Can't Be Beet Chocolate Cake |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 12 |
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This came from SusanV Jackson at Fat Free . I used Stevia instead of the sugar. Frost with Banana-Peanut Butter Sauce. Ingredients:
1 (15 ounce) can beets, drained |
1 cup unsweetened applesauce |
1/4 cup water |
1 teaspoon vanilla extract |
1 teaspoon apple cider vinegar |
1 cup whole wheat flour |
1/2 cup unbleached white flour |
1/2 cup cocoa |
2 tablespoons stevia plus or 1 cup sugar |
1 tablespoon cornstarch |
2 teaspoons baking soda |
1/2 teaspoon salt |
1/4 teaspoon cinnamon |
Directions:
1. Preheat the oven to 325 degrees. Oil or spray your cooking pan(s).
2. Puree the beets in a food processor with a bit of water.
3. 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. In a large bowl, mix the dry ingredients together; then add the beet mixture and stir until well-combined.
5. 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. Allow to cool completely before cutting, frosting, and serving.
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