Sunday, April 1, 2012

gluten & sugar free cake.

I'm not sure how I did it, but without any trial or error, I invented a cake. It's a beet cake. I suppose it's a healthy version of a red velvet cake. Ideally red velvet cakes should be colored red with the use of beets rather than red food coloring. (Dye is terrible, please don't eat it).

I'm going to try this cake again soon with some frozen over ripe bananas we've been keeping. You can probably use any pureed fruit or vegetable but make sure to account for how much liquid a change in produce either adds or takes away.

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