I’ve been bringing my desserts to the Virtual Vegan Potluck for over a year now. This bi-annual tradition is becoming something I look forward to. You would think I would want to bring a dish other than dessert, but it’s now my own tradition to share my sweets with the world. In May 2o12 I brought Oreo covered brownies, November 2012 I brought chocolate chip cookie dough bites, and this past May I brought some classic chocolate cupcakes. Chocolate, chocolate, and MORE chocolate.
When I discovered there was a secret ingredient us bloggers were being challenged to use in our dish, I was immediately sold. Initially I was going to attempt something with chocolate, but I decided to deviate from that and go with something more fitting for the fall holidays. Something with apples, something with cinnamon, something with..beets?
Apple Cinnamon Beet Cake w/a Classic Cinnamon Glaze
Inspired by this recipe.
For the cake:
- 1 1/4 cup whole wheat flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup Earth Balance Vegan Butter (softened)
- 1 1/4 cup raw sugar
- 1 cup homemade (or store bought) applesauce
- 1 cup of beet/apple puree (recipe below)
- 1 vanilla extract
- 1 tsp cinnamon
For the beet apple puree: chop one large beet and one large (cored) apple into small cubes and place into a sauce pan with enough water to cover. Top with a lid and bring to a boil. Simmer the cubes until the beets are soft and easily poked with a fork (about 20minutes.) Once softened, drain the water and puree the apples and beets in a food processor or a blender. I used my blender. Cool to room temperature before adding to cake batter. Drink the remaining puree, it’s delicious.
For the cake: Preheat your oven to 350F. Grease an 8 in pan and set aside. In a medium bowl, mix your flour, baking soda, baking powder, cinnamon, and salt until well combined. In a separate larger bowl, use an electric mixer to combine your butter with your sugar until fluffy. Pour in your applesauce, vanilla, and beet puree and continue to mix. The mixture will look a bit curdled, but that is OK. Gradually pour in the flour mixture and continue to mix until the batter is smooth. Pour batter into your pan and bake for 50-60 minutes, or until a toothpick comes out clean.
For the glaze:
- 1-2 tblsp almond milk
- 1 tsp cinnamon
- 1 cup powdered sugar
In a small bowl pour one tblsp milk and combine your cinnamon and half your sugar. Whisk together and then add the remaining sugar. The glaze will be a bit thick, so add a bit more milk as needed or for desired consistency.
A few notes: I used 1 cup of whole wheat flour and 1/4 cup of cake flower because that’s what I had on deck. If I were to make this again I would use chia eggs instead of applesauce. I thought the extra apple would help the flavor, but it made the cake a bit more moist than I would have liked.
Despite the mushy texture towards the middle the overall cake was a success. It tasted delicious and you’d never know there was an entire beet mixed in! Besides, once you add ice cream it gets a bit mushy anyway!
To view the desserts before and after mine, click the pictures below. Click here to start at the very beginning of the potluck. Happy eating!
Q: Do you like beets as much as I do??