Chocolate beet cake, another good way to have vegetables for desert! I’m not the biggest beet fan so I like this way of eating beets.
flour a 9” pan.
In a bowl add flour, sugar,
baking soda and salt.
If you cocoa is clumpy you might want to sift it too.
I like this part, all in the same bowl you have the flour mixture in add the egg, oil,
Then pour in a half cup of beautiful colored beet puree.
Pour it into a prepared pan.
Look at that color!
Bake at 350 for about 20 minutes
Serve with fruit
or make frosting if you feel ambitious. After trying it both ways I prefer it with frosting.
Chocolate beet cake
adapted from Martha
- 2 medium boiled beets
- 3/8 cup warm water
- 1 cup whole wheat flour
- 1 1/2 cups sugar
- 1/4 cup unsweetened Dutch-process cocoa powder
- 1 1/2 teaspoons baking soda
- 1 egg
- 1/8 cup safflower oil
- 1 teaspoon pure vanilla extract
- oil to grease pan
- 1/2 stick butter
- 2 oz cream cheese
- 1/4-1/3 cup powdered sugar
- 1 tsp beet puree
Puree boiled beets with water in a blender until smooth.
Preheat oven to 350 degrees. Whisk together flour, sugar, cocoa powder, baking soda, and 3/4 teaspoon salt in a large bowl. Whisk in eggs, water, oil, vanilla, and 1/2 cup beet puree (reserve remaining puree for another use).
Lightly oil and flour a 9-inch round cake pan. Pour batter into pan. Bake about 20 minutes. Let cool in pan on a wire rack for 20 minutes. Turn out cake from pan. Let cool completely, right side up.
For the frosting
Beat the butter and sugar together. then add cream cheese. Add beet puree at the end when it's smooth.
Cut cake carefully in half and frost