Chocolate Beet Black Bean Cake
1 large cooked beet, diced (about 2 cups)
1 can no-salt-added black beans, drained and rinsed (1.5 cups)
1 cup butter, room temperature
1 cup sugar
4 large eggs
2 tsp vanilla
1 cup whole grain flour (I use whole grain ivory wheat)
2 tsp. baking soda
1/2 tsp salt
1/2 cup cocoa powder
Preheat oven to 350
Blend the beet and beans in a food processor until smooth, Set aside.
In a medium sized bowl, mix together the flour, baking soda, salt, and cocoa powder. Set aside.
Cream together the butter and sugar until pale and fluffy
Break the eggs into a bowl (so no shells end up in your cake).
Beat the the eggs into the butter/sugar mixture one by one.
Scrape down the sides of the bowl, add the vanilla and beat some more.
1 can no-salt-added black beans, drained and rinsed (1.5 cups)
1 cup butter, room temperature
1 cup sugar
4 large eggs
2 tsp vanilla
1 cup whole grain flour (I use whole grain ivory wheat)
2 tsp. baking soda
1/2 tsp salt
1/2 cup cocoa powder
Preheat oven to 350
Blend the beet and beans in a food processor until smooth, Set aside.
In a medium sized bowl, mix together the flour, baking soda, salt, and cocoa powder. Set aside.
Cream together the butter and sugar until pale and fluffy
Break the eggs into a bowl (so no shells end up in your cake).
Beat the the eggs into the butter/sugar mixture one by one.
Scrape down the sides of the bowl, add the vanilla and beat some more.
Turn the mixer to low/slow.
Add the flour mixture 1/2 cup at a time.
Scrape down the sides and fold in the beet/bean mixture 1/2 at a time.
Scoop the batter into a prepared wreath pan (greased and floured)
Bake at 350 for 30-40 minutes, until the cake springs back to the touch, or a toothpick inserted comes out clean.
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Let the cake cool in the pan for 10 minutes before inverting it onto a plate.
Optional: Dust with powdered sugar right before serving. Also great with whipped cream.
Optional: Dust with powdered sugar right before serving. Also great with whipped cream.
