Serves: 12|Prep: 30 minCook: 25 min
I can’t think of a better way to celebrate Mother’s Day than with a delicious cake for morning tea or even dessert. And who doesn’t love red velvet cake? I’ve put my Wholesome spin on the traditional red velvet cake by adding nutritious beets. In fact, beet is packed with essential nutrients such as fiber, vitamin B9, potassium, iron, and vitamin C, plus adding beet will give your cake that rich red color. I’ve iced this beauty with a tasty ricotta frosting, which is high in protein and calcium so you can indulge, guilt free!