Ettie’s Eats: Vegan Beet Bundt Cake
Fill up on weekly kitchen experiments, recipes and local cooking tips from our assistant editor, Ettie Berneking.
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It’s been a long time since I was vegetarian. This was back in my college days when my limited budget didn’t allow much room for meat. Beans were much cheaper, and it also helped that a few of my roommates (there were five of them) were also vegetarian. We could lean on each other for support when we couldn’t think of another way to grill, fry or bake the veggies that filled our fridge. It was a rough two years, and by the end of college, I was once again a carnivore and thrilled about it!
But even now, years later when my fridge is well stocked with venison, brats and even quail, I still find myself eating a largely veggie-based diet. And when I bake, it’s almost always vegan. There’s something about most vegan baked goods that I still love. They’re usually a stich less sweet than their non-vegan counterparts, and most recipes I find come with a slew of comments from other bakers who eagerly share the tweaks they’ve made to the original recipe. It might be this excitement around experimenting with the recipe that draws me to the vegan recipes, or it might be that I don’t usually have eggs or milk on hand, so these recipes are just convenient.
Whatever the reason, I still find myself flipping through Colleen Patrick-Goudreau’s The Vegan Table. There are so many great recipes in here whether you’re looking for a tasty vegan/vegetarian side dish or a sinfully moist chocolate cake. This recipe for her chocolate beet bundt cake is a personal favorite! Two cups of pureed beets give this cake plenty of moisture with just a hint of sweetness. I served this up to my brother and his friend, two meat-craving guys, and they said they thought it tasted like beets but still gave it two thumbs up.
I consider that a success! One heads-up: Wear an apron. I was covered in a rainbow of purple from the beets.
Now get baking.
Vegan Beet Cake
from The Vegan Table by Colleen Patrick-Goudreau
½ cup canola oil
1½ cups dark brown sugar, packed
2 cups pureed boiled red beets (about 3 medium-size beets)
½ cup non-dairy chocolate chips, melted
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
Confectioners’ sugar for dusting
1. Preheat oven to 375°F.
2. In a mixing bowl, cream together the oil and brown sugar. Add in the pureed beets, melted chocolate chips and vanilla, and mix well.
3. In a separate bowl, combine the flour, baking powder and salt. Add to the beet mixture, and stir until just combined.
4. Pour the batter into a prepared mini bundt pan, and bake for 45 minutes.
5. Cool in a pan for 10 minutes before inverting the pan and sliding out the cake.
6. Once the cake has totally cooled, dust with confectioners’ sugar, and serve.
Makes one mini bundt cake.