Thursday, October 18, 2012
Beet Bundt Cake
Very very good! A bit on the sweet side SEW no topping was needed!
1/2 cup canola oil
2 cups pureed cooked red beets
1.5 cup packed dark brown sugar
1/2 cup non-dairy semisweet chocolate chips, melted
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
Preheat oven to 375° and lightly oil a Bundt pan
Cream oil and brown sugar. Add beets, melted chocolate chips and vanilla, mix well.
In a separate bowl, combine dry ingredients. Add to wet beet mixture and stir until just combined.
Pour into prepared Bundt pan, bake 45 mins or until a toothpick inserted near the center comes out clean.
Cool in pan for 10 mins before removing to a wire rack. Cool completely.
Dust with confectioners sugar and top with blueberries if desired.
From The Vegan Table by Colleen Patrick-Goudreau, page 184.
Changes that I made:
Everyone knows I can't keep the cayenne pepper out of chocolate SEW of course, I added it.
Used 4 Tablespoons cocoa in place of chocolate chips.
I added 1 teaspoon baking soda the second time and it came out better.
Baked in small loaf pans.
Enjoy! The Beegan Vegan, Rbudladi
My friend adds this topping and her children LOVE it!
1 cup non-dairy milk
1/4 cup rice flour
1/2 cup non-dairy butter
1/2 cup shortening
1 cup sugar
1 teaspoon vanilla
Whisk milk and flour till no lumps. Cook over medium heat, whisking constantly until reaches pudding like texture - about 3-5 mins. until smooth.
Melt butter & shortening, add sugar & vnailla. Add milk and flour and mix quickly smooth and slightly fluffly.
Refrigerate before using. Refrigerating helps the mixture stay together adn prevents it from becoming extremely runny.