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Categories:
Cake sugar agave eggs vanilla Harvard all-purpose cocoa baking soda baking powder Frosting confectioners sugar butter vanilla cream
Viewed: 42 - Published at: a year agoIngredients
- FOR THE CAKE:
- 3/4 cups Unsweetened Applesauce
- 1/2 cups Sugar
- 1/2 cups Agave
- 2 whole Eggs
- 1 teaspoon Vanilla
- 1/2 cups Harvard (Pickled) Beets, Chopped
- 1-1/2 cup All-purpose Flour
- 1/2 cups Cocoa Powder
- 1-1/4 teaspoon Baking Soda
- 1 teaspoon Baking Powder
- FOR THE FROSTING:
- 3 cups Confectioners Sugar
- 1 cup Butter
- 1 teaspoon Vanilla Extract
- 1-1/2 Tablespoon Heavy Whipping Cream
Method
- For the cake:
- Grease a springform pan. Preheat oven to 375°F.
- In a large mixing bowl, beat applesauce, sugar and agave. Add eggs and vanilla. Beat some more for a minute or two. Add beets. Beat some more for another minute until beets are blended thoroughly.
- In a separate bowl, whisk flour, cocoa powder, baking soda and baking powder. Add dry ingredients to wet ingredients a little at a time. Blend for 1 minute until well incorporated.
- Pour mixture into your greased springform pan and smooth the top. Reduce oven temperature to 350°F, put the cake into the oven and bake for 25 minutes or until a toothpick comes out clean.
- For the buttercream frosting:
- In a medium sized bowl using an electric mixer, mix together confectioners' sugar and butter on low for 1 minute then on high for 2 minutes. Add vanilla and heavy whipping cream and continue to beat on medium for 1 minute more.
- Let cake cool completely. Spread icing on cake however you like. I took a Ziploc baggie and cut a small hole on one side of the bottom and used it like a pastry bag to pipe it onto the top of the cake.
- Enjoy!
