This recipe is for a less-sweet red velvet cake with a dark chocolate frosting. The author notes that the cake may not be as red as commercially available versions (suggesting more beet powder if desired, which would require additional liquid). They also used 1 cup of coconut sugar instead of 2 for a less sweet cake, and half unsweetened applesauce in place of coconut oil due to availability. For the frosting, powder peanut butter is used for texture, but vanilla protein powder can be substituted if preferred, and the amount of cacao powder and other dry ingredients may need adjustment for desired consistency.
