Hard economic times call for drastic economic measures. Well, kind of. Especially if it makes your food taste better anyway. During the Great Depression, bakers were rationed sugar, so instead they used boiled beets (hence the creation of red velvet cake since the beets turned the cake red). When I first hear this, I made an icky face. Beets in cake? Ew. Then I tried it, and it turns out that beets are utterly delicious in cake. Their weird smell evaporates when the cake cooks, and the only remnant in the final version of the off-putting vegetable is tender moisture.

Not only is this cake easy to make, but because of the moisture from the beets and the applesauce, it doesn’t need butter or eggs, so it is vegan. Agave nectar can be substituted for sugar, if necessary.

Beet Chocolate Cake with Peanut Butter Frosting
adapted from FatFree Vegan Kitchen

1 can of beets
unsweetened apple sauce
2 tbsp. water
1 tsp. vanilla extract
1 tsp. apple cider vinegar
1 cup whole wheat flour
1/2 cup unbleached white flour
1/2 cup cocoa
1 cup sugar
1 tbsp. cornstarch (or tapioca starch)
2 tsp. baking soda
1/2 tsp. salt
1/4 tsp. cinnamon

Preheat the oven to 325 degrees. Oil or spray a 9″ round pan, or 2, 8″ round pans for two thinner layers. 9″x13″ will work, as well.

Put the beets into a food processor or blender with their water, and process until pureed.

Put the pureed beets into a 2-cup measure. Add enough apple sauce to reach the 2-cup line. Add the 2 tablespoons water, vanilla extract, and apple cider to the beets and mix well.

Mix the dry ingredients together in a large bowl; then add the beet mixture and stir until well-combined.

Place in the pan and bake for 35-60 minutes, depending on the size of pan you use: more for small, deep pans and less for a 9″X13″ pan. (I used a 9″ round, and it took 45 minutes.) Test by inserting a toothpick into the center; it’s done when the toothpick comes out clean.

Allow to cool completely before cutting and serving.

Peanut Butter Frosting

1 cup peanut butter
2 cups powdered sugar
1/4 tsp. vanilla
1-4 Tbsp. milk (or soymilk), depending on desired consistency

Beat peanut butter for 30 seconds. Add sugar in 1/2 cup intervals. Add vanilla. Add milk, 1 tbsp at a time until frosting is at desired consistency. For an added serving of fruit, substitute 1 overripe banana with 1/2 cup of peanut butter. Frost cooled cake and enjoy!