Well, we made it! We’ve moved to a new house.
The reason for my absence last week was primarily because I was simultaneously packing our life into boxes and entertaining Liam in a very non-childproofed house. Oye.
Thankfully, we had a great number of family and friends helping us with both the move and Liam this weekend.
Today is actually the first day it’s starting to look like a home. Our beds are made, we have some semblance of a living room, and a small area that is Liam-proofed. 😀
I can’t wait to show you some photos of both our first house and of our now our new house! Our new house is located in our favorite neighborhood in Columbia. It’s within walking distance of parks and grocery stores…perfect for a family with one car and an active baby! 😀
It also has a spectacular sunroom that is going to be my saving grace for food photos! No more going outside to shoot in the blazing Southern summers and chilly winters. Woot!
Okay. Now to this cake! I first made it as an experiment to see about making a red velvet cake without food coloring, after loving the chocolate beet cakes for two so much. I’m pretty sure I’d just need to add some raspberry or strawberry purée to get that gorgeous red color.
Despite the lack of red, this cake is ah-mazing! It’s one of those cakes like the black bean chocolate cake, where you’re hiding vegetables inside but there’s not a lick of vegetable flavor. The vegetables also make it incredibly moist…without the use of extra butter or eggs. My kind of cake!
The true test was my husband taking the cake to work and having his coworkers try it without knowing its secret ingredient. Then, after they had enjoyed a few mouthwatering bites, revealing that it’s made with beets. They were all shocked because of its deliciousness and impressed that it was made with beets! Genius.
I hope you get a chance to make it and enjoy it! 😀
I’m off to go unpack another 238 boxes.
Chocolate Beet Cake
adapted from BakeCakery
- 1 cup puréed beets
- 1/2 cup canola oil
- 1/4 cup milk
- 2 teaspoons plain yogurt
- 1/2 teaspoon white distilled vinegar
- 2 eggs
- 3/4 cup whole wheat pastry flour
- 2/3 cup sugar
- 1/2 cup natural unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- Preheat the oven to 350°F.
- Line the bottom of two 6″ round cake pans with parchment paper and spray with canola oil. Set aside.
- Beat the wet ingredients (beets, oil, milk, yogurt, vinegar and eggs) together in a large bowl.
- Stir the dry ingredients (flour, sugar, cocoa, baking powder and baking soda) together in a small bowl until combined.
- Stir the dry ingredients into the wet ingredients until combined.
- Pour into the prepared pans (should be about 1.5 cups of batter for each cake pan).
- Bake for 30-45 minutes until a cake tester comes out clean.
- Allow the cakes to cool in the pans for 5 minutes.
- Gently flip the cakes onto a cooling rack to cool completely.
- Decorate with your favorite icing. I used a 16 ounce tub of cream cheese frosting.