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….