Nothing Beats a Beet Cake

This is a truly extraordinary cake: not only will it slip beets into veggie-phobic kids, it tastes amazing, contains no fat (besides the minimal amount contained in cocoa powder), no eggs (so it’s vegan too), it has a great texture and baking it is an esthetic joy. Seriously. Beets may stain your hands, but their color is so beautiful it’s impossible to hold a grudge against them.

1 large beet

1/2 to 1 cup apple sauce

1 tsp vanilla extract

1 tsp apple cider vinegar

1 1/2 cup all purpose flour

1/2 cup cocoa

1 cup sugar

1 tbsp cornstarch

2 tsp baking soda

1/2 tsp salt

1/4 tsp cinnamon

Peel and dice beet into 1/2” cubes, and boil until soft. Drain the beets and puree in the food processor with 1/4 cup fresh water.

Preheat oven to 325°F

Put pureed beets into large measuring cup and mix in enough apple sauce to get 2 cups of beet and apple puree. Add vanilla, vinegar, and 2 tbsp water.

Sift all the dry ingredients together then combine with the beet mixture.

Pour in a greased 9” by 13” pan or two 8” round layer pans and bake for 35 minutes, or until a toothpick pricked into the center of the cake comes out clean.

To decorate the cake as shown in the top picture, make a paper doily then (right before serving) sprinkle some powdered sugar on top. If you sprinkle the sugar ahead of time the cake’s moisture might make it vanish from sight….


2 thoughts on “Nothing Beats a Beet Cake

  1. I made this and love it! Swapped lemon juice for vinegar and gluten-free flour instead of regular. Thinking that orange peel would be amazing with this♡

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