Maybe you’ve never knowingly tried a beet. These lowly root vegetables are jewels of the garden full of folate and anti-inflammatory antioxidants. You can roast them and toss them in a salad with apples and oranges or have them over greens with feta cheese and parsley.

I know beets can be controversial. I too have a love-hate relationship. When you say beets, my memory goes back to my mom’s beet soup full of cabbage and potatoes. Not my favorite at 8-years-old, but I have managed to overcome. I like roasted beets – do I seek them out and go gaga over them? No…well, not until I put this recipe together.

Determined to use up an unusually large supply of beets I acquired through a farm share and a beet-averse friend, I recalled a decadent chocolate beet cake recipe I once read about in “Southern Living.” (I used to pour over cooking magazines as a child) Putting fruit or veggie purees into baked goods is nothing new – think applesauce, mashed bananas or pumpkin – why not beets?

So, in an effort to get my kids to have a positive outlook on beets, I set out to create a vegan beet cake. The result? A moist, rich, crumbly cake that needed no frosting. It also showed why I don’t often make baked goods – even vegan ones. Jaxen seemed to enjoy the batter — licked that bowl clean. After it cooled, the kids only got one slice; between my husband and me (okay, me), most of it was gone. Yesterday, the kids asked if I would go to the store and get some more beets. I am sure I never asked my Mom to do that. Tonight, we made a second batch. My 9-year-old asked if I’d make the cake for her birthday. Success, I say!

 

Ingredients

  • 2 cups cooked beet puree (I scrubbed, peeled, chopped and then boiled the beets and pureed them with some of their own water in the vitamix)
  • ½ cup coconut or olive oil
  • 2/3 cup sucanat (in a pinch, use brown sugar)
  • 1 tsp. vanilla
  • 2 cups flour (whole wheat if possible, but it does make a thicker batter)
  • ½ cup cocoa powder
  • 2 tsp. baking powder
  • ½ tsp. baking soda
  • ½ tsp. salt
  • Chocolate chips (optional)

Blend together the beet puree, the oil and the sugar. Add the vanilla. In a separate bowl mix the dry ingredients and add to the beet mixture all at once. Stir until just combined. Fill a round, 8-inch, greased pan with the batter and bake for about 30 minutes at 350 degrees. Sprinkle 1/2 cup of chocolate chips (look for vegan varieties) if you dare. I think this is what skyrocketed this recipe into birthday-worthiness, however.

 

 

 

The cake is moist and the taste of beets is almost impossible to detect. Sprinkle with powdered sugar for a lightly sweetened flavor. Frost it, if you must.

 

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  1. [...] Bron: recept gebaseerd op Fitness Between Friends [...]

  2. […] Chocolate Beet Cake I was so excited that my vegan sis Megan was in town from Hong Kong for a Vegan Bake Club meeting. […]


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