I made this recipe as a combo of two of my favorite desserts: Chocolate and Chocolate, haha 😉
A chocolate cake with a molten chocolate center, yum! And the beet gives it this nice beety flavor. I’m sure you’ll love it!
Here you’ll find the ingredients for six of these wonderful delicious cakes:
- 2 medium red beets
- 1 1/2 cups all-purpose flour
- 1 cup sugar
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2/3 cup non-dairy milk
- 1/2 cup canola oil
- 1 tablespoon apple cider vinegar
- 1 tablespoon vanilla extract
- 6 tablespoons semisweet chocolate chips
- powdered sugar for dusting
To start, grab your beets.
Peel and cut them in about 2-3 inch pieces. Place them in a medium saucepan, cover with water and bring to a boil. Cook for 25 minutes or until soft. Drain and set aside until cool to handle. Mash beets with a fork or a potato masher until they reach smooth consistency. Alternatively, you can use an immersion blender to purée your beets.
Preheat oven to 400 degrees. Lightly grease your six ramekins and line the bottom of each with a small parchment paper piece that covers the bottom of the ramekin. This will ease unmolding the cakes.
In a large bowl whisk together flour, sugar, cocoa powder, baking soda, and salt.
In a separate bowl whisk together beets, non-dairy milk, oil, vinegar, and vanilla. Add the wet mixture into the dry mixture and mix until just combined.
Fill each of your ramekins about half-way full.
Place the ramekins on a baking sheet and bake for 17 minutes. Once done, remove from oven and let sit for 3 minutes.
Run a sharp knife around the edges of each cake and then flip the ramekin over to unmold the cake.
Sift powdered sugar on top.
Grab a fork or any other utensil that’s near you and dig in while warm – that’s the best part!
Enjoy the rest of your Virtual Vegan Potluck Party! To visit the next blog, just hit the ‘forward’ button below. Forgot something on the previous blog? No problem, just hit the ‘back’ button. Thanks so much for stopping by!
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