i have had a hankering for red velvet cake this week, but i decided to branch out and try a slightly new variation on the theme: chocolate beetroot cake. so easy to make, delicious, and the red of the beetroot was actually brighter than you get in red velvets. plus you can (kind of) pretend it is healthy (if you ignore the sugar and the oil and the flour and.. oh well) now i just can't wait for my beetroots to grow so i can make it from our front yard.
Ingredients
Wet
five small beetroots, boiled until soft (45 mins) then peeled and pureed
2/3 cup canola oil
1/4 cup almond milk
1 egg (or egg replacer)
Dry
1 cup plain flour
1/2 cup cocoa
3/4 cup sugar
1.5 teaspoons baking powder
Blend the wet ingredients together in a bowl. Sift the dry ingredients together in a separate bowl. Combine the two and bake in a (preheated) 170* oven for an hour.
And I iced with a basic cream cheese frosting.
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