Chocolate Beet Cake
- 2 medium beets or 1 large beet, peeled and diced
- 1 cup unsweetened applesauce
- 1 tsp apple cider vinegar
- 1 tsp vanilla extract
- 1 cup whole or white wheat flour (whole grain)
- 1/2 cup white unbleached flour
- 1/2 cup cocoa
- 3/4 cup sugar
- 1 tbsp cornstarch
- 2 tsp baking soda
- 1/4 tsp salt
- 1/4 -1/2 tsp cinnamon
Preheat oven to 325 degrees. Oil or spray a 9-by-13-inch baking pan.
Put diced beets in a small saucepan cover with water and boil until soft, about 1/2 hour, then allow the beets to cool. Drain beets, but reserve a couple of tablespoons of the reddish water for later. Put the beets in a food processor or blender with 2-3 tablespoons of fresh water, and process until smooth.
Put the puréed beets into a 2-cup measure. Add enough applesauce to reach the 2-cup mark. Add the 2 tablespoons of red water, vanilla extract, and vinegar to the beets, stirring well.
Mix the dry ingredients together, then add the beet mixture and stir until well combined. Pour into greased baking pan, and bake for about 35 -50 minutes, or until a toothpick inserted comes out clean.
Allow to cool completely before serving or cutting. Frost with a raspberry jam glaze.
No fat, no eggs. Serves 6.
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