Beet Bundt Cake

Name: Beet Bundt Cake
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 16
Cuisine: Global
Ingredients: 9 grams teaspoons baking powder (look for aluminum-free); 450 grams cups puréed cooked (boiled or steamed) red beets (about 3 medium-size beets); 120 milliliters 1/2 cup canola oil; 340 grams 1/2 cups packed dark brown sugar; 250 grams cups all-purpose flour; 0 teaspoons salt; 90 grams 1/2 cup nondairy semisweet chocolate chips, melted; 5 milliliters teaspoon vanilla extract

Beet Bundt Cake is a dairy free recipe with 16 servings. This recipe covers 5% of your daily requirements of vitamins and minerals. One serving contains 250 calories, 2g of protein, and 10g of fat. A mixture of baking powder, puréed beets, nondairy semisweet chocolate chips, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Preheat oven to 375°F (190°C, or gas mark 5), and lightly oil a Bundt pan.

Ingredients you will need

Cooking Oil

Equipment you will use

Kugelhopf Pan

Oven

In a mixing bowl, cream together oil and brown sugar.

Ingredients you will need

Brown Sugar

Cream

Cooking Oil

Equipment you will use

Mixing Bowl

Add beets, melted chocolate chips, and vanilla, and mix well.

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Chocolate Chips

Vanilla

Beet

In a separate bowl, combine flour, baking powder, and salt.

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Baking Powder

All Purpose Flour

Salt

Equipment you will use

Bowl

Add to wet beet mixture, and stir until just combined.

Ingredients you will need

Beet

Pour into prepared Bundt pan, and bake for 45 minutes, or until a toothpick inserted near the center comes out clean.

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Kugelhopf Pan

Toothpicks

Oven

Cool in pan for 10 minutes before removing to a wire rack. Cool completely. Before serving, dust with confectioners' sugar and top with blueberries, if desired.

Ingredients you will need

Powdered Sugar

Blueberries

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Wire Rack

Frying Pan

Compassionate Cooks' Tip

Reserve 1/4 cup (55 g) of the puréed beets (or purée a fourth beet) to create a red/pink frosting or ganache, using confectioners' sugar and nondairy butter such as Earth Balance. For a ganache, use the water in which you cooked the beets to thin out the topping. For frosting, fluff up using a hand mixer.

Ingredients you will need

Powdered Sugar

Nondairy Butter

Frosting

Beet

Water

Equipment you will use

Hand Mixer

The Vegan Table

From The Vegan Table: 200 Unforgettable Recipes for Entertaining Every Guest at Every Occasion by Colleen Patrick-Goudreau. Text copyright © 2009 by Colleen Patrick-Goudreau. Food photography by Glenn Scott Photography. Used by permission of Fair Wind Press.