Mysty PfefferDye-free red velvet cake roll may sound a little difficult, but it’s doable with beets. Avoiding harmful red dyes is always a plus when looking for optimal ways to enhance our health. Plus beets are from the garden, and we know what’s in the garden is good! Although, many people are reluctant to give beets a try, they will find they add a wonderful moistness to this cake roll.
Yes! Chopped cooked beets pureed into dark red deliciousness is a wonderful substitute for a dye free red velvet cake roll. Since it’s paired with allspice and cocoa, the spices mask any taste of beets. In fact, it’s so good, I hope we never use red dye again.
Benefits of a Dye-free Red Velvet Cake Roll
Beets are low in calories, a good source of fiber, and rich in heart healthy betaine and folate. Both of which decrease homocysteine levels in the blood and reduce inflammation. They are also a good source of potassium and magnesium, minerals necessary for vital blood pumping functions. You can read more about the benefits of beets here.
Not only will the health benefits be present, but this cake roll is also adds beautiful variation to Christmas dessert offerings. Not only do we need appealing options to choose from for our celebrations, we need ones that help us stay on track with healthier eating.
But, there’s more good news, the dye-free red velvet cake roll can also be prepared gluten free. I hope you enjoy this recipe as you prepare your home and hearts for the spirit of the season. I am comforted daily in the hopeful story of redemption and salvation offered from Christ the Messiah in the Christmas story.
Dye-Free Red Velvet Cake Roll
Ingredients
- 3 small Whole beets, washed, peeled and chopped
- 1/2 Cup Organic Sugar
- 3 Large Cage Free Eggs
- 1 scoop Pure Stevia or Monk fruit (This is less than 1/8 tsp)
- 1/2 Teaspoon Cocoa Powder
- 1/4 Teaspoon Allspice ground
- 1/4 Teaspoon Cloves ground
- 1/4 Teaspoon Cinnamon ground
- 1 Teaspoon Baking Powder
- 3/4 Cup Organic Unbleached Flour **See gluten free alternative below*
- 1/4 Cup Powdered Sugar
Instructions
- 1, Place the chopped beets in a pan with 1 1/2 cups water and bring to a boil, let simmer until tender and preheat oven to 375 degrees.2. When cool puree them well with a blender. 3. Place 1/2 cup of the beet puree into a mixing bowl, add the eggs and beat well. 4. In a separate small bowl mix the sugar and the stevia or monk fruit. Add the spices and combine with the beet mixture. 5. Add the flour and baking powder, blending well.6. Butter a 9×13 cookie sheet and cover with parchment paper, butter it also. Place prepared batter onto cookie sheet and bake 10 minutes. When done, carefully place a dish towel covered with powdered sugar onto a flat surface. Carefully turn the cake onto the towel and remove the parchment paper. Using the towel gently roll the cake into a firm roll and place in the freezer for 15 minutes. 7. While your cake is cooling. Mix 1 8oz package of room temperature cream cheese with 1/4 cup maple syrup and blend well. set aside until cake is ready. 8. When the cake is cooled, gently unroll and place cream cheese filling onto inside of cake roll. Roll into a log, and sprinkle with powdered sugar. Refrigerate until ready to serve.
- If you want to make this gluten free, just leave out the flour and mix together 1/2 cup almond flour and 1/2 cup arrowroot flour with 1 teaspoon xanthium gum.
Have a blessed Christmas!
If you’re looking for fun Christmas things to do you can follow the link to Fun Christmas Ornaments on this site. As well as inspiration for holiday peace through the story of Christ in The Way of Peace on this site.
I hope you enjoy the site, I look forward to serving you and reading your comments.
