Yes, I know the name of the recipe might sound weird - why would you use beet in a cake - well, why not? It’s pink and beautiful, plus kids really enjoy it and they don’t even know they’re eating a vegetable cake! This cake is completely vegan so there are no eggs or dairy, that can really help if you need to make a cake for someone who is allergic to one of the above. To replace the eggs, I used applesauce.
This time I am not using any shortcuts and I made the applesauce myself! Check out my easy recipe on making your own homemade applesauce and after you see how easy it is to make, you will never buy applesauce again! If you don't have time you can still use store-bought, but I encourage you to try and make your own applesauce. Bonus: you can use it in my vegan cinnamon rolls recipe too, it’s a win-win 🙂
To make the beet cake, you only need one bowl and a spoon, it just doesn’t get any easier than that. To garnish the cake, I made a light pink frosting. To make it pink, you soak shredded beet in water and mix the water with powdered sugar. The cake is delicious without the frosting as well but I like to add it for extra deliciousness!
The recipe yields 2 cake loaves, you can double the ingredients for a bigger cake.
I hope you’ll like the recipe as much as I do! Let’s get started:
- 2 cups flour
- 1 medium beet finely grated
- ¾ cup demerara sugar
- ¾ cup applesauce
- ¾ cup vegetable oil
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- Juice of half a lemon
- 1 cup powdered sugar
- 2 tablespoon water
- Heat the oven to 160°C / 325°F fan.
- In a bowl, mix all the ingredients to a unify batter.
- Grease 2 loaf molds.
- Pour the batter into the molds.
- Bake for 45 minutes.
- For the garnish: In a bowl, whisk the water and powdered sugar to a smooth mixture.
- Pour the glaze on the cakes.
- Have a piece of cake with a cup of tea and enjoy!