red wine red velvet cake

No, this isn't every day food.  But it is a healthier version of special occasion food! I have reduced some of the sugar, and used beets to get the red color instead of food dye. Not to mention it contains antioxidant rich red wine and cocoa!  Make sure to eat a slice of cake, not the whole cake.

INGREDIENTS
​1 c grass fed butter or coconut oil, softened
2 1/4 c dark brown sugar
​3/4 c sugar
4 eggs ( can use flax eggs if vegan or allergic)
​3 c flour (I used gluten free)
1 1/2 c cocoa powder
1/2 tsp baking soda
​1 tsp baking powder
​3/4 tsp cinnamon
3/4 tsp salt
2 1/4 c red wine
​2 tsp vanilla
​1/4 c beet puree
2 T lemon juice

​Cream your butter and sugars. Add eggs one at a time and mix well.  Combine dry ingredients in one bowl and wet in another.  Add alternately to rest of mixture, starting and ending with the dry, scraping sides of bowl between additions. Pour into prepared 8 or 9 inch round cake pans. Bake at 350 for 25 minutes. Cool completely before frosting.

​Red Wine Frosting - Add enough red wine to powdered sugar to make a glaze to your desired thickness,  Pour over the cake.