Makes two 9-inch cakes or 24 cupcakes
3 tbsp. NATURAL cocoa powder (not Dutch processed or dark)
1 tsp. salt
2 tsp. baking powder
1 tsp. cream of tartar
1 tbsp. vanilla extract
2-1/2 cups white sugar
1/2 cup plain yogurt
1/2 cup to 1 cup beet puree (from Home Farm Herbery Natural Beet Powder)
2 tbsp. lemon juice
Preheat oven to 350 F Grease two 9-inch cake pans and line the bottom with parchment paper OR line cupcake tins with paper liners.
Prepare beet puree and raspberry juice beforehand. For the raspberry juice, heat up raspberries in microwave until they become mushy. Strain to remove seeds.
Sift together dry ingredients and set aside.
Cream together butter, vanilla, and sugar.
Beat in eggs, one at a time.
In a separate bowl, mix together the buttermilk and yogurt. Whisk in the beet puree and the raspberry juice. Stir in the vinegar and lemon juice.