Valentine's day is sure around the corner. The supermarkets are filled with red roses and everywhere I see are heart-shaped something, balloons, cookies, cakes and even sandwiches. I was really not planning to make anything red and had different plans altogether. But since it didn't pan out as expected (which I hope to try again soon), I got into the ubiquitous dessert of the season - Red Velvet Cake.
When it comes to baking cake or cookies, I normally don't make a big batch unless I am having guests. It is just the three of us, so I keep it simple and small. I decided to make the cake in a mug. This recipe here makes one mug, so repeat for any number of servings you are making.
So what are your plans for the special day?
Ingredients:
Serves - 1
All purpose flour - 3 tbsp
Cocoa powder, unsweetened - 2 tbsp
Powdered sugar - 2 tbsp
Baking powder - 1/4 tsp
Salt - a pinch
Oil - 1 tbsp
Buttermilk - 1 tbsp
Beet juice - 1 tbsp (see notes below)
White chocolate chips - 1 tbsp
Method:
Sieve the dry ingredients into a bowl. In a microwave proof cup, mix the buttermilk, beet juice and oil. Add the sieved dry ingredients and mix well to a thick paste. Sprinkle the chocolate chips and mix a little. Microwave for 1 minute. If the batter still sticky microwave for an additional 10 seconds. Allow a minute or two of standing time. Serve warm.
Notes:
The cake should be cooked in microwave mode, not convection mode.
This recipe can be easily doubled. Mix in individual microwave oven proof mugs.
Beet juice renders just the deep red color and you wouldn't be able to taste it at all. Although if you are skeptical about beet juice, add a few drops of red coloring and add 1 more tbsp of buttermilk/water.
How to Make it Vegan:
Substitute buttermilk for any non-dairy milk for a vegan version.
When it comes to baking cake or cookies, I normally don't make a big batch unless I am having guests. It is just the three of us, so I keep it simple and small. I decided to make the cake in a mug. This recipe here makes one mug, so repeat for any number of servings you are making.
So what are your plans for the special day?
Ingredients:
Serves - 1
All purpose flour - 3 tbsp
Cocoa powder, unsweetened - 2 tbsp
Powdered sugar - 2 tbsp
Baking powder - 1/4 tsp
Salt - a pinch
Oil - 1 tbsp
Buttermilk - 1 tbsp
Beet juice - 1 tbsp (see notes below)
White chocolate chips - 1 tbsp
Sieve the dry ingredients into a bowl. In a microwave proof cup, mix the buttermilk, beet juice and oil. Add the sieved dry ingredients and mix well to a thick paste. Sprinkle the chocolate chips and mix a little. Microwave for 1 minute. If the batter still sticky microwave for an additional 10 seconds. Allow a minute or two of standing time. Serve warm.
Notes:
The cake should be cooked in microwave mode, not convection mode.
This recipe can be easily doubled. Mix in individual microwave oven proof mugs.
Beet juice renders just the deep red color and you wouldn't be able to taste it at all. Although if you are skeptical about beet juice, add a few drops of red coloring and add 1 more tbsp of buttermilk/water.
How to Make it Vegan:
Substitute buttermilk for any non-dairy milk for a vegan version.
Hi Krithi,
ReplyDeleteI too tied this velvet cake with few alterations. Check out my recipe here http://endekushini.blogspot.in/2015/02/pink-velvet-cake.html
We thoroughly enjoyed this cake. Thanks for this quick and easy recipe.
Glad you liked it Ruchi Indu.. Love your pink velvet version!
Delete