• Austin's Vegan Chocolate Beet Cake 

     

    Ingredients 

    • 4 medium beets, trimmed, peeled, and cut into 2-inch chunks 
    • 2 cups all-purpose flour 
    • 1 1/2 cups raw vegan sugar
    • 1 1/4 cup unsweetened Dutch-process cocoa powder
    • 1 1/2 teaspoons baking soda
    • Salt
    • 2 Tablespoons vegan egg replacer 
    • 3/4 cup warm water
    • 1/4 cup coconut oil
    • 1 teaspoon pure vanilla extract
    • Vegetable oil cooking spray 
    • Austin's Chocolate Vegan Glaze (below) 

    Note: Option beet chips to garnish (can make or buy if you buy a commercial beet chip you will have a salty sweet combination). 

    DIRECTIONS 

    1. Cover beets with 2 inches water in a pot. Bring to a boil.
    2. Reduce heat, and simmer until very tender when pierced with the tip of a sharp paring knife, about 30 minutes.
    3. Drain.
    4. Puree beets in a food processor until smooth. 
    5. Preheat oven to 350º.
    6. Whisk together flour, sugar, cocoa powder, baking soda, and 3/4 teaspoon salt in a large bowl.
    7. Whisk in egg replacer, water, oil, vanilla, and 2 cups beet puree (if you have more then 2 cups, reserve remaining puree for another use). 
    8. Coat a 9-inch round  spring form cake pan (3 inches deep) with cooking spray.
    9. Line bottom with parchment, and coat with spray.
    10. Pour batter into pan.
    11. Bake until a toothpick inserted into the center comes out clean, about 45 minutes.
    12. Let cool in pan on a wire rack for 20 minutes.
    13. Turn out cake from pan, and discard parchment.
    14. Let cool completely, right side up. 
    15. Trim top of cake using a serrated knife to create a level surface.
    16. Transfer cake, cut side down, to a platter.
    17. Pour chocolate glaze over the top, and let set, about 30 minutes.
    18. Garnish with beet chips. 

    


For Austin's  Vegan Chocolate Glaze 


Ingredients 


    • 1/2 cup vegan milk (I use almond milk) 
    • 3/4 teaspoon light corn syrup 
    • 3 ounces vegan bittersweet chocolate, chopped 

    



DIRECTIONS 

    1. Bring vegan milk and corn syrup to a gentle simmer in a small saucepan.
    2. Pour over chocolate in a bowl, and let stand for 1 minute.
    3. Stir until chocolate melts and mixture is shiny and smooth.
    4. Let cool slightly, about 10 minutes. Use immediately.
    5. Pour over Cake.