No one will guess the secret healthy ingredients.... and it's vegan too!
Prep Time: 20 mins Bake Time: 60 mins Makes: 12-16 servies
Chocolate Bundt Cake
3 cup all-purpose flour
¾ cup cocoa powder
2 cups granulated sugar
2 tsp baking soda
1½ tsp baking powder
1 tsp salt
2 cups beet puree (6-7 small beets) - used 2 boxes of Trade Joe's Steamed & Peeled Baby Beets
1 cup warm water
¾ cup apple sauce
⅓ cup canola oil
1 tsp vanilla extract
1 cup chocolate chips
1/4 cup canned coconut milk
1/2 cup chocolate chips
1/2 cup powdered sugar
Preheat the oven to 350 degrees Fahrenheit. Spray a 10" Bundt pan and set aside.
Place steamed & peeled baby beets in a food processor. Blend until smooth. Set aside.
In a large bowl combine flour, cocoa powder, sugar, baking soda, baking powder, and salt.
In a separate bowl whisk together beet puree, apple sauce, water, canola oil, and vanilla extract. Add the wets to the dries and mix until just combined. Fold in the chocolate chips.
Transfer to prepared Bundt pan and bake for about 45-60 minutes, until a knife inserted in the middle comes out clean. Remove from oven and allow to cool in the pan for 20 minutes. Flip out onto a cooling rack and cool completely.
To make the Chocolate Ganache place chocolate chips in a small, shallow bowl. Heat coconut milk to a scald (you should see a skin form over the surface). Pour over chocolate chips and cover for 5 minutes. Gently stir together until the ganache is well combined and thickened. Mix in sugar and pour over cooled cake and serve.