Red velvet cake with beet juice

Red velvet cake requires a lot of red food coloring, and if that doesn't sit well with you there are natural alternatives. Pure beet juice Beet powder Pure pomegranate juice Dried hibiscus flowers steeped in hot water, strained Cranberries boiled with enough water to cover, strained

I absolutely love red velvet cake and I use this recipe each time I make it. The end product produces a rich, deep red and moist, light texture. The deep red color is achieved using a combination of cocoa rouge and beet juice – it’s how I get my requi

The red velvet cake can easily be made without the use of food coloring. The answer lies in beet juice, which was often used in the time after World War II when cocoa was scarce. However, not only does beet juice make the cake visually pop, but, despite the common misconception, it adds to the sweetness of the cake without compromising its traditional flavor. The following recipe gives instructions on beet juice-colored sponges and cream cheese frosting.

How to make your own red velvet cake from scratch without using artificial dyes!

These moist eggless red velvet cupcakes are colored naturally using beetroot. No artificial colors are used.

These moist eggless red velvet cupcakes are colored naturally using beetroot. No artificial colors are used.

This moist red velvet cake lets the natural buttermilk and cocoa ruddy color shine. No dye or food coloring in this cake.

I couldn’t help taking another bite of it, and then another.

What is Red Velvet? Join us as we journey through its origin, unveil the first velvet cake recipe ever published, and discover the secret behind its vibrant red hue.

Eggless red velvet cake is healthy & naturally red using beets! No food coloring here, this healthy red velvet cake from scratch is the best!