Vegan Red Velvet Bread
Discover the delightful twist on the classic Red Velvet with our Vegan Red Velvet Bread recipe. Many shy away from traditional Red Velvet recipes due to their use of artificial colors. However, this recipe offers a natural alternative that doesn't compromise on the iconic, rich color or taste. We've harnessed the power of beetroot to achieve a stunning dark red hue, reminiscent of chocolate, without a hint of beet flavor.
This bread, which can effortlessly transition into a cake, is not just a feast for the eyes but a healthy treat that even kids will love. My own child, Sofia, couldn't get enough of it!
A top tip for the best texture and flavor: allow the bread to cool completely before slicing.
Begin by boiling the beets until tender, then peel them.
Blend the beets into a smooth puree.
In a mixing bowl, whisk together the sugar and sunflower oil, then incorporate the beet puree, vanilla extract, and finely chopped dark chocolate.
In a separate bowl, combine the white flour, baking powder, baking soda, cocoa powder, and salt.
Gently mix the beet mixture with the dry ingredients until well combined, using a mixer or whisk.
Marvel at the vibrant dough you've created.
Transfer the dough into a cake tin lined with baking paper and bake in a preheated oven at 200°C (392°F) for 45 minutes.
Perform the toothpick test after baking; if it comes out clean, your bread is done.
Allow it to cool completely in the tin.
Slice and serve this wholesome Vegan Red Velvet Bread to your family and friends.
Enjoy your delicious, naturally-colored Vegan Red Velvet Bread!
