You’ll sneak a full two cups of vegetables into this cake but your kids will never notice – unless they help bake it of course! This cake is a dream: it requires only two mixing bowls, bakes up perfectly light and airy, and comes out in a fun circle shape that kids will love. (“How did you make a hole in the center?” my son asked).
For ease of preparation, I recommend making your beet puree the night before. Place 6 beets in a pot and cover with water. Bring to a boil, then continue to cook for 30 minutes, until very tender. Drain and let cool until cool enough to handle. Rub off the skins and transfer to a blender; process until very smooth. Refrigerate until ready to use.
- 3 cups flour
- 3/4 cup cocoa powder
- 1 cup sugar
- 2 teaspoons baking soda
- 1 and 1/2 teaspoons baking powder
- 1 teaspoon salt
- 2 cups beet puree
- 1 cup warm water
- 3/4 cup applesauce
- 1/3 cup canola oil
- 1 teaspoon vanilla extract
- In a large bowl, combine the flour, cocoa powder, sugar, baking soda, baking powder, and salt. Set aside.
- In a second bowl, whisk together the beet puree, water, applesauce, canola oil, and vanilla. Add the wet ingredients to the dry ingredients, stirring just until combined.
- Spoon the batter into a 10-inch Bundt pan coated with cooking spray. Bake at 350 degrees F for 50 minutes. Let cool in the pan for at least 20 minutes, then turn out onto a wire rack to cool completely.