Red Devil Bundt Cake
Red Velvet Cake
Red Beet Bundt Cake
1 cup plus 2 Tbs. almond milk
1 med. beet, peeled, cut into ½-inch dice, 1 cup
2 Tbs. flaxseed meal
2 Tbs. apple cider vinegar
1 ½ cups sugar
⅓ cup canola oil
2 tsp. vanilla extract
2 tsp. chocolate extract
2 ¼ cups all-purpose flour
½ cup unsweetened cocoa powder
2 ½ tsp. baking powder
1. Preheat oven to 350°F. Spray 10-inch Bundt pan with cooking spray.
2. Purée almond milk, beet, flaxseed meal, and vinegar in blender until smooth. Transfer to bowl; stir in sugar, canola oil, vanilla extract, and chocolate extract.
3. Sift together flour, cocoa powder, baking powder, and salt in bowl. Fold into almond milk mixture. Transfer batter to prepared Bundt pan. Bake 1 hour, or until top is firm and tip of knife inserted in center of Cake comes out clean.
4. Transfer Cake (still in pan) to wire rack, cool 10 mins. Unmold and cool completely.
1/2 avocado (ripe)
4 tablespoons raw cacao or cocoa powder
4 tablespoons maple syrup or agave
1/4 teaspoon vanilla
Add all ganache ingredients into a blender/food processor, process until smooth. Try really hard not to eat all the ganache before it reaches the cake/brownies/bowl/whatever! If you succeed in this (well done!), spread the ganache nice and thickly over your dessert and pop back into the fridge for 4 hours or so to set.