Red velvet Cake :

Hey, this is Anushree here and this is my first guest post on my mom’s blog! I have been home from college for a few days now and thought I’d make something special as Christmas is coming up and my sister is coming back from college in 2 days! So, I decided to make a Red velvet cake.

Yes! You heard it right. It is not deep red in colour but filled with healthy ingredients. It is No Artificial colour and No All-purpose flour recipe. And to pull this off, I obviously needed some assistance from an expert in healthy cooking, who happens to be my mom, so that worked out great for me!

In olden days, Red velvet cake was made with All-purpose flour and Beets. Here I have used Mixed healthy flour ( Amaranth , Red rice and Almond flour) with beetroot. So, it is not a white cake with red dye.

While frosting, instead of new age cream cheese, I have opted for an original Ermine icing , which is also known as boiled milk frosting. Here, instead of All-purpose flour I have used mixture of  Almond flour and Arrowroot powder with milk to attain a creamy and flowy texture.

Here is my recipe- Fits for 9” spring foam pan.


For the Cake:

Beetroot – 1 (small,  to get 3 tablespoons of puree)

Amaranth flour – 1cup

Brown rice flour – 1cup

Almond flour – ½ cup

Cocoa powder – 1 tablespoon

Cooking soda – 1 tsp

Salt – ¼ tsp

Eggs – 2

Brown Sugar – 1 ½ cup

Butter – 200 grams

Vanilla – 1 tsp

Buttermilk – 1 ¼ cup

For the Frosting:

Milk – 1 cup

Almond flour – 5 tablespoons

Arrowroot powder – 1 tablespoon

Butter – 50 grams

Sugar – ½ cup

Vanilla – 1 tsp

Desiccated coconut – as needed

Slivered Almonds – As needed


To Bake the cake:

-Pre heat oven for 180° C . Line the baking tray and keep it ready.

-Cook Beetroot in a pressure pan for 2 to 3 whistles, peel the skin and grate.

-Measure every ingredient and keep it ready. Melt butter and keep aside.

-Take a mixer jar, make a paste of grated beet with ¼ cup of buttermilk ,which we have kept for the batter preparation.

-Take one glass bowl, beat eggs, then sugar, melted butter ,pureed beetroot, vanilla and lastly one cup of buttermilk.

-Beat everything until it is well mixed and keep aside.

-Now take one more bowl, put all the dry ingredients, all the three flours, cocoa powder, salt and cooking soda. Sieve couple of times or dry whisk and keep it ready.

–Pour the previously prepared wet mixture to dry ingredients and fold the batter by using any spatula.

-Pour the batter in lined baking tray and keep this for baking for 40 -50  minutes or until done.

-Before removing, check with a knife by inserting, in the baked cake. It should come out clean.

-Cool the cake completely before doing the frosting part.

Method for Frosting:

-Take milk ,Almond flour and Arrowroot powder in a saucepan. Boil the mixture until it is cooks and becomes creamy.

-Switch off the flame, add in butter ,sugar and Vanilla, mix well. Cool the mixture and keep it in the fridge to cool further making it more solid. ( I have not kept in the fridge)

-Now, slice the cake, make a 2-equal slice, Apply the frosting on first layer and cover it with the second slice.

-Now pour frosting on the top, as well as apply at the sides as well. Take desiccated coconut and dust at the top as well as at the sides.

-Decorate the cake with slivered almonds and serve and enjoy with the family <3


For Egg less version, please use any egg replacer or 

Flax gel:The basic ratio is 2 ½ tsp of flax seed powder and three tablespoons of  hot water  and then you simply whisk in the mixture until it becomes gelatinous  to replace one egg.

Cranberry and White chocolate cookies:

It is an easy, eggless, one bowl recipe. No baking powder or soda in it. To increase the protein quotient, I have added little moong ( green gram dal) flour as well. These white chocolate cranberry soft, chewy , flavourful cookies are so simple and so addictive! 😀

Cranberries and white chocolate make the best Christmas coloured cookie. You can see one more green gram flour/ gluten free cookie over here .


All-purpose flour – 3/4cup

Green gram/ Moong dal flour – ¼ cup

Butter – 100 grams

Sugar – ½ cup (powdered)

Dried cranberry – ¼ cup

White chocolate chips – ¼ cup


-Mix All purpose flour and moong dal flour and keep it ready.

-Beat butter and sugar until fluffy and soft, either by using hand or food processor.

-Now add flour and mix until u gets uniform mass. Add in white chocolate chips and dried cranberries and make a dough.

-Now take one cling film sheet and keep this dough over it, on a flat surface and make squarish or round log, maintain uniform shape and cover with wrapping. Keep it under refrigeration for an hour.

-Now take your baking tray and line with a butter paper.

-After one hour, remove this dough from the fridge and unwrap the Clingfilm cover, make slices of ½” thickness and arrange these pieces in a lined baking tray.

-Bake in a pre-heated oven at 170°C for 14 to 18 minutes.

-Cool this on a wire rack and store this in an airtight container.

-My family just loved it and hope you also like it as much as we did.