Name: Red Velvet King Cake
Prep time: 15 min
Cook time: 30 min
Total time: 55 min
Yield: 10
Ingredients: ¼ cup almond milk; ¼ cup beet puree; ½ cup plain Greek yogurt; 1 cup whole wheat flour; 1 large egg; 1 tbsp unsweetened cocoa powder; 1 tsp baking powder; 2 tbsp chopped almonds; 2 tbsp honey; pinch salt

This Red Velvet King Cake features a moist, cocoa-infused cake with a healthy twist. Perfect for a festive breakfast, it’s a simple recipe that blends rich, vibrant flavors into a nutritious treat with minimal effort.

Why You’ll Love This Recipe

This cake is a nutritious, healthy breakfast idea that transforms a moist, cocoa-infused cake with a healthy twist into a delightful treat, perfect for a festive morning. Easy to bake, it’s low in added sugars and packed with wholesome ingredients. Versatile—enjoy with fruit or solo—this recipe offers a delicious and festive option.

Recipe Tips and Tricks

Mix Gently: Prevents a dense texture.
Use Natural Red: Adds color without artificial dyes.
Bake Evenly: Rotate pan halfway through.
Avoid Overmixing: Ensures a tender crumb.
Check Doneness: Insert toothpick to test.
Cool Completely: Enhances flavor and texture.
Store Properly: Keeps freshness intact.
Add Moisture: Taste and tweak milk if needed.
Use Parchment: Eases removal from pan.
Decorate Lightly: Sprinkle with minimal sugar for health.

Yield: 10 slices

Red Velvet King Cake

Moist red velvet king cake, healthy breakfast treat.

Prep Time 15 minutes

Cook Time 30 minutes

Additional Time 10 minutes

Total Time 55 minutes

Ingredients

¼ cup almond milk
¼ cup beet puree
½ cup plain Greek yogurt
1 cup whole wheat flour
1 large egg
1 tbsp unsweetened cocoa powder
1 tsp baking powder
2 tbsp chopped almonds
2 tbsp honey
pinch salt

Instructions

Preheat the Oven: Set your oven to 350°F (175°C) and line a round cake pan with parchment paper.
Mix Wet Ingredients: In a bowl, whisk together Greek yogurt, beet puree, honey, egg, and almond milk until smooth.
Combine Dry Ingredients: In another bowl, whisk whole wheat flour, baking powder, cocoa powder, and a pinch of salt.
Blend Mixtures: Gently fold the dry ingredients into the wet mixture until just combined.
Prepare the Pan: Pour the batter into the prepared cake pan and spread evenly.
Add Topping: Sprinkle chopped almonds over the top of the batter.
Bake the Cake: Place in the oven and bake for 25-30 minutes, or until a toothpick comes out clean.
Cool the Cake: Remove from the oven and let cool in the pan for 5 minutes, then transfer to a wire rack.
Slice the Cake: Once fully cooled, cut into wedges or slices.
Serve and Enjoy: Serve at room temperature, savoring this moist, healthy breakfast delight!

Notes

Mix gently for texture; use natural red for color.
Bake evenly to avoid overcooking; avoid overmixing to keep cake tender.
Store leftovers promptly to maintain freshness; reheat gently if desired.
This recipe can be adapted for vegan or gluten-free diets with appropriate swaps.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 82Total Fat 2gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 1gCholesterol 19mgSodium 85mgCarbohydrates 14gFiber 2gSugar 4gProtein 4g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

Whole Wheat Flour (1 cup): For hearty base.
Greek Yogurt (½ cup): Plain, for moisture.
Beet Puree (¼ cup): For natural red color.
Honey (2 tbsp): For natural sweetness.
Egg (1 large): For binding.
Baking Powder (1 tsp): For rise.
Cocoa Powder (1 tbsp): Unsweetened, for flavor.
Salt (pinch): Enhances flavor; adjust to taste.
Almond Milk (¼ cup): For binding.
Chopped Almonds (2 tbsp): For topping.

Variations and Substitutions

Flour Swap: Use almond flour or oat flour.
Yogurt Swap: Use coconut yogurt for vegan option.
Red Swap: Use pomegranate juice or omit.
Sweetener Swap: Replace honey with maple syrup.
Egg Swap: Use flax egg or omit.
Cocoa Swap: Add carob powder or omit.
Milk Swap: Use oat milk or water.
Nut Swap: Use walnuts or omit.

Storage Options

Refrigerator: Store in an airtight container for up to 5 days; serve at room temperature.
Freezer: Freeze in portions for up to 2 months; thaw in fridge.
Reheating: Warm in microwave for 10-15 seconds if desired.