Thursday, February 13, 2014

Mmmm Fudgy Chocolate Cake with Pink Icing

This is incredible. The secret ingredient is beets. It is fudgy and moist and delicious.


 1 300g beet
1 cup rice flour
1 tsp baking powder
1/2 baking soda
1/2 cup cocoa powder
3/4 cup superfine sugar
1 cup non dairy milk
1 tsp apple cider vinegar
1/4 cup canola oil
2 tsp vanilla extract
Pre-heat oven to 400 degrees. Wash the beet and place it unpeeled on a baking tray and roast for 1 hour. Cool on rack. Peel the beet. Reserve 2 tsps. of the juices released to colour the icing.
Puree the beet adding a little water to help the process.
Reduce the oven temperature to 375 degrees. Grease a 8 inch pan.
Curdle the milk by adding the vinegar. Set aside for a few minutes.
Combine the dry ingredients in one bowl and the wet ingredients in another. Fold the dry into the wet ingredients, add the pureed beet and stir until no lumps remain.
Pour into greased cake pan and bake for 27 minutes. Cool and ice.
2 cups icing sugar
1/4 cup water
2 tsp beet juice
Whisk until smooth.

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