I am so excited about this week, actually my kids are more excited than me about #Choctoberfest 2017. What’s not to love about chocolate dishes, my son has been pestering me ever since I signed up on what recipes I was going to make/ bake. So here’s my first recipe for the week — a Vegan Chocolate Beet Cake. Don’t forget to check out the giveaway post here for a chance to win some amazing prizes.I had another chocolate recipe planned for today but scratched that when I saw this chocolate beet cake recipe on Martha Stewart site. I recently bought cooked beets from Costco and that saved me beets cooking time. These cooked beets are very very convenient to use especially to make cakes like this.The original recipe was almost vegan except for couple of eggs. I simply subbed them with egg replacer powder and that worked beautifully. I also added some almond milk instead of water to make it a little more decadent.
Big Thanks to Imperial Sugar for being a #Choctoberfest gold sponsor for sponsoring this post specifically. They sent 88lbs of sugar — yup that’s a year’s supply of sugar 🙂
I have quite a few chocolate cake recipes on my blog — some with eggs, some without but this recipe is probably one of my most favorite. Initially I was skeptical about how the cake would turn out and how the kids would like it. I need not have worried about that.This vegan chocolate beet cake turned out super moist and a fudgey brownie like texture. The chocolate glaze on top is totally optional, but adds a nice touch to the cake. I didn’t tell the secret ingredient in the cake to my kids and asked them to guess. They had no clue and couldn’t find out what it was — so it’s a great way to sneak in some beets for my kids 🙂
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Vegan Chocolate Beet Cake
For the Chocolate-Beet Cake:
- 2 cups all purpose flour
- 11/4 cups sugar (I used Imperial Brand Sugar)
- 1/2 cup Dutch Processed Cocoa Powder
- 1/2 tsp salt
- 11/2 tsp baking soda
- 2 tbsp Egg replacer powder whisked in 6tbsp water (or use 2 large eggs)
- 1/4 cup canola oil
- 3/4 cup Warm Almond Milk (or nondairy milk or just use water)
- 1 tsp Pure Vanilla Extract
- 3~4 Medium Beets, peeled and chopped I used store bought Gefen brand cooked beets
For the Chocolate Glaze:
- 1 cup Bittersweet or Semisweet chocolate chips
- 1 tbsp coconut oil
Make the Cake:
- Combine chopped beets with water in a saucepan; bring to a boil. Lower the heat to simmer and cook till the beets are very tender, this will take about 30~40 minutes. Drain and let cool. Puree the beets until very smooth.
- Preheat the oven to 350F. Lightly grease a 8" round pan that is at least 2" deep. Line the bottom of the pan with parchment and spray it with cooking spray.
- In a large mixing bowl, combine flour, sugar, cocoa powder, baking soda and salt.
- Stir in egg replacer mixture (or whisked eggs), canola oil, warm almond milk (or warm water), 11/4 cups of pureed beets and vanilla extra. Mix well until combined.
- Pour the batter into the prepared pan and bake for 40~45 minutes or until a toothpick inserted into the center of the cake comes out clean. Let the cake cool for 15~20 minutes in the pan before turning it out onto a wire rack to cool completely.
Make the Glaze:
- Melt the chocolate chips in a microwave chips until melted. Do this in bursts of 30 seconds, mix and then heat again until the chips are completely melted. Stir in the coconut oil and mix well.
- Once the cake is cool, pour the glaze on top and spread it out with a knife.