2010
02.18
02.18
Not the season for beets, but they kept showing up in the organic basket last summer. So I shredded and froze them for the sole purpose of making this cake. It might sound odd to put beets in chocolate cake, but the end result is sweet, moist and a bit chewy. There’s so little oil you might be able to omit it, or sub for apple sauce, but there’s no reason to tinker with the perfect snacking-hour treat. They’re also good if you’re feeling a bit blue. It’s true!
vegan.eating’s chocolatey beet cake
2 cups brown sugar
4 teaspoons egg replacer (I used King’s Mill brand)
2 cups unbleached flour
1/2 teaspoon salt
1 teaspoon baking soda
2 teaspoons baking powder
1/4 cup oil
3-4 ounces unsweetened chocolate
3 cups shredded beets
Thoroughly mix all of the dry ingredients in a large bowl.
Melt chocolate very slowly in a double boiler. Remove from heat and let sit for a minute. Stir in the oil.
Add the chocolate mixture to the dry ingredient, alternating with beets.
Bake in a greased 9×13 inch pan at 325°F for 40 minutes, or until a fork can be removed from the center cleanly. This cake can be cut into pieces, properly contained then frozen, you know, so you don’t eat them all in one sitting.
2 cups brown sugar
4 teaspoons egg replacer (I used King’s Mill brand)
2 cups unbleached flour
1/2 teaspoon salt
1 teaspoon baking soda
2 teaspoons baking powder
1/4 cup oil
3-4 ounces unsweetened chocolate
3 cups shredded beets
Thoroughly mix all of the dry ingredients in a large bowl.
Melt chocolate very slowly in a double boiler. Remove from heat and let sit for a minute. Stir in the oil.
Add the chocolate mixture to the dry ingredient, alternating with beets.
Bake in a greased 9×13 inch pan at 325°F for 40 minutes, or until a fork can be removed from the center cleanly. This cake can be cut into pieces, properly contained then frozen, you know, so you don’t eat them all in one sitting.
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