No-Dye Red Velvet?

Baking By lrlt2000 Updated 14 Apr 2010 , 12:32am by prterrell

lrlt2000 Posted 13 Apr 2010 , 12:34pm
post #1 of 6

I tried the search mechanism, but I'm either not using it correctly, or no one has posted this (which would surprise me!)

Anyone have either a scratch or doctored mix recipe for no-dye red velvet? I did order a great version of red beet powder that came yesterday, and it looks great. I just have no clue or experience, and would love some suggestions and tips! (I also posted this in the Recipes forum).

Thank you!

5 replies
LindaF144a Posted 13 Apr 2010 , 4:00pm
post #2 of 6

I've been trying to find this also. I would love to get a recipe that works. I plan on experimenting soon.

Where did you get the dried beets? And can I ask why dried beets instead of fresh?

I also read that the red color is natural because of the combination of the chocolate, vinegar and buttermilk (one of those three combined with the other. I can't remember exactly which two right now.) Have you tried to make one without the red dye to see what color is produced? I think if you don't put the food coloring in you may have to add that much liquid (buttermilk?) to the batter. I think this depends on the recipe. I found one that takes 2 oz of food coloring. That's a 1/4 cup, so that might have to be replaced in buttermilk. But I'm not too sure because I haven't tried it myself...yet.

jennywenny Posted 13 Apr 2010 , 4:50pm
post #3 of 6

I answered on the other thread. I tried beet and it went brown with baking. The 'natural' red just isnt really red, I dont know if cocoa is produced differently these days, but it isnt really red...

lrlt2000 Posted 13 Apr 2010 , 6:26pm
post #5 of 6

foxymomma, thanks for that link--I did know from research that the traditional "red" of red velvet was red because of the chemical reaction between ingredients. I was looking for a more dyed looking red, without using dye!

As for the beet powder, I just read that it tastes less like actual beets when used in place of real beets or canned beets! I have no direct experience though.

I like this link, and I think I will try what she suggests. Thanks! Also, I have no qualms adding a little red dye. . . just not the 1/4-1/3 cup it takes to dye a boxed mix or scratch cake!!!!!

prterrell Posted 14 Apr 2010 , 12:32am
post #6 of 6

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