We’ve still got a bunch of CSA beets hanging around itching to be used. We’ve whipped up about 4 batches of Isa’s Bistro Beet Burgers already and tried our hand at Borscht, which didn’t end well. Nick had made a beet bundt cake in the past, which was delicious, and so I wanted to try my hand at beet cake. It needed to be one with frosting, naturally.
I was pleasantly surprised by this one. I was already to taste that faint hint of earth, but it never really came. It’s chocolate-y, rich and very, very not dry. (I hate the word for “not dry”, just so you know) I made a creamy cream cheese frosting, and they were a match made in heaven. Yum! Give this cake a whirl – and get some hidden health benefits when you do! And I promise, you can’t taste the beets at all!
Chocolate Beet Cake
1 cup pureed beets
1/4 cup canola oil
1/4 cup unsweetened almond milk
1/4 cup unsweetened applesauce
2 tsp vegan sour cream
1/2 tsp apple cider vinegar
2 flax eggs (2 T ground flax seeds + 4 T warm water, whisked together)
3/4 cup whole wheat pastry flour (or sub your favorite gluten free all purpose mix)
2/3 cup evaporated cane juice
1/2 cup unsweetened cocoa powder
1 tsp baking powder
1/2 tsp baking soda
Cream cheese frosting
1/4 cup earth balance, softened
1/4 cup vegan cream cheese, softened (I used Tofutti)
2 cups powdered sugar
2 tsp pure vanilla extract
1 tsp unsweetened almond milk
pinch of kosher salt
For cake: Preheat oven to 350. Grease a 9×13-inch baking pan with cooking spray. Set aside. Whisk together wet ingredients (beets, oil, milk, applesauce, sour cream, apple cider vinegar and flax eggs) together, until very well combined. In a large bowl, whisk together remaining ingredients (flour, evaporated cane juice, cocoa powder, baking powder and baking soda) until combined. Add wet ingredients to the dry ingredients and mix with a rubber spatula until thoroughly combined. Pour into prepared pan and smooth out into an even layer. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean. Cool completely.
For frosting: Whip together earth balance and vegan cream cheese until well combined. Add in powdered sugar, about 1/2 cup at a time, mixing well after each addition. After all the powdered sugar has been added, mix in vanilla. Add kosher salt. Finally, add in almond milk, and mix thoroughly and until smooth. Spread evenly on the cooled cake.