Beetroot Red Velvet Cake with Cream Cheese Frosting

Preheat oven 180C/350F.

Butter grease and dust with flour a 25cm bundt tin.

Place the butter, cocoa and water in a small saucepan and heat gently, without boiling, stirring until melted and smooth.

Remove from heat and let cool slightly.

Beat together the eggs, buttermilk, vinegar and pureed beetroots until frothy. Beat in butter and cocoa mixture.

Sift the flour, baking soda and baking powder onto the beetroot batter, add the sugar then with a hand balloon whisk slowly stir the batter until smooth.

Pour batter into bundt tin and bake for 50-55 minutes or until a skewer stick inserted comes out clean.

Place on a wire rack to cool for 15 minutes, then turn over onto a serving plate. Once completely cooled, decorate with frosting.

Store cake in an airtight container on the counter for 1-2 days, then transfer to the fridge.

In a large bowl beat butter and cream cheese until light and smooth. Add vanilla, then slowly add icing sugar, alternating with milk.

Add frosting to a piping bag and refrigerate for 15 minutes.

Pipe back and forth from the outside and down the middle. If you prefer not to pipe the frosting add a little more milk to the mixture to make it pourable.

The cake will not come a vibrant red color as when food colouring is used but this is a healthier version.

Enjoy!