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About the Recipe: You would never guess that beets were the moisture producing ingredient in this dessert. It is a very rich, densely chocolate, soft-centered cake-like dessert. It would be delightful topped with whipped cream or a fruit flavored preserve or jelly. It was very filling so I felt that it could be used to make 4 smaller desserts.
Recipe by:
https://www.farmerjonesfarm.com/blogs/recipes/beet-chocolate-spoon-cake?2.
Substitutions From Dr. Amy Sapola:
Replace butter with an equal amount of coconut oil or vegan butter
I’d recommend vegan egg replacer (just using 2 eggs worth likely) or making flax eggs using 2 Tbsp of freshly ground flax seed, mixed into 1/2 cup of warm water and then let it stand for 10-15 mins before adding to the recipe
Cook’s Note: There are about 3 cups of batter in the recipe. I baked them in 3 oven-safe 1 cup dessert dishes. Since they are so rich, I think that I would bake them in 4 cups for a smaller dessert. They baked in our oven for 22 minutes with the outer edges cake-like and center still soft. I also spread a generous teaspoon of raspberry or orange marmalade on the top of each dessert for a flavor accent.
pdf for Copy of Recipe – Beet Chocolate Spoon Cake
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