How do you make Red Velvet cake without food coloring?

Is it even possible? I love Red Velvet cake and for a few years now, it has been all the rage in small bakeries, cupcake bakeries, restaraunts, cafes. Unfortunately, certain members of our family are allergic to artificial color–particularly red, and so we never make Red Velvet cake. I’ver read other blogs about alternatives such as beet juice or all-natural dyes, but have never seen someone report back their success when attempted. In particular, it would be great to see a picture of a red velvet cake without the 2 or more ounces of red dye. Anyone have experience with this or any other all-natural coloring?

There was an article in the New York Times in February 2007 (registration required) about the origins and trendiness of Red Velvet. link

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