Feeds:
Posts
Comments

Posts Tagged ‘frosting’

Last year on a momma board I hang around alot on – someone posted this recipe as a beet chocolate cake. At first I was like – eeew – but then thinking about it – I like zucchini cake and bread, carrot cake and bread so why not beet.  Since we have been getting alot of beets from our city fresh shares – I finally decided to try it tonight for a party we were attending. I made it as cupcakes because there would be lot’s of kids there.  Needless to say anything made with chocolate is usually a hit with kids. And yes this was a hit with kids and adults.  What everyone like the most it could count as a dessert and a vegetable.

Beet Chocolate Cake

1 large beet (I used about 4/5 small to medium beets)
water
unsweetened apple sauce
2 tbsp. water
1 tsp. vanilla extract
1 tsp. apple cider vinegar
1 cup whole wheat flour (I substituted spelt flour for wheat)
1/2 cup unbleached white flour (I substituted wheat flour for white)
1/2 cup cocoa
1 cup sugar
1 tbsp. cornstarch
2 tsp. baking soda
1/2 tsp. salt
1/4 tsp. cinnamon

Peel and dice one large beet. Place the pieces in a saucepan with water to cover and boil until soft. (I’ve heard that you can buy canned beets, so you may want to skip this step–and the resulting red hands–by using pre-cookedbeets.) Allow the beets to cool, and then drain them, reserving the red water for another purpose. Put the drained beets into the food processor with ¼ cup (clear) water, and process until pureed. Preheat the oven to 325 degrees. Oil or spray your cooking pan(s). Put the pureed beets into a 2-cup measure. Add enough apple sauce to reach the 2-cup line. Add the 2 tablespoons water, vanilla extract, and apple cider to the beets and mix well.

Mix the dry ingredients together; then add the beet mixture and stir until well-combined. Bake for 35-60 minutes, depending on the size of pan you use: more for small, deep pans and less for a 9X13 pan, 35 minutes. (I used a cupcake pan, and it took 20 minutes.) Test by inserting a toothpick into the center; it’s donewhen the toothpick comes out clean. Allow to cool completely before cutting and serving

The frosting was a regular cream frosting but vegan friendly. Just powder sugar, earth’s balance margarine, rice milk and vanilla.

Read Full Post »