Chocolate Beet Cake

Ingredients (For the Chocolate-Beet Cake):
  • 2 cups all-purpose flour
  • 11/4 cups sugar 
  • 1/2 cup Dutch processed cocoa powder
  • 1/2 teaspoon salt
  • 11/2 teaspoon baking soda
  • 2 tablespoons egg replacer powder whisked in 6 tablespoons water
  • 1/4 cup canola oil
  • 3/4 cup warm almond milk (or non-dairy milk or just use water)
  • 1 teaspoon pure vanilla extract
  • 3-4 medium beets, peeled and chopped
Ingredients (For the Chocolate Glaze):
  • 1 cup bittersweet or semi-sweet vegan chocolate chips
  • 1 tablespoon coconut oil
Directions:
  1. Combine chopped beets with water in a saucepan; bring to a boil. Lower the heat to simmer and cook till the beets are very tender, this will take about 30~40 minutes. Drain and let cool. Puree the beets until very smooth.
  2.  Preheat the oven to 350°F. Lightly grease a 8-inch round pan that is at least 2-inch deep. Line the bottom of the pan with parchment and spray it with cooking spray.
  3.  In a large mixing bowl, combine flour, sugar, cocoa powder, baking soda, and salt.
  4.  Stir in egg replacer mixture, canola oil, warm almond milk (or warm water), 11/4 cups of pureed beets and vanilla extra. Mix well until combined.
  5.  Pour the batter into the prepared pan and bake for 40-45 minutes or until a toothpick inserted into the center of the cake comes out clean. Let the cake cool for 15~20 minutes in the pan before turning it out onto a wire rack to cool completely.
  6.  Melt the chocolate chips in a microwave chips until melted. Do this in bursts of 30 seconds, mix and then heat again until the chips are completely melted. Stir in the coconut oil and mix well.
  7.  Once the cake is cool, pour the glaze on top and spread it out with a knife.

Cinnamon Zucchini Cakes​

Ingredients (For the Cake):
  • 1 cup all-purpose flour
  • 1/3 cup granulated sugar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon pumpkin spice
  • 1/4 teaspoon salt
  • 1.4 ounces raisins (optional)
  • 1.4 ounces walnut pieces (optional)
  • 1 small to medium size zucchini, grated
  • 1.75 ounces vegan yogurt
  • 4 tablespoons canola oil
  • 4 tablespoons plant-based milk
  • 1/4 teaspoon apple cider vinegar

Ingredients (For the Drizzle):
  • 1 tablespoon soy yogurt
  • Icing sugar, to taste
Directions:
  • Preheat the oven to 350°F.
  • Oil and slightly flour two mini bundt cakes pans and set them aside.
  • In a medium bowl, add all the dry ingredients (up to and not including the walnut pieces) and mix well. Set this aside.
  • Add all wet ingredients in another bowl and mix them with a spoon until they're well combined.
  • Add the wet mixture to the dry ingredients and mix them until the flour is incorporated.
  • Spoon the mixture evenly into the prepared bundt pans and bake them for 25-30 minutes.
  • Cool them in pans on a wire rack for 10 minutes. Afterward, gently remove cakes from pans. Cool them completely on wire rack.
  • Whisk the icing sugar with yogurt in a small bowl until it's smooth.
  • Drizzle this over the cakes before serving them.
Sources:
  • Gallo, Fabio. "Cinnamon Zucchini Cakes". One Green Planet. 2021. https://www.onegreenplanet.org/vegan-recipe/cinnamon-zucchini-cakes/. Accessed 05 June 2022. 
  • Nandula, Pavani. "Chocolate Beet Cake". One Green Planet. 2017. https://www.onegreenplanet.org/vegan-recipe/beet-chocolate-cake/. Accessed 01 June 2022.
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