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Crazy Chocolate Cake with beet juice . To stop a Sarah Lee craving.

Wednesday, September 04, 2013

Beet Chocolate Cake

Ingredients
1 large beet
water
unsweetened apple sauce
2 tbsp. water
1 tsp. vanilla extract
1 tsp. apple cider vinegar
1 cup whole wheat flour (I like white whole wheat)
1/2 cup unbleached white flour (or more whole wheat)
1/2 cup cocoa
1 cup sugar
1 tbsp. cornstarch
2 tsp. baking soda
1/2 tsp. salt
1/4 tsp. cinnamon
Instructions
Peel and dice one large beet. Place the pieces in a saucepan with water to cover and boil until soft. (Iíve heard that you can buy canned beets, so you may want to skip this stepĖand the resulting red handsĖby using pre-cooked beets.) 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 1/4 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. (I used a 9X13 pan, and it took 35 minutes.) Test by inserting a toothpick into the center; itís done when the toothpick comes out clean.
Allow to cool completely before cutting and serving.
Notes
Banana-Peanut Butter Sauce:

1/2 of a 12-ounce package lite, firm silken tofu
1 banana
2 tbsp. natural peanut butter
1/4-1/3 cup agave nectar, to taste
1/4 tsp. vanilla
1/2 tsp. lemon juice

Blend all ingredients in a food processor or blender until smooth. Refrigerate until needed. The sauce will thicken in the fridge, so itís best to give it time to chill if you plan to sandwich it between layers of cake. (Just for fun, the next time I make this, Iíll add a couple of drops of the beet juice to it to give it a slightly pink color.) Serve over cake.

Preparation time: 20 minute(s) | Cooking time: 55 minute(s)

Number of servings (yield): 8

Nutrition Facts

1/8 of cake alone (no topping): 212 calories, 5% calories from fat, 1 gram fat, 471mg sodium, 209mg potassium 50g carbohydrates, 4.5g fiber, 4g protein.

Banana-Peanut Butter Sauce adds the following, per serving: 91 calories, 2.5 g fat, 63mg sodium, 115mg potassium, 13g carbohydrates, 1g fiber, 6g protein. blog.fatfreevegan.com/20
06/02/cant-be-beet-chocola
te-cake.html
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  Member Comments About This Blog Post:

DS9KIE 9/5/2013 7:34PM

    yum

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ARTJAC 9/4/2013 11:54PM

    YUMMY

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THOMS1 9/4/2013 9:05PM

    emoticon SOUNDS GREAT! emoticon

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2HAMSDIET 9/4/2013 6:48PM

    Oh it sounds so good but has flour in it. emoticon

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GRANPATTIE 9/4/2013 3:35PM

    Might be good. Did you try it and like it?

Pattie emoticon

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NASFKAB 9/4/2013 1:34PM

  thanks

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HIKETOHEIGHTS 9/4/2013 1:23PM

    Sounds delicious

Victoria
Dr. Oz Show Fans Team Leader

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