Chocolate Beet Cake with Maple Cashew Frosting (Vegan)
![Image](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgEsg5JwsVNYbEcUSgUa7kFoYm7N4VYaSLWW6BqGxLl8fQK9cdS1nTQGJZoPlI0tb-ObtXhuxBkrseQMxeq4qzyOijqvJ11fvkhbUrTG-LwUx3G90BU1UumeaeYGGE3zJXHgcj1U__K1k/s400/2012-07-31+10.39.37.jpg)
You know when you have a lot left over from your farm share, you're due to pick up the next one, and you have a chocolate craving? What? It happens to me all the time. This is what came out of that last combination of circumstances night. I was not intending to turn this into a blog post, and so I apologize for the paltry poor quality photos. With modifications, the recipe for the cake recipe was drawn from one on Yummly , the frosting from a recipe on Nouveau Raw . Cake: 3-5 small beets (enough to make about 1-1/2 cups when cooked down) water to cover beets for boiling unsweetened applesauce (if necessary, to fill in for the beets) 1/2 cup soy milk (or other nondairy milk), unsweetened 1 tsp apple cider vinegar 1/4-1/2 cup agave syrup (or other liquid sugar) to taste (I used only 1/4 in my first try, but I'd add a bit more next time) 1 tsp vanilla extract 1-1/2 cup