beetroot cake
I'm so excited to share with you a healthy cake recipe. It's deliciously moist and decadent, without any remorse of using overly processed ingredients such as white sugar and white flours. More importantly this was made with "ugly" (I think they're beautiful) entwined beetroots that I found at the farmers market. There is so food waste because we're conditioned to buying uniform produce. Nature does not grow that way. Not only is organic produce unique, it is more nutritious and tastes better too. Ugly produce is beautiful. Let's support local farms, end food waste, and improve our own health, as well as the health of our planet.
ingredients
2 medium-sized beetroots
1 1/2 cups Homemade Cashew Milk
1 tsp white vinegar
4 oz Earth Balance vegan butter (or coconut oil), softened
1 cup raw turbinado or coconut sugar
2 tsp vanilla
1 1/2 cup chickpea flour, sifted
1/2 cup raw cacao powder
1 tsp baking soda
1 tsp baking powder
pinch of sea salt
method
Preheat oven to 350°F. Scrub beets. Cut into 1" cubes. Steam for 20 minutes until soft.
Let cool and puree. You only need 1 cup of this. (Save the rest for falafel, hummus, or smoothies.)
Add the vinegar to the cashew milk to let curdle. Set aside.
Grease the sides of two 8-inch cake tins and line the bottom with parchment paper.
Beat the sugar and butter or oil until combined. Add the beet puree, almond milk, and vanilla. Gradually beat in the dry ingredients until well combined.
Evenly distribute the batter into the two pans.
Bake for 30-35 minutes. Let cool completely before icing.
The frosting is my Healthy Chocolate Pudding and top with fresh berries or other fruits.
Note that I doubled the recipe for this using my 10" cake tins because those are the only tins I own and the layers come out quite thin if I don't. You can also make cupcakes with this recipe by pouring the batter evenly into lined muffin tins and baking them for 20 minutes.
