Beet Chocolate Cake
By Rachael Weaver
1 large beet (appox. 8-10 ounces)
¼ cup water
unsweetened apple sauce
2 tablespoons water
1 teaspoon vanilla extract
1 teaspoon apple cider vinegar
1 1/2 cups soft white whole wheat flour
1/2 cup cocoa powder
1/2 cup sucanat or organic sugar
1 tablespoon cornstarch
2 teaspoons baking soda
1/2 teaspoon salt
1/4 teaspoon cinnamon
Put several red beets with the skin in a saucepan with water to cover and boil until soft, 30-60 minutes depending on number and size. Once they are soft, run cold water over them and slip the skins right off (much easier than peeling). Weigh out or measure how much you need. Put the rest into ziploc bags or containers in the right size amount and freeze for later use. Put the drained beets into the blender / food processor with 1/4 cup water, and process until pureed.
Preheat oven to 325 degrees. Use a silicone or non-stick baking pan or muffin cups.
Put the pureed beets (about 1 cup) into a 2-cup measure. Add enough applesauce to reach the 2-cup line. Pour into a larger bowl. Add the 2 tablespoons water, vanilla extract, and apple cider to the beets and mix well. Mix the dry ingredients together, then add the beet mixture and stir until well combined. Bake for 20 minutes in cupcake pan, OR bake for 35-60 minutes, depending on the size of pan you use: more for small, deep pans and less for a 9 x 13 pan. (I used a round cake pan, and it took 32 minutes.) Test by inserting a toothpick into the center; it's done when the toothpick comes out clean. Allow to cool completely before cutting and serving.