Red Velvet Cake with Beets & Cream Cheese Glaze

The subtle hue of our red velvet cake is our natural answer to food dye: beets!

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Nutritional Bonus: In Traditional Chinese Medicine (TCM), beets are believed to a natural liver tonic and blood purifier. The benefits of beets aren’t confined to Eastern traditions, though. Betaine, a substance found in beets, supports overall liver function and helps the liver process fats. Beets are also an excellent source of folate, or vitamin B9, a nutrient (along with betaine) that helps balance the body’s levels of homocysteine, an amino acid that, when elevated, may increase the risk of heart disease.

16 slices
Prep Time
25 min
Cook Time
60 min
85 min


  • 1⁄2 cup safflower oil plus 1 tsp for greasing pan, divided
  • 1 large beet, peeled and chopped (3 inch diameter)
  • 1⁄4 cup white vinegar
  • 2 1⁄4 cups light spelt flour
  • 1⁄4 cup unsweetened cocoa powder
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp sea salt
  • 2 large eggs
  • 1 1⁄4 cups maple flakes
  • 1 tsp pure vanilla extract
  • 3⁄4 cup whole buttermilk
  • 1⁄4 cup Balkan-style plain yogurt
  • 1⁄4 cup fresh orange juice
  • 1 tbsp apple cider vinegar
  • 1 tsp instant espresso powder


  • 2 oz cream cheese, room temperature
  • 2 tbsp organic unsalted butter, room temperature
  • 1⁄2 tsp pure vanilla extract
  • 2 tbsp pure maple syrup
  • 1 1⁄2 tbsp whole buttermilk


  1. Preheat oven to 350°F. Brush a 10-inch Bundt pan with 1 tsp oil.
  2. To a small pot, add beets and white vinegar; add enough water to just cover. Bring to a simmer on medium-high and simmer until beets are tender, about 20 minutes. Drain, reserving 1/3 cooking water. Transfer beets and reserved cooking water into a food processor and process until very smooth, about 4 to 5 minutes.
  3. In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda and salt. (TIP: Stirring with a whisk aerates the dry ingredients and breaks up any lumps. It’s a quick and easy alternative to sifting.)
  4. In a stand mixer fitted with paddle attachment, add eggs, maple flakes, remaining 1/2 cup oil and 1 tsp vanilla. Beat on high until mixture is pale yellow in color. Add beet purée, 3/4 cup buttermilk, yogurt, orange juice, cider vinegar and espresso powder and mix on low until combined, about 30 seconds. With mixer running on low, slowly add flour mixture, stopping to scrape down sides of bowl with a spatula if necessary. Increase speed to medium and beat for 2 minutes. Pour batter into prepared pan and bake until a toothpick comes out clean when inserted, about 40 to 50 minutes. Remove cake from oven and cool for 5 minutes in pan. Invert cake onto wire rack and allow to cool completely, about 45 minutes to 1 hour.
  5. Meanwhile, in a medium bowl with a hand mixer set on medium, beat cream cheese, butter and 1/2 tsp vanilla until smooth. Add maple syrup and 1 1/2 tbsp buttermilk and beat on low until combined. Mixture should be slightly runny. Spoon glaze over cooled cake and chill until ready to serve.

Nutrition Information

  • Serving Size 1 slice
  • Calories 209
  • Carbohydrate Content 24 g
  • Cholesterol Content 33 mg
  • Fat Content 11.5 g
  • Fiber Content 2 g
  • Protein Content 4 g
  • Saturated Fat Content 3 g
  • Sodium Content 310 mg
  • Sugar Content 11.5 g
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 5 g

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