Prep 10 mins
Cook 30 mins
This came from SusanV Jackson at Fat Free Vegan.com. I used Stevia instead of the sugar. "Frost" with Banana-Peanut Butter Sauce.
- 1 (15 ounce) can beets, drained
- 1 cup unsweetened applesauce
- 1⁄4 cup water
- 1 teaspoon vanilla extract
- 1 teaspoon apple cider vinegar
- 1 cup whole wheat flour
- 1⁄2 cup unbleached white flour
- 1⁄2 cup cocoa
- 2 tablespoons stevia plus or 1 cup sugar
- 1 tablespoon cornstarch
- 2 teaspoons baking soda
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon cinnamon
- Preheat the oven to 325 degrees. Oil or spray your cooking pan(s).
- Puree the beets in a food processor with a bit of water.
- Put the pureed beets into a small bowl. Add apple sauce, 1/4 cup water, vanilla extract, and apple cider to the beets and mix well.
- In a large bowl, mix the dry ingredients together; then add the beet mixture and stir until well-combined.
- Bake for 20-30 minutes (Depending on the size of pan you use: more for small, deep pans and less for a 9x13 pan. Test by inserting a toothpick into the center; it's done when the toothpick comes out clean.).
- Allow to cool completely before cutting, frosting, and serving.
Wow! This was the recipe for me! I had a pint of sweet vinegar pickled beets and a cup of homemade applesauce to use up. I throw away the stick cinnamon in the jar because the beets were spiced enough, I didn't use the vinegar or the cinnamon.I blended the pint of pickled beets, water and applesauce. This is fantastic!After it sits, it becomes more moist and shiny and dark black but the flavors are fantastic! It reminds me of moist brownie but so much better. I posted a review but apparently didn't go through. I will make this again. Do not skimp on the cocoa, it is the right amount. Great Recipe! Easy to prepare!
Only one word for this, amazing! I made a few minor changes, substituting beet juice for water and using white vinegar. I left out the salt and cinnamon, but added an extra tablespoon of cocoa. I used about 3/4 cup of brown sugar and baked the cake in a 11x7 pan for 35 minutes. The result was a chewy, yet fluffy cake with a great chocolate taste and wonderful moist texture. I tried this with peanut butter and it was even better! I will definitely make this again, thanks for the recipe.
Great recipe. I used 4.5 oz of dark (72%) chocolate instead of the cocoa, and fresh beets (three medium - simmered), but aside from that, followed the recipe. Very tender and somewhat delicate. I made two 8" layers, put cherry jam in the middle and dusted the top with powdered sugar. No need to frost. Best eaten soon after baking while still warm, with icecream. Not as good the next day. Tastes earthy, but not like beets unless you really focus. Kid and husband approved.