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Conscious Healthy Living
July 30, 2010
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Red Velvet Beet Cake
Written by Ann Wagoner   
Chocolate Chip Beet Cake
Vata: decreases
Pitta: increases
Kapha: neutral
What's a Dosha?
Season: Fall

When the weather starts turning colder, and you have beets in the garden, this is a great way to ease into a season of beets. Naturally sweet, they become the perfect dye for a red velvet cake. When grated and iced with a cream cheese frosting, this cake can become a carrot cake alternative. Save a little beet juice for the frosting if you want it pink.

Ingredients:

1 large beet or 2 medium beets (2 cups grated)
1 egg
2/3 cup orange juice
1 t vanilla
1 t cinnamon
1 / 4 t nutmeg
1 / 8 t allspice
2 T ghee or butter
1 / 2 cup maple syrup
DRY INGREDIENTS:
2 cups whole wheat flour
1 / 2 t salt
2 t baking powder
1 / 2 cup dry currents
1 / 2 cup chocolate chips
 

Directions:

  1. Grate beets.
  2. Beat egg and add wet ingredients.
  3. Oil a 10 inch cake pan lined with wax paper.
  4. Add dry ingredients except currents and chips.
  5. Fold in currents and chocolate chips.
  6. Bake 45 minutes at 325* F.
  7. Invert on plate after cooling 10 min.
Preparation time: 1 1/2 hour (with baking) Serves: 8

For Individual Doshas

Vatas: add a cream cheese frosting.
Pittas: beets are best avoided or used moderately.
Kaphas: substitute barley flour for wheat flour.
 

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