Serves: 12|Prep: 30 minCook: 25 min
Who doesn’t love red velvet cake? I’ve put my Wholesome spin on the traditional red velvet cake by adding nutritious beetroot. In fact, beetroot is packed with essential nutrients such as fibre, vitamin B9, potassium, iron, and vitamin C, plus adding beetroot will give your cake that rich red colour. I’ve iced this beauty with a tasty ricotta frosting, which is high in protein and calcium so you can indulge, guilt free!