One of my favorite things to do these days is to spend an afternoon home alone baking, feed the finished product to Mr. Move Eat Create when he returns, and then ask, “Do you know what was in that???”
Of course, I know that its unlikely he’ll guess correctly, but I wait and anticipate his answer. Then, I excitedly share what the secret ingredient actually was, basking in my sneakiness and healthy baking subterfuge.
I first discovered the odd fun of this little game when I made zucchini brownies. I reached new levels of enjoyment with it after sharing my batch of Chocolate Covered Katie’s black bean brownies, and totally had a blast with it after making this creation here.
This cake was a perfect opportunity for me to: a) practice my gluten free baking skills, b) use nutritious ingredients (like vegetables) to make something traditionally lacking in health promoting properties, and c) eat chocolate.
As an added bonus, I was already in the process of fine-tuning this recipe when the Virtual Vegan Potluck sign-up and announcement came out, indicating they’d be featuring a key ingredient this time around and that the key ingredient was beets!
Perfect! I had clearly earned some good food blogging karma somewhere.
For this final version I added a maple-caramel frosting which was so good that I may have scooped up and eaten much of the excess drizzle with my fingertips. And it may have made me so happy and weak in the knees that I had to sit down.
If all that extra sweet drizzle isn’t you’re thing, I also made a version that was topped with a simple dusting of vegan powdered sugar. It, too, was wonderful.
Double Chocolate Beet Bundt Cake with Maple Caramel Glaze
Makes one bundt cake
A Move Eat Create original recipe
For the cake:
- 2 medium beets, diced
- 2 ¼ cups gluten free all purpose flour (I like Pure Pantry for baking)
- ½ cup cocoa powder
- ¼ cup ground flax seed
- 1 ½ tspn baking powder
- ½ tspn salt
- ¼ tspn cinnamon
- 1 ¼ cup vanilla (or plain) coconut milk
- 1 tblspn apple cider vinegar
- 1 tspn vanilla extract
- ¾ cup turbinado sugar
- 2 small very ripe mashed bananas
- ½ cup mini chocolate chips (I like Enjoy Life)
For the glaze:
- ½ cup vegan brown sugar
- ¼ cup Earth Balance
- 2 tblspns coconut milk
- ½ tspn vanilla extract
- ½ tspn maple extract (optional: If you don’t want the maple flavor, sub additional vanilla extract)
- ½ cup vegan powdered sugar
To make the cake:
- Place diced beets in a pot and fill with enough water to cover by an extra inch or two. Bring to a boil. Let beets boil for approximately 7-8 minutes to soften. Drain and set aside.
- Preheat oven to 350 degrees. Spray or oil your bundt pan and set aside.
- Prepare dry ingredients. Place flour, cocoa powder, flax seed, baking powder, salt, and cinnamon in a large mixing bowl. Whisk together and set aside.
- Place boiled, drained beets in a food processor or good blender. Add coconut milk and apple cider vinegar. Puree until smooth.
- Pour beet mixture into a medium bowl. Stir in vanilla extract, turbinado sugar, and mashed bananas. Mix well to combine.
- Make a well in the center of your dry ingredients and pour wet ingredients in. Mix well by hand to combine all ingredients thoroughly. Pour in your chocolate chips and stir a couple more times to distribute them throughout the batter.
- Pour batter into prepared bundt pan. Bake for 25-30 minutes, or until a toothpick inserted into the cake comes out clean.
To make the frosting:
- Melt brown sugar, Earth Balance, and coconut milk in a small saucepan over medium heat. Whisk/stir frequently during this process. Once they melt, the mixture should turn a nice shade of brown. This should only take 2-3 minutes. Remove from heat and stir in the vanilla and maple extract. Let sit to cool for a few minutes.
- After the sauce has cooled for about 5 minutes, stir in the powdered sugar. This will thicken the sauce, making it a more substantial frosting/glaze. Stir/whisk well until all powdered sugar has been incorporated into the sauce. Let cool completely before drizzling over cake.
And now, please check out other dishes in the potluck!
** I am also submitting this recipe to Healthy Vegan Friday, hosted over at The Veggie Nook. A wonderful weekly gathering of delicious vegan recipes!