Do you know the history of Red Velvet Cake? Well the truth is there are some holes in the story and no ones the entire story but here is what we do know. Around the time Devil’s Food was developed in the Victorian Era, there was another popular cake called Mahogany Cake. It had a reddish hue because the acidic batter caused a chemical reaction with the non-Dutch processed Coco used in the cake. Fast forward to World War 2 when chocolate was rationed and women started using beets in their cakes. Now if beets are added to a normal cake mix, they color will oxidize while cooking and they will look brown like chocolate. However, if the batter is acidic like in the Mahogany Cake, the red color stays. Hello Red Velvet! How it grew from housewife desperation to popularity isn’t quite clear. What we do know is that some point Adams Extract Company decided to package a cake with an entire bottle of red food coloring. At this point the original use of beets seems to have been lost to history.
However, beets are amazing in this cake. Not only do they add a beautiful color, but also they keep the cake moist. They flavor is excellent as well. Something about the earthy almost (let’s be honest) dirt like flavor of beets mixes with the chocolate and creates something new, something with depth and tang.
Red Velvet Lava Cake-Naturally Colored
* To make this cake gluten free you can replace the flour with the exact same amount of cassava flour. The flavor is exactly the same but the texture is slightly more chewy.
You could also try a gluten free 1-to-1 flour blend. I have not tested this option.
- 1 1/4 grams flour (130g) * See notes for gluten free option
- 1/2 tsp salt
- 1 tsp baking powder
- 1/2 tsp cream of tarter
- 2 tsp raw beet powder (I use freeze dried)
- 2 tbs coco powder
- 1 C Butter softened (dairy free options coconut oil or red palm oil) 225g
- 1 cup of sugar (if using coconut sugar use 1.5 It taste less sweet) 225g
- 2 eggs
- 1 C Yogurt 250g
- 1/2 C water
- 2 tbs lemon juice
- 1 TBS Vanilla Extract
- This cake makes six 4oz ramekins
- See notes for a gluten free option
- There are many acidic ingredients so that the beet maintain their vibrant color. The cake will have a unique tangy taste that marries with the chocolate.
- First, prep your ramekins by spraying them with cooking spray. I prefer Avocado Oil spray. Next prep the Instant Pot, but adding 1 Cup of water to the insert (2 C if using the 8 qt). Get the rack you pot came with and have it ready.
- Next, start on your cake batter. First mix the dry ingredients together in a separate bowl. Next mix your butter and sugar together. Once incorporated and creamy, add the eggs one at a time. After this add all the other wet ingredients together. Once wet ingredients are well mixed then add the dry ingredients to the wet and mix.
- Spoon the mixture into the ramekins till comfortable full. They will rise when baking so do not over fill. Once filled give them a good bang on the counter to get out the air bubbles.
- Take the ramekins on top of the rack. Cook for 6 mins. Once done release immediately and remove the ramekins right away. Take a paper towel and dab the top of the cakes to remove any moisture that might have gathered.
- Let them cool for 1-2 mins (no more) and then run a knife along the edge to release and turn them over on a plate to serve. You can also serve them in the ramekins. Eat immediately.
© 2021 This recipe is prepared by Bonvivantfoodandwine.com