UNBEETABLE

Brace yourself for the most fudgy, moist, delicious chocolate cake ever--CHOCOLATE BEET CAKE--and it's 100% Plant-Based! Thanks to daughter Sue who adapted a recipe from “the minimalist baker”, we got to taste test this amazing dessert! Cake will never replace vegetables, but this cake makes a great treat for any special occasion. The beets add fiber, vitamins, minerals, moisture and sweetness, replacing the eggs, milk and oil of traditional cakes. We dusted our cooled cake with powdered sugar and served it with a scoop of banana ice cream. Unbeetable! The recipe follows. Enjoy!

CHOCOLATE BEET CAKE

INGREDIENTS
1 15 oz can salt free beets drained and puréed.
2 cups unsweetened vanilla almond milk
2 tsp white or apple cider vinegar
1 ¼ to 1½ cup dry sweetener of choice
1/2 cup unsweetened applesauce
4 tsp pure vanilla extract
2 cups whole wheat pastry flour
scant 1/2 cup unsweetened cocoa powder

2 tsp baking soda

1 tsp baking powder

pinch salt

1cup vegan chocolate chips

INSTRUCTIONS
Preheat oven to 375°F.
Puree beets in a blender (adding orange juice or water to encourage mixing). Measure out 1 cup and set aside.
Whisk together the almond milk and vinegar in a large bowl, and set aside for a few minutes to curdle. Add the sweetener, applesauce, vanilla extract, and beets.
Beat until foamy.
Add the flour, cocoa powder, baking soda, baking powder, and salt to a sifter and slowly sift it into the wet ingredients while mixing with a hand-held or standing mixer. Beat until no large lumps remain.
Fold in 1 cup vegan chocolate chips. Pour batter into pan (we used large rectangular glass pan, no oil needed). Bake 30 minutes, or until a toothpick inserted into the center comes out clean.