Obviously, I was trying to disguise how poorly the cake turned out, though easy to make. But this cake gave me some ideas! If I can just puree the beet fine enough, I could tweak the cake to become like a dense red velvet cake! It was that red!
Since the sugar grains are so big, I don’t agree that the sugar should be mixed with oil before adding to the flour. I would rather have the beet puree mixed with the sugar before adding oil. This would also help the beet to become even more sweetened, and could become something similar to a “raisin-like” fruit in the cake. Keep people guessing. Maybe it’s because of that, I also feel like the cake can do with some nuts. I will keep experimenting with this.
I used whole wheat flour and first baked for 45 minutes at 375 F, but the cake was not baked inside, so I baked another 15 minutes. The downside is that the cake was burned on the top. So I recommend baking for 1 hour at 350 F, then check if the cake is baked through.
Apparently, this cake is a favorite among vegan and non-vegans alike! Many have tried and liked it!