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The Blog’s First Birthday! Let’s Celebrate with Cake!

I can’t believe it.  I’ve been doing this blogging thing for one whole year.

On this very day of 2012, I decided I wanted to start doing this.  I baked my first recipe from scratch, took pictures of it all on my own, and posted it onto the blog I had just created.  Let me just say, one of the best decisions of my life.

Over the past year, I feel I’ve grown so much in so many ways.  I think my writing is stronger, my photography is stronger (though these pictures aren’t quite my best), I’m happier, and I’m much healthier.  And I can’t forget the part about how baking/cooking has truly become a part of my life.

To celebrate this awesome day, I’ve tackled one of the creations that started my healthy baking journey:  A Chocolate Beet Layer Cake (I talked about it a bit here).

I tried this cake first in California and fell in love with it.  It’s been my goal since then to recreate it, and I think I’ve finally done it.

I give you the richest, fudgiest, most delicious, healthy Chocolate Layer Cake you have ever had.

Chocolate Beet Layer Cake
(makes 1 2-layer 8″ cake)

  • 400g raw beets, peeled and cut into thin slices (I used a mandolin for this)
  • 3/4 cup applesauce
  • 1/3 cup date paste (detailed instructions on making this can be found here)
  • 3/4 cup buttermilk
  • 3/4 cup egg whites
  • 3/4 tsp vanilla extract
  • 1 1/4 cup spelt flour (all purpose should also work)
  • 1 tbsp baking powder
  • 1 1/2 tsp baking soda
  • 3/4 tsp cinnamon
  • 3 tbsp cornstarch or arrowroot
  • 1/2 cup extra/special dark cocoa powder (I used this kind)
  • 1 recipe of Chocolate Banana Frosting (when on the cake, the banana taste is not very prominent)
Preheat oven to 350F.  Combine beets, applesauce, date paste, buttermilk, egg whites and vanilla in the bowl of food processor.  Process until completely mixed and smooth.  In a large bowl, mix together dry ingredients.  Add beet mixture to dry ingredients and mix until combined.  Pour batter equally between two 8″ circle pans (you may have some extra batter, use it to make cupcakes!).  Bake for 30 minutes, until a toothpick inserted comes out clean.  Let cakes cool before removing from pan.  Place one cake on a large plate, and spread a thin layer of frosting on the top.  Top with the other cake and spread remaining frosting all around.  If desired, top with some mini chocolate chips like I did.  Store cake in fridge.  Recipe makes 8-12 slices.

I can’t thank you guys (my readers) enough for everything you’ve done to keep this blog going.  Every time you tell me you liked a recipe, leave a sweet comment, or even as much as visit a page, it puts a smile on my face.

Thank you so much for everything!

Revisited Recipe of the Day:

Sweet Potato Beet Cake


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23 Comments

  • Reply
    Aya @sukarah
    April 23, 2013 at 5:41 am

    Happy birthday to your blog! I like you, also started blogging recently, I also think it was the best decision I ever made. Anyway, I found your site through foodgawker, I’ve had beet cake on my minds for a while now, but i have not made it yet because my family is very picky a slightest taste of beet and I’d be left with a large cake to eat by myself! Btw, your photos are very nice, even the ones at the start of the blog, you should see some of my (horrible) photos I had up until a few month ago!

    • Reply
      SS
      April 23, 2013 at 6:45 am

      Thanks for everything, Aya.

      This cake does have a slightly different taste, but it pairs great with the chocolate so I don’t mind at all. I’d love to check out your blog. What’s it called?

    • Reply
      Aya @sukarah
      April 23, 2013 at 5:09 pm

      my blog is called sukarah http://sukarah.com (meaning sweet sugarette in Arabic). Btw, i read on your profile that you are a teenager, and i remembered 10 years ago when i was a teenager i couldn’t boil an egg to save my life. and don’t get started on healthy. some one your age thinking of healthy food and not on anther fad diet! You are ahead of many of us. Keep up the good work dear.

    • Reply
      SS
      April 24, 2013 at 2:12 pm

      Thanks again for such a sweet comment.

      Eating and living healthy leaves me so much more energized and happy everyday. I’m not sure why more people my age don’t do it!

  • Reply
    Mia
    April 23, 2013 at 6:41 am

    This looks amaaaazing! I love that it looks so fudgy and yet it’s so healthy! Can’t wait to try it out 😀 definitely subscribing to your blog!

    • Reply
      SS
      April 23, 2013 at 6:46 am

      Awww, thanks! I love the fudgy and healthy part too. Make sure to tell me what you think if you decide to make it!

  • Reply
    Rachael
    April 23, 2013 at 9:12 am

    Happy Blog Birthday! The cake looks amazing! I’ve never had beet cake before and I’m not a big fan of beets (even though I know they are really good for you) so this might be the perfect way to get me to eat them (can’t go wrong with cake, right?). I’ve tried several of your recipes and they have all turned out wonderfully. Thanks for posting such great, healthy recipes!

    • Reply
      SS
      April 23, 2013 at 3:12 pm

      Thank you so much for taking the time to write all that, Rachael.

      I’m actually not a huge fan of beets either (though I used to be), but love this cake, so it’s probably just fine for you. I’m glad you liked some other recipes, too!

  • Reply
    Kaylee Carter-Arriaga
    April 23, 2013 at 7:17 pm

    How many calories?

    • Reply
      SS
      April 24, 2013 at 6:50 am

      I’m not quite sure, but feel free to plug the ingredients into an online recipe nutrition calculator.

  • Reply
    Anonymous
    April 23, 2013 at 8:42 pm

    Congratulations for your first year!!
    I have a question about this recipe. I don’t like dates, can I substitute for another ingredient or can I omite it????

    • Reply
      SS
      April 24, 2013 at 6:53 am

      I don’t think you can taste the dates, but I understand if you don’t want to risk it. The date paste in this recipe acts as the sweetener, so definitely don’t omit it. I would replace it with a liquid sweetener like maple syrup, honey, or agave (I’m not completely sure of how much to use though, so you should probably taste the batter until you get it right.)

  • Reply
    Anonymous
    April 23, 2013 at 10:38 pm

    I don’t own a mandolin (yet)… Do you think I could coarsely grate/shred the beets instead?

    • Reply
      SS
      April 24, 2013 at 6:53 am

      That sounds perfect!

  • Reply
    Michelle Moe
    April 24, 2013 at 5:48 pm

    1,886 calories for the entire cake according to MyFitnessPal recipe calculator. Can’t wait to try this!

    • Reply
      SS
      April 27, 2013 at 8:35 am

      Sounds pretty good to me, Michelle. Thanks for calculating it. And please tell me what you think of the cake 🙂

  • Reply
    Anonymous
    June 4, 2013 at 11:28 pm

    Hi,

    Any ideas as to what I could substitute the buttermilk with please? Preferably something non-dairy?

    Can’t wait to try this out!

  • Reply
    photo cakes in pune
    June 8, 2013 at 1:57 am

    I like the blog.Nice writing.

  • Reply
    Abhay Kumar
    July 28, 2013 at 8:52 am

    congrats for a wonderful blog and recepie too..chocolate cakes always add more to any occassion.
    chocolate birthday cakes bakers

    • Reply
      SS
      July 29, 2013 at 10:25 am

      Thanks!

  • Reply
    SS
    August 28, 2013 at 11:23 am

    I’m glad it worked out 🙂

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