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)
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