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 🙂