Vegan Fudgy Chocolate Beet Cake
Servings 8
Ingredients
- 3/4 cup pureed beets see notes if you've never pureed beets before
- 1 cup coconut milk un-sweetened
- 1 teaspoon vinegar
- 1 cup sugar
- 1/4 cup coconut oil
- 2 teaspoons vanilla
- 1 cup Bob's Red Mill all-purpose flour
- 3/4 cup cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
Instructions
- Mix the coconut milk and vinegar in a small bowl and set aside for about 15 minutes to curdle.
- In large mixing bowl add beets, sugar, coconut oil, and vanilla. Beat on med-high for about 4 minutes.
- Add milk and beat until frothy and well-mixed.
- Add dry ingredients all at once and beat on low until combined.
- Pour into greased 9 inch circle cake pan (or equivalent).
- Bake at 350 degrees for about 25 minutes or until edges pull away from pan and top does not jiggle. Do not overbake.
Notes
To make beet puree:
Roast beets in oven by cleaning them and wrapping them individually in foil. Bake on baking sheet for 45 minutes or until they are soft when a fork is inserted. Cool.
Use a food processor or blender to puree the beets, adding a bit of water or juice to help aid their mixing. Usually about 1/2 teaspoon of liquid per beet.
Roast beets in oven by cleaning them and wrapping them individually in foil. Bake on baking sheet for 45 minutes or until they are soft when a fork is inserted. Cool.
Use a food processor or blender to puree the beets, adding a bit of water or juice to help aid their mixing. Usually about 1/2 teaspoon of liquid per beet.