Cacao-Beet Cake: source; Julia (our farmer’s wife); cir. 2000
Cacao-Beet Cake (Red Devil Cake)
It was a total shock to me when I learned almost 18 years ago, that I could use beets in a cake recipe. Our organic farmer has a CSA (community sponsored agriculture) program where he does a weekly 'box' delivery to his customers. Along with this comes a special recipe sheet giving loving suggestions of how to use your veg for the week. This beet recipe was noted. I never dreamed that beets can be used in anything other than the typical way...boiled or baked. I've trusted this recipe for almost 20 years, and it's provided shock and glee every time. Beets have assumed their place in the bake kitchen, and rightfully so. They not only provide numerous amounts of nutrition and antioxidants, but they also provide moisture. This is basically a chocolate cake without the fuss, calories, or guilt of a chocolate cake. You'll never know that you're eating beets. Feel free to make a nice icing to accompany this, however I always finish the cake off with a sprinkle of powder sugar.
- 1 1/4 cup beets cooked, and peeled
- 3 eggs
- 1 1/2 cup sugar
- 1 1/2 cup vegetable oil
- 1 tsp salt
- 1 1/2 cup flour
- 3/4 cup cacao powder
- 1 1/2 tsp baking soda
Begin by preheating your oven to 200 degrees Celsius. Take your soft, cooked beets, peel the skin, and puree into a smooth texture
Mix the beet puree together with all the ingredients. Beet on low speed until well combined.
Grease a cake pan (or square) and pour batter in.
Bake for 45-50 min, or until tester stick comes out clean.
When cooled, finish with a sprinkle of powder sugar.