Ingredients
-
1
-
1
-
1/4
-
1
-
1
-
1
-
1/2
-
1/2
-
2
-
1
-
2
-
1/2
-
1/4
-
-
Directions
Can’t Be Beet Chocolate Cake, This came from SusanV Jackson at Fat Free Vegan com used Stevia instead of the sugar Frost with Recipe #264799 , Please clarify the sweetener ingredient; is it 2 Tbsp of a product called ‘Stevia PLUS’? Or is it 2 Tbsp of Stevia ADDED to 1 cup of sugar ? Anyone making it use Stevia only? How did that turn out?, Only one word for this, amazing! I made a few minor changes, substituting beet juice for water and using white vinegar I left out the salt and cinnamon, but added an extra tablespoon of cocoa used about 3/4 cup of brown sugar and baked the cake in a 11×7 pan for 35 minutes The result was a chewy, yet fluffy cake with a great chocolate taste and wonderful moist texture I tried this with peanut butter and it was even better! I will definitely make this again, thanks for the recipe
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Steps
|
1
Done
|
Preheat the Oven to 325 Degrees. Oil or Spray Your Cooking Pan(s). |
|
2
Done
|
Puree the Beets in a Food Processor With a Bit of Water. |
|
3
Done
|
Put the Pureed Beets Into a Small Bowl. Add Apple Sauce, 1/4 Cup Water, Vanilla Extract, and Apple Cider to the Beets and Mix Well. |
|
4
Done
|
in a Large Bowl, Mix the Dry Ingredients Together; Then Add the Beet Mixture and Stir Until Well-Combined. |
|
5
Done
|
Bake For 20-30 Minutes (depending on the Size of Pan You Use: More For Small, Deep Pans and Less For a 9x13 Pan. Test by Inserting a Toothpick Into the Center; It's Done When the Toothpick Comes Out Clean.). |
|
6
Done
|
Allow to Cool Completely Before Cutting, Frosting, and Serving. |
