Chocolate Cake with Beets and Peanut Butter Banana Saucy Frosting

I made a cake.

A chocolate cake.

An almost vegan chocolate cake with beets in the batter and tofu in the frosting.

For no reason.

Except that it was the 158015th day of rain this year and I had cabin fever.

Good thing it was … so, so good.

PS: Make the frosting first, so it can chill in the fridge while you make the cake.

Chocolate Cake with Beets

Adapted from Fat Free Vegan Kitchen

1 can of beets

water

unsweetened apple sauce

thick Greek yogurt

2 tbsp. water

1 tsp. vanilla extract

1 tsp. apple cider vinegar

1 cup whole wheat flour

1/2 cup white whole wheat flour

1/2 cup cocoa

1/2 cup + 3 T raw sugar

1 tbsp. cornstarch

2 tsp. baking soda

1/2 tsp. salt

1/4 tsp. cinnamon

Rinse off the beets. Puree with your tool of choice (food processor, blender, immersion blender) with 1/4 cup water until smooth.

Preheat the oven to 325 degrees. Oil or spray your cooking pan(s). I used 2 round cake pans.

Put the pureed beets into a 2-cup measure. I added about 1/2 cup-2/3 cup apple sauce to finish the jar and then a few dollops of greek yogurt (maybe 1/4 cup – 1/2 cup? Eyeball it. The original recipe did not include this, but I think it made the cake super good and fudgey. Add the 2 tablespoons water, vanilla extract, and apple cider to the beets and mix well (I re-immersion blendered it).

Mix the dry ingredients together; then add the beet mixture and stir until well-combined. I also added some chopped chocolate chips. Bake for 35-60 minutes, depending on the size of pan you use: more for small, deep pans and less for a 9X13 pan. I used two round cake pans and I think it took about 35 minutes or so. Test by inserting a toothpick into the center; it’s done when the toothpick comes out clean.

Allow to cool completely before cutting and serving.

Banana Peanut Butter Saucy Frosting

6 oz silken tofu

1 banana

2 tbsp. natural peanut butter

1/4-1/3 cup agave nectar, to taste (less was more for me)

1/4 tsp. vanilla

1/2 tsp. lemon juice

Crushed peanuts

Blend all ingredients except the crushed peanuts in a food processor or blender until smooth. Refrigerate until needed. The sauce will thicken in the fridge, so it’s best to give it time to chill if you plan to sandwich it between layers of cake. (Mine was actually kind of thin. Not sure if adding more tofu would give it some more thickness). I put some in the layer and sprinkled the peanuts in it, then spread the rest of the sauce over the top of the cake and sprinkled more peanuts on it.
Makes 8 servings.

This is not a cloyingly sweet cake, but through the rich chocolate flavor there is a subtle sweetness. It is deliciously dense and moist, almost like you’re eating a little meal than a dessert, due to the whole wheat flour, undetectable beets, and yogurt.

Suddenly rainy days don’t seem so bad anymore.

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2 comments on “Chocolate Cake with Beets and Peanut Butter Banana Saucy Frosting

  1. hueynews says:

    likelikelikelike :D

  2. [...] used this chocolate cake recipe, also from Fat Free Vegan, and added a few chocolate chips for good [...]

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