Chocolate Beet Cake from Erica Linden

Chocolate Beet Cake from Erica Linden

For those of you that make faces at beets, here is a delicious and unusual recipe from one of our members, Erica Linden. I hope it inspires you to give beets another try! And I'm sure it will be wonderful for all of us that already love beets too. :) Earlier this month we shared a blogpost that Erica published about her CSA share. It was a lot of fun for everyone on the farm to read an account from the CSA members perspective. You can check it out at thebeetbunch.com.

  • 2 cups cooked, peeled & chopped beets
  • 1 cup applesauce
  • 1 cup sugar
  • 1/2 cup vanilla yogurt
  • 2 eggs
  • 1 1/2 tsp vanilla

 

 
  • 1 cup all purpose flour
  • 1 cup whole wheat flour
  • 1/2 cup cocoa
  • 1 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup chocolate chips

Combine beets with 1/2 c applesauce in a blender, puree and set aside.  Combine dry ingredients in a separate bowl.  Beat sugar, 1/2 c applesauce, yogurt, eggs, and vanilla for 3 minutes.  Add the dry ingredients and the beet mixture.  Blend.  Grease and flour a bundt pan (for cake, or use muffin tins).  Pour 1/2 the batter, sprinkle chocolate chips and cover with remaining batter.

Bake at 350 degrees for 60 minutes.  Cool 10 minutes, remove from pan.  Cool completely.  Top with powdered sugar.  (This cake is very moist, refrigeration is best to keep it from spoiling.)

Variation: Mini muffin tins, bake for 10-15 min.  Let the kids poke a few chocolate chips down into the batter.