I always wondered what the hype was about ‘red velvet cakes’. I happened to taste a really good one sometime back. And here’s how I would describe it- A red/reddish brown, moist, soft, vanilla cake with a hint of cocoa . I have been trying to make a healthier version for quite sometime and this one is definitely close. Though the cake isn’t all ‘coloured’ , I think the pinkish red top gives it quite an edge.
Using beetroot powder doesn’t make the cake taste like beetroot like a lot of people may assume. The hint of cocoa and pure vanilla extract definitely take care of that. Let’s get started with our healthy red velvet cake then shall we?