This naturally red velvet bundt cake is gets its vibrant red hue from a beet puree, not food coloring. But don't worry about tasting beets in this cake — all you'll taste is a decadently sweet cake ...

Preheat the oven to 180C/160 C fan/gas 4, and butter a 20cm cake tin with a removeable base, at least 5cm deep (8in x 2in). Roughly chop the beetroot and place in a blender or processor. Blend the ...

If you've got a sweet tooth, you'll love making this delicious chocolate cake as an occasional treat. Its key ingredients of dark chocolate and beetroot are bursting with antioxidants which help ...

Preheat the oven to 180°C. Line a loaf tin with a butter paper or baking parchment. In a bowl, whisk together the eggs, oil and sugar until smooth. Sift in the flour and baking powder, add a pinch of ...

Ingredients: 300g cooked, unseasoned beetroot (peeled and puréed), 4 large free-range eggs , 4 tbsp honey, 1 tsp vanilla extract, 1 tbsp raw cocoa powder, plus extra for dusting , 1 tsp gluten-free ...

Old Fashioned Red Velvet Cake recipe is moist and fluffy. It's frosted with classic Ermine frosting and gets its red color from beets which is how this classic cake was originally made.

Whisk the sugar into the melted chocolate and butter mixture. Remove the top bowl of the double boiler and set it onto the kitchen counter. Whisk in the beaten egg yolks, vanilla, salt, baking powder, ...