Dye-Free Red Velvet Cake Roll
Chopped cooked beets pureed into dark red deliciousness is a wonderful substitute for 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 9x13 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.
Tried this recipe?Let us know how it was!