Desserts
This all-natural red velvet cake delivers deep chocolatey moisture without artificial dyes or preservatives—just pure, velvety richness from beets and cocoa. The secret lies in properly blending the wet ingredients to create that signature tender crumb, while the natural beet juice provides a subtle pink hue that fades beautifully as it bakes. I've perfected this recipe after years of testing, ensuring every layer stays moist for days without drying out.
The foundation starts with coconut oil instead of butter for a lighter texture while maintaining that classic red velvet density. We use unsweetened applesauce to replace some of the oil, keeping the cake tender without compromising structure. The cream cheese frosting—made with real cream cheese and powdered sugar—adds that signature tangy sweetness that makes this cake irresistible. What you'll end up with is a cake that's rich yet not heavy, perfectly balanced between chocolate and vanilla flavors.
Baking at 350°F for 25-35 minutes ensures a golden top with a moist interior that stays tender even after slicing. The natural ingredients don't sacrifice flavor for health—this cake tastes just as indulgent as traditional versions, but with the bonus of no artificial additives. The frosting sets beautifully at room temperature, creating clean slices that hold their shape without being overly sweet.
Perfect for birthdays, holidays, or whenever you crave a classic dessert with a modern twist. The natural beet color adds visual appeal while keeping the focus on the moist, chocolatey layers that make this cake a standout. Let's get baking—your taste buds will thank you.
Ingredients for all natural red velvet cake
Just the right ingredients for a cake that tastes indulgent yet stays naturally light and moist.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 2 ½ cups | Sifted for even texture |
| Unsweetened Cocoa Powder 🍫 | ½ cup | Natural, Dutch-processed preferred |
| Granulated Sugar 🍚 | 1 ½ cups | White or light brown |
| Coconut Oil 🫒 | 1 cup | Melted, not solid |
| Unsweetened Applesauce 🍎 | ½ cup | No sugar added |
| Raw Beets 🍠 | 1 medium | Cooked, peeled, and puréed |
| Vanilla Extract 🌿 | 2 tsp | Pure, high-quality |
| White Vinegar 💧 | 1 tbsp | For tangy balance |
| Baking Soda 🧂 | 1 tsp | Freshly measured |
| Salt 🧂 | ½ tsp | Fine sea salt |
| Large Eggs 🥚 | 2 whole | Room temperature |
| Cream Cheese 🧀 | 8 oz | Room temperature, full-fat |
| Powdered Sugar 🍚 | 3 cups | Sifted for smooth frosting |
| Butter 🧈 | ½ cup | Unsalted, softened |
The beets are the secret weapon here—look for small to medium organic beets at Whole Foods or your local farmers market. They should feel firm and heavy for their size, not shriveled. Cook them whole in boiling water for about 30 minutes until tender, then peel and purée until smooth. Costco sells pre-packaged organic beets if you're short on time, but fresh always wins. The cocoa powder matters too—Valrhona or Guittard brands are worth the splurge for that rich chocolate depth. For the coconut oil, grab the unrefined version if you can—it adds a subtle coconut flavor that complements the beets beautifully.
No beets? Red food coloring made from natural sources (like beet juice powder) works in a pinch, but the flavor won't be the same. Running low on applesauce? Unsweetened applesauce from a squeeze pouch at Trader Joe's is perfect—no waste, and it keeps for months. The cream cheese frosting is non-negotiable for that signature tang, but if you're avoiding dairy, vegan cream cheese works just as well. For the eggs, room temperature is key—they'll blend smoother and help create that signature tender crumb. And if you're worried about the vinegar making it taste sour, trust me, it balances perfectly with the sweetness.
This cake keeps beautifully—3 days at room temperature covered loosely with plastic wrap, or 5 days in the fridge once frosted. The frosting sets at room temperature in about 30 minutes, so plan ahead if you're serving it right away. For storage, I like to wrap individual slices in parchment paper and freeze them for up to 3 months. Just thaw at room temperature before serving. The frosting can be made a day ahead and stored in the fridge—just whip it back up before spreading.
Why You'll Love This Recipe
- No Mixer Needed: I swear by this recipe when I’m too tired to haul out the stand mixer. Coconut oil keeps it rich without butter, and applesauce replaces eggs—just fold everything together with a sturdy spoon. The batter’s that forgiving.
- Velvet Without Guilt: That deep cocoa flavor? Still there, but lighter thanks to the applesauce keeping it moist. The sugar caramelizes just enough to give it a subtle buttery note—no weird aftertaste, no artificial junk. It’s the kind of cake that makes you close your eyes and sigh.
- Crowd-Pleaser Any Day: Between us, this is my go-to for birthdays, potlucks, or when my kid’s soccer team needs snacks. The natural ingredients mean no one’s sniffing their plate, and the texture holds up for days. (Yes, even when my nephew “accidentally” drops half a slice.)
- Budget-Friendly Luxury: Coconut oil and applesauce stretch my grocery budget, but the result tastes like a bakery’s special. A single batch feeds six with leftovers that reheat beautifully—perfect for when I bake once and eat twice. No fancy substitutions, just smart swaps.
Step-by-step instructions for all-natural red velvet cake
Here's how to create a rich, moist red velvet cake using natural ingredients that deliver authentic flavor.
Prepare the Beet Purée for Natural Color
Start by cooking the medium raw beet until fork-tender, about 20-25 minutes in boiling water. Drain and peel it, then purée until completely smooth—this vibrant base will replace artificial coloring. I use a food processor for this step to ensure no lumps remain, which could affect the cake's texture.
Set the purée aside to cool completely before using. The beet's natural sweetness and deep red hue will give your cake its signature appearance without any artificial additives. This is the secret to achieving that classic red velvet look while keeping everything wholesome.
Mix Wet Ingredients for Perfect Texture
In a large mixing bowl, combine the 1 cup melted coconut oil, 1.5 cups granulated sugar, and 2 whole large eggs at room temperature. Whisk vigorously for 2-3 minutes until the mixture becomes pale and slightly thickened—this step incorporates air, which helps create a light, tender crumb.
Next, stir in the 0.5 cup unsweetened applesauce, 2 teaspoons vanilla extract, and 1 tablespoon white vinegar. The vinegar adds a subtle tang that balances the sweetness, while the applesauce keeps the cake moist without adding fat. Add the cooled beet purée and mix until fully combined. This wet mixture should be smooth and well-incorporated.
Combine Dry Ingredients for Even Distribution
In a separate bowl, sift together the 2.5 cups all-purpose flour, 0.5 cup unsweetened cocoa powder, 1 teaspoon baking soda, and 0.5 teaspoon salt. Sifting ensures there are no lumps in the dry ingredients, which could lead to an uneven texture in the final cake.
Gradually add the dry mixture to the wet ingredients, mixing on low speed just until combined. Avoid overmixing—you should still see small streaks of flour. The goal is to create a smooth, velvety batter that holds its shape when poured into pans. This step is crucial for achieving that signature red velvet texture.
Bake for Moist, Evenly Colored Layers
Divide the batter evenly between two 9-inch round cake pans lined with parchment paper. Bake at 350°F for 25-30 minutes, or until a toothpick inserted into the center comes out clean. The cake should be golden on top with a deep red hue throughout—no need for food coloring to achieve this stunning appearance.
Let the cakes cool in their pans for 10 minutes before transferring to a wire rack to cool completely. Patience here is key—the cakes will continue to set as they cool, preventing a gummy texture. This cooling step also ensures clean slices for assembling your cake later.
Prepare the Cream Cheese Frosting
Beat the 8 ounces cream cheese and 0.5 cup softened butter together until smooth and creamy. Gradually add the 3 cups powdered sugar, mixing on low speed until fully incorporated. The frosting should be thick but spreadable—if it's too stiff, add 1-2 teaspoons milk to achieve the perfect consistency.
Spread the frosting evenly between the cooled cake layers and cover the entire cake. For extra flair, I like to add a dusting of powdered sugar on top. This frosting is what makes red velvet cake truly special—it's rich, tangy, and perfectly balanced with the moist, chocolatey cake layers.
Pro Tips For Making All Natural Red Velvet Cake
- WHISK THE COCO Oil FIRST: I learned this the hard way—mixing coconut oil straight into dry ingredients clumps it into grainy lumps. Melt the oil first (just until liquid, not greasy), then whisk it into the wet ingredients until fully emulsified. The batter will be smoother, and the cake will have that signature tender crumb.
- SIFT THE COCOA POWDER: Unsweetened cocoa powder is finicky—it packs tightly and can create dense pockets in your cake. Sift it directly into the dry ingredients before mixing, then whisk vigorously to break up any clumps. Skipping this step makes for a cake that’s more brick than velvet.
- DON’T OVERMIX THE BATTER: The second you add the flour, stop mixing as soon as it’s just combined. Overmixing develops gluten, which turns your cake into a chewy, dense slab instead of a light, airy treat. Use a spatula to gently fold in the last bit—this recipe is forgiving, but don’t push it.
- LET THE BATTER REST: After mixing, give the batter a 10-minute break before baking. This lets the flour absorb the moisture and applesauce, preventing a gummy texture. I know, I know—you’re eager to pop it in the oven. But trust me, that pause makes the difference between a good cake and a great one.
Essential equipment for this recipe
Must-Have Mixing Tools
Start with a stand mixer (like the KitchenAid Artisan Series) for perfect creaming and smooth frosting. The paddle attachment is ideal for blending dry ingredients, while the whisk attachment ensures your frosting is fluffy and airy. If you don’t have a mixer, a hand mixer (like Cuisinart PowerStrong) works just as well for smaller batches. 💛
Precision Baking Pans
Use 9-inch round cake pans with non-stick coating (I recommend Wilton Perfect Results) to prevent sticking and ensure even baking. Grease them lightly with coconut oil and line the bottoms with parchment paper for foolproof release. Avoid dark-colored pans—they can over-bake the edges.
Beet Prep Essentials
A food processor (like the Ninja BN601) is a game-changer for puréeing cooked beets smoothly. For peeling, a Y-peeler or vegetable peeler makes quick work of the task. If you’re short on time, pre-packaged organic beets from Costco or Whole Foods save prep work without sacrificing quality.
Frosting Finishing Touches
For a professional finish, grab a bench scraper (like OXO Good Grips) to smooth frosting between layers. A piping bag with a star tip (if you’re feeling fancy) adds elegant swirls, but a spatula works perfectly for spreading. Dust with powdered sugar using a fine-mesh sieve for an even, snowy effect.
Temperature Control
An instant-read thermometer (like Thermoworks Thermapen) ensures your oven is at 350°F before baking—critical for even layers. For the frosting, a digital kitchen scale (like Escali Primo) helps measure cream cheese and powdered sugar precisely, avoiding lumps or runny frosting.
Storage Containers
Store leftovers in airtight containers (I love Rubbermaid Brilliance) to keep the cake moist for days. For freezing, quart-sized freezer bags (like Stasher bags) preserve texture better than rigid containers. Label them with the date—this cake stays fresh for up to 3 months in the freezer! ❄️
Nutrition facts
Frequently asked questions about all-natural red velvet cake
Why does this recipe use beets instead of food coloring?
The beets provide a natural pink hue that fades beautifully as the cake bakes, giving it that classic red velvet look without artificial dyes. Plus, they add subtle earthy sweetness that enhances the chocolate flavor. The natural color also means no weird aftertaste—just pure, wholesome flavor.
Can I make this cake without coconut oil?
Yes! You can substitute coconut oil with melted butter or vegetable oil in equal amounts. For a lighter texture, use half butter and half applesauce instead. The cake will still be moist, though the flavor will shift slightly depending on your substitute.
How do I prevent my cake from cracking?
Cracking usually happens from overmixing or opening the oven too soon. Mix just until combined (small flour streaks are fine) and let the cake cool in the pan for 10 minutes before transferring. Avoid peeking at it while baking—keep the oven door closed until the 25-minute mark.
Is the frosting dairy-free?
The classic recipe uses cream cheese, but you can easily make it dairy-free with vegan cream cheese (like Kite Hill) and butter substitute. For a lighter option, blend cashew cream with powdered sugar. The tangy flavor remains, though the texture will be slightly softer.
Can I bake this in a different pan size?
Yes, but adjust baking time accordingly. For an 8-inch pan, bake 20-25 minutes; for a 10-inch pan, bake 30-35 minutes. Always check with a toothpick. If using a different shape (like a bundt pan), reduce oven temp to 325°F and increase time by 10-15 minutes***.