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Chocolate Beetcake with Raspberry Filling and Frosting

This makes a very rich and impressive birthday cake, full of chocolate flavor. The beets are undetectable, yet add a deep color and moistness to the cake.

Chocolate Beetcake with Raspberry Filling and FrostingLicense this image

Serving Size: 8

Yield: 1 cake

Ingredients:

for the beetcake:

  • 2 cups flour
  • 1/2 cup bitter cocoa powder
  • 1&1/2 teaspoons baking powder
  • pinch salt
  • 3 egg substitutes (I used “No Egg” Substitute it is similar to Ener-G)
  • 3/4 cup vegetable oil
  • 1&1/4 cup granulated sugar
  • 1&1/2 cups fresh beets, cooked and pureed (about 3 large beets)
  • 1 teaspoon vanilla

for the filling:

  • 1/2 cup raspberry jam

for the frosting:

  • 1 cup vegan margarine, room temperature
  • 3 cups powdered sugar
  • 2 tablespoons raspberry jam

Chocolate Beetcake with Raspberry Filling and FrostingLicense this image

Directions:

  1. Preheat the oven to 375 F /190 C.
  2. Oil and flour a 7 inch /18 cm spring form.
  3. In one bowl, sift the flour, cocoa, baking powder, egg substitute powder and salt.
  4. In a second bowl, puree the cooked beets.
  5. Add the oil and sugar and vanilla and mix well.
  6. Add the beet mixture to the flour mixture and mix with a spoon or spatula.
  7. If the mixture is too thick, add 1/4 cup of water or beet juice. It should be a thick batter similar to brownie mix.
  8. Spread the batter in the prepared cake pan and place in the preheated oven to bake for 40-50 minutes. Test for doneness with a toothpick or if the center of the cake springs back.
  9. Allow the cake to cool for 10 minutes before removing from the spring form, then allow to cool completely on a rack before cutting in half and frosting.
  10. When the cake has cooled, slice the cake in half.
  11. Spread the raspberry jam in the center of the bottom half of the cake and evenly spread over the cake.
  12. Place the top half of the cake back on the cake.

to make the frosting:

  1. Mix the powdered sugar with the vegan margarine.
  2. Add 1 tablespoon of raspberry jam. If you wish a deeper color, add a 2nd tablespoon of jam. Mix well.
  3. Frost the cake using a knife or spatula.
  4. Carefully transfer the cake from the cooling rack to a serving plate.

Notes:

This cake is so tasty, it really doesn’t need filling or frosting, as an alternative, you can dust it with powdered sugar.

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