Wednesday, August 06, 2008

Un Gateau Rouge

This cake is CRAZY. It is magenta because it has BEETS!

Recipe Converted from Better Homes and Gardens Cookbook

Best "Two-Egg" Cake

1/3 cup shortening

1 1/2 cups sugar

1 tsp vanilla extract

Ener-G Egg Replacer equivalent to 2 eggs (or you can use 2 tbl ground flax and 1/4 cup water)

2 1/4 cups flour (I used a combination of whole wheat pastry flour and white bread flour)

2 1/2 tsp baking powder

1 tsp salt

1 cup vegan milk

2 or 3 beets, cooked, peeled and pureed

Prepare egg and set aside

Cream sugar and shortening

Add "eggs" and other wet ingredients including beet puree

Sift in dry ingredients and stir until combined

Pour into greased pan (I used two 9in circulars) and bake in a 375 degree oven for 25 minutes

When cake has cooled, frost with a fluffy vanilla frosting (powdered sugar, vanilla and vegan milk)


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