Wholemeal Red Velvet Cake

Red Velvet Cake is one of my favourite cakes to make for an occasion,because it always brings a smile filled with child like pleasure to any face,the ingredients are by far healthier and of course it tastes divine.
The original recipe called for beet extract,please feel free to substitute it for food colouring...if you do use food colouring I would recommend going with a good brand like Wilton or any good organic food colours.As you can see the cake in the pic is not a bright red,because I use as less food colouring as possible and because the flour used is not white,it's wholemeal flour...I'm happy with the red colour on this cake and so far no complaints from friends or family,so ..here it is !
Ingredients
2 1/2 C wholemeal flour
1 1/2 C castor/demerrera sugar
1 tsp soda bi carb
1 tsp salt
1 heaped tsp cocoa powder
1 1/2 C oil
1 C buttermilk
2 eggs
1 Tbsp red food colouring...use more if you want to
1 tsp white wine vinegar
2 tsps vanilla essence
Method
Pre heat the oven to 180 degrees C
In a large bowl,sift together ,flour,bi carb,cocoa and salt....mix in the sugar and set aside.
In another bowl,whisk together either by hand or by an electric whisk,the oil,buttermilk,egg,food colouring,vinegar and vanilla.
Add the dry ingredients to the wet a little at a time and fold together until you get a smooth batter,do not overbeat !
Divide the batter into two 20 cm cake tins and bake until a skewer inserted comes out clean
This would take at least 30 mts each in a moderate oven
As every oven varies in cooking time,I find the skewer test the best option !
Once baked,let cool completely before sandwiching the cakes with a cream cheese frosting and on the top as well.
Cream cheese frosting
400g cream cheese
80 g icing sugar
Beat together until combined and spread.
Note :I've found frosting is something you can change to your liking,if u need a thicker consistency or not as sweet a frosting,go ahead and reduce or increase the quantity of either ingredient as u go along,it will not go wrong in any way !

Note : You can also make this cake in a single 23cm cake tin...will still taste great !