This September I flopped my dessert at a family gathering for the first time. It was truly sad. Yet, one should not go blaring into a situation with a new recipe, let alone a vegan carrot cake recipe. When people tell you something is THE BEST, do not believe them until you have clear evidence. Lesson learned. Again.
When my family gathered a few weeks after this gooey gaffe for Canadian Thanksgiving (a time of gratitude, not a tribute toward our genocidal forebearers), I was hoping to clear my shame & satisfy my own (gluten & dairy free) sweet tooth with a great dessert. This was it. I am ashamed to say I forgot my brother is not a beet lover (is in fact, a beet despiser) until he was shoveling this cake into his mouth. I haven’t told him he ate & loved beet cake. Ah, siblings.
So, here it is. A delicious bundt. A fairly simple slice delivering great taste with little fuss or guilt. Serve with whipped cream or serve it plainly, as it is fine on its own.
Gluten & Dairy Free (but you can use either or both in the recipe if you like)
Prep time: 30 minutes
Cook time: 55 minutes
3/4 cup cooking oil (I use light olive oil) or 1 cup butter, softened divided
1 1/2 cups dark brown sugar
4 oz semisweet chocolate
2 cups beet puree
1 tsp vanilla extract
2 cups all-purpose gluten-free flour, or regular gluten-y flour
2 tsps baking soda
1/4 tsp salt
confectioners sugar for sprinkling, optional
Clean beets & cut into 2 inch pieces. Cover well with water & boil 15-20 minutes or until a fork can easily slide inside. Allow beets to cool. Preheat oven to 375 degrees. Place beets in food processor and puree. Set aside. Combine 1/2 cups of oil or 3/4 cups of the softened butter and brown sugar, mix well with electric mixer. Add eggs and mix well. Melt the remaining 1/4 cup oil or 1/4 butter with chocolate and add to the wet ingredient mixture. Combine flour, baking soda and salt then add them to the mixture, blend well. The mixture should seem like it may be too wet to bake properly. Believe me, it will. You can add a little more oil or butter if you need help reaching this consistency. Pour the lot into a greased floured 10-inch fluted tube pan. Bake for 45-55 minutes. Allow cake to cool before removing from pan. Sift confectioner’s sugar over the top and serve.