This is a recipe I found in the cookbook Simply in Season Children’s Cookbook. The “secret” to this chocolate cake is that it contains beets! As a kid, I was not fond of beets (my mother served us canned beets which still makes me shudder), but this is a fun — if not sneaky — way to get them some vegetables in their diet. And it tastes awesome! The first time I made it, I got a half slice while my husband John and the boys devoured the rest of the cake in less than a day!
I have “veganified” this recipe and switched out the eggs with egg replacer from The Vegg, the yogurt with Dairy Free Coconut Milk Yogurt Alternative from So Delicious and vegan chocolate chips from Equal Exchange.
WATCH THE VIDEO of me preparing this cake.
- 2 cups of beets (about 2 large beets)
- 3/4 cup of applesauce
- 1 1/2 cups sugar
- 1/2 cup oil
- 1/2 cup coconut milk yogurt alternative
- egg replacer equivalent to 3 eggs
- 1 1/2 tsp vanilla
- 1 1/2 cups flour
- 1 cup whole wheat flour
- 1/2 cup baking cocoa
- 1 1/2 teaspoons baking soda
- 1/2 tsp salt
- 1 1/4 cups of chocolate chips
- powdered sugar
- Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
- Wash and peel beets and cut into 1-inch cubes.
- Place into a pot of boiling water and boil for 20 minutes or until fork tender.
- Drain and set aside to cool.
- Puree beets with applesauce in a blender. Set aside.
- In a mixer, beat together sugar, oil, yogurt, egg replacer and vanilla until smooth.
- Mix all the flour, baking cocoa, baking soda and salt into batter with beet mixture just until blended.
- Pour half of the batter into a greased bundt pan.
- Sprinkle chocolate chips on top of the batter in the bundt pan.
- Pour remaining batter on top.
- Bake in preheated oven for 45-50 minutes or until a toothpick inserted inside reveals that cake is mostly baked through and not too liquid-like.
- Allow to cool.
- Sprinkle with powdered sugar using a wire strainer or sifter.
- I prefer to use an electric mixer, so I reduced the mixing time to 1 minute.
- My recipe adds an extra ¼ cup of chocolate chips which then makes the amount equivalent to a standard 12 ounce bag of chocolate chips.
- My version also adds powdered sugar as a topping.
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