Healthy Pumpkin Orange Velvet Cake with Chocolate Frosting
I really don’t want to disclose the length of time I’ve spent trying to perfect a healthy Red Velvet Cake recipe, so let’s just leave it at… okay, okay… it’s been a year and a half.
Now that’s off my chest I can get on with the post. So, my first trial went surprisingly well (surprise surprise!). I based the recipe off my Citrus Pound Cake recipe, since that is the recipe most requested by friends and family. However, the red velvet cake didn’t have much flavor (it needed more cocoa and I accidentally left out the vanilla), wasn’t bright red, and the frosting was terr-i-ble.
The second trial was horrendously embarrassing, and I don’t really want to talk about the third trial either. However, I should mention that trial #3 was gluten-/dairy-/soy-free due to my allergies. I tried out a new type of natural food coloring but it ended up turning the cake a faded burgundy color… gross. The fourth trial was close to perfection, however I ran out of food coloring after 1.5 tablespoons. Seriously. Why must everything go wrong? Why is the universe preventing me from perfecting this darn Red Velvet Cake recipe? Ugh.
That’s when I peered out the window and looked at the trees. The leaves were green, yellow, orange, red… it was beautiful. I glanced down at my Red Velvet recipe and realized I should simply modify it to suit the season. Instead of applesauce, I used pumpkin… instead of red food coloring, I used orange… and then I tossed in some apple pie spice. The batter was vibrant and beautiful, like those orange leaves scattered around the yard.
This cake was delicious! While I would have preferred an extra hint of cinnamon (say, 1/2 teaspoon?), my taste-testers adored the cake as is. It was dense and a tad bit fudgy in the center, kind of like chocolate cake. It tasted like it was full of butter, egg yolks and unhealthy stuff when it was comprised of whole grains and natural sweeteners. The frosting is light and fluffy, which contrasts the cake in the most perfect way, making the cake satisfying with every guilt-free bite!
I sliced the cake into 10 slices, but I would recommend slicing it into 12 or even 16. Because this cake is high in fiber and protein, it is incredibly filling. You see that giant slice of cake below? I would say that has the same fullness factor as two giant bowls of oatmeal!
Oh, and don’t worry, I’ll perfect that Red Velvet soon enough
EDIT: I perfected the Red Velvet!