bowl (or stand mixer), beat the coconut oil and sugar in the raw and agave nectar together until light and fluffy, about three minutes. Beat in eggs, one at a time, then beat in vanilla and the red food coloring, scraping down the bowl with a spatula as you go.

Add one third of the flour mixture to the wet mixture, beat well, then beat in half of the buttermilk. Beat in another third of flour mixture, then second half of buttermilk. End with the last third of the flour mixture, beat until well combined, making sure to scrape down the bowl with a spatula.

Make sure you have cake pans buttered, floured, and nearby. In a small bowl, mix vinegar and baking soda. Yes, it will fizz! Add it to the cake batter and stir well to combine. Working quickly, divide batter evenly between the cake pans and place them in a preheated 350 degree oven. Bake for 20-25 minutes. Check early, cake is done when a toothpick inserted in the center comes out clean.

Cool the cakes in their pans on a wire rack for 10 minutes. To remove the cakes from the pan, place a wire rack on top of the cake pan and invert, then gently lift the pan. Allow cakes to cool completely before frosting. Frost with whipped cream cheese icing (recipe below).

Whipped Cream Cheese Icing
1 c cold whipping cream
8 oz of cream cheese, at room temperature
2 tbsp of honey

In a bowl, whip together the honey and cream cheese. In a separate bowl (use a cold metal bowl for the best results) whip the cream into stiff peaks (takes about 3-5 minutes on high).  Fold the cream cheese into the whipped cream.  Spoon onto the cake.  Top with shaved 85% dark chocolate.

2 Comments:

Anonymous mom said...

This was the best and healthiest red velvet cake I have ever had......thanks.

April 19, 2012 at 2:59 PM  
Anonymous Top Alaska Brown Bear Hunts grizzly said...

Red velvet ANYTHING is my favorite :) Yum!

September 15, 2014 at 11:07 PM  

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