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Remember my post on Red Velvet Cake and how I said I was experimenting to make my natural red velvet cake taste less like beets? Well, I’ve done it… I guess you could say I had a bakethrough. I’m going to give a warning in advance that this cake does not taste exactly like a typical RVC, but it is still delightful. Plus, my version contains nutrients and antioxidants that are thought to help prevent diseases such as cancer. Can your typical RVC do that? (Ok I’m not suggesting you eat huge amounts of this cake to get your antioxidants because I’m pretty sure the sugar and butter counteract any health benefits this cake may have… but still.)
This cake ended up being a science experiment. I wanted to make a red velvet cake without any red food coloring. Though I can handle a little food coloring here and there, the idea of putting in such large amounts into a homemade cake . . . well, I just couldn’t do it. I mean, why would I want to eat a cake that is red for no reason, other than the fact that someone calls it red? In my research, and the research of my sister (who actually inspired my making this cake after she had made an attempt at something similar), we discovered a number of people in the blogosphere that get quite uppity about what a red velvet cake is and isn’t. I won’t get into that.
Cake. Chocolate cake! Chocolate cake made without flour, sugar, or dairy .
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