Chocolate Red Devil Cake2013-08-11
- Yield : 1 medium cake
- Prep Time : 15m
- Cook Time : 40m
- Ready In : 1:25 h
This chocolate cake is amazing and has two secret ingredients: beets and baby food prunes! It is so delicious and moist– everyone will be surprised what you put in it! Enjoy! Sorry for the picture quality.
- 2 cups whole-wheat pastry flour
- 1 cup sugar
- 1/2 cup unsweetened cocoa powder
- 2 teaspoons double-acting baking powder
- 2 teaspoons baking soda
- 2 Tablespoons flaxseed meal
- 1/3 cup water
- 1 large beet, cooks and diced (1 cup)
- 1/3 cup baby-food prunes
- 2 teaspoons apple-cider vinegar
- 2 teaspoons vanilla extract
- 3 cups powdered sugar
- 1/4 cup almond milk
- 3/4 cup vegan butter (you can omit this if you don't have it)
- 1/2 tsp vanilla extract
Preheat oven to 350°. Use an 8-inch square baking pan or two 9-inch round cake pans if you want icing between layers.
In a large mixing bowl, place flour, sugar, cocoa powder, baking powder, and baking soda and whisk until combined.
Place flaxseed meal in a dry blender. Add 1/3 cup water and blend about 30 seconds, until mixture is gummy. Add beets, water, prunes, vinegar, and 2 teaspoons vanilla and process 1-2 minutes, until frothy and well blended.
Mix liquid into dry ingredients. Stir until combined, then quickly spoon batter into pan.
Bake 35-40 minutes, until a toothpick inserted in the center comes out clean. Cool for at least 30 minutes before frosting. Enjoy!
Fro frosting: Beat powdered sugar, almond milk, vegan butter, and 1/2 teaspoon vanilla extract until combined and creamy. Refrigerate before frosting on cake.
Average Member Rating
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