May I Have Your Vote?

This past Saturday, I participated for the second time in the Virtual Vegan Potluck.  Annie at An Unrefined Vegan was once our host and organizer and did an amazing job at it!  It truly is a fun and exciting feeling to be connected to so many bloggers from so many different places.  Plus, my meal-making inspiration is now overflowing with ideas from all the other delicious looking dishes that were shared!

Close Up - glaze and sliced into - edited

Now, I don’t do much self-promotion, but I am here today to ask you for your vote.  You see, for the potluck, I made and virtually brought this Double Chocolate Beet Bundt Cake with Maple Caramel Glaze.  Remember it?  I’ve been wishing I had some more of it myself!  While it may be long gone (for now), it is time to honor those potluckers who made everyone’s favorite dishes.  If you liked my cake, you can vote for me here under the desserts category.  If you are also inclined, head on over to the Virtual Vegan Potluck’s featured ingredient page and re-pin my cake.  The dish featuring the secret ingredient with the most re-pins is also a winner.

Thank you for your vote (or for just reading this far) and for joining me in another blogging adventure!

Virtual Vegan Potluck: Double Chocolate Beet Bundt Cake with Maple-Caramel Glaze

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???”

Whole on cake stand from above - edited

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.

Close Up - glaze and sliced into - edited

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.

slice on plate - edited

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.

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Double Chocolate Beet Bundt Cake with Maple Caramel Glaze

Makes one bundt cake

A Move Eat Create original recipe

(but inspired by various recipes throughout the Internet)
                                                      Sliced into on cake stand - edited

Ingredients:

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

Directions:

To make the cake:

  1. 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.
  2. Preheat oven to 350 degrees.  Spray or oil your bundt pan and set aside.
  3. Prepare dry ingredients.  Place flour, cocoa powder, flax seed, baking powder, salt, and cinnamon in a large mixing bowl.  Whisk together and set aside.
  4. Place boiled, drained beets in a food processor or good blender.  Add coconut milk and apple cider vinegar.  Puree until smooth.
  5. Pour beet mixture into a medium bowl.  Stir in vanilla extract, turbinado sugar, and mashed bananas.  Mix well to combine.
  6. 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.
  7. 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:

  1. 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.
  2. 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!

To visit the dish presented before mine click this link:  go_bck-300x257

To visit the dish next in the line up click through here:  go_forward-300x243

 

** I am also submitting this recipe to Healthy Vegan Friday, hosted over at The Veggie Nook.  A wonderful weekly gathering of delicious vegan recipes!