makes 2x 8 inch round cakes
3 cups of flour
3/4 cup cocoa powder, plus additional for pans
1 1/2 tbsp baking soda
1/5 tsp salt
1 cup dark brown sugar
1 1/2 cup filtered water
1/2 cup of olive oil, plus additional for pans
3 tbsp red wine vinegar or apple cider vinegar
1 tsp vanilla
1 1/2 cup fresh or whole canned beets (finely grated)
1 cup 5 oz of crushed walnuts (for decoration - optional)
Preheat oven to 350F. Lightly oil 2 x 8inch round cake pans. Dust pans with cocoa powder.
In a large bowl, mix flour, cocoa powder, baking soda, salt, and sugar.
In a small bowl whisk together water, olive oil, vinegar, and vanilla. Add wet ingredients to dry ingredients and whisk well to combine. Stir in the grated beets.
(Beets the easy way - add the beets to the wet ingredients and zap it with hand help wand mixer)
Divide batter evenly between prepared pans. Bake for 20-25 minutes or until an inserted toothpick comes out clean.
Remove from oven and allow to cool completely before frosting.
Cream Cheese Frosting
1 8 oz vegan cream cheese
2 cups powdered sugar, or more just in case it is still too runny)
1 tsp rum extract (or real dark rum)
Whisk with electric hand-held mixer together and let chill in the refrigerator for 1 hour.
Frost the cake
Stick the crushed walnuts to the side of the cake.
