OMG IT'S NOVEMBER?
You guys. It's Christmas in 45 days. I'm moving away from Paris in 2 months. How did this all happen so fast??!!! The worst part is that, one month ago when I lasted posted here, I think I was mystified about the same thing. Why is time so aggressive lately?
At least exciting things are happening in the next couple of months! I'm moving to Lausanne (Switzerland) in the beginning of 2016. I'm over-the-moon joyful about saying au-revoir à Paris. (It's been fun - but I am extremely eager to leave this hectic city where I almost get murdered daily by motorists who refuse to stop at red lights or yield for pedestrians.) That being said, I definitely need to schedule a baguette baking class before I leave.
If any of you guys have tips about the Lausanne area, I would be most grateful if you shared your knowledge with me. (Like: do they have baguettes in Lausanne??!)
This cake has been on my "to-bake" list for about 5 months. This weekend I finally got around to making it, and boy am I glad that I did. It's quick to make and totally delicious. The mini cake format is perfect for 2 people. I love the mini versions of cakes because they so manageable and un-intimidating. I spent five minutes frosting this one instead of attempting to make it perfect, but you can prepare it as you wish!
MINI VEGAN BEETROOT CAKE - WHAT YOU NEED:
- 1/3 cup of all purpose flour (this should be around 5 levelled tablespoons + 1 teaspoon or about 42 grams)
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- pinch of salt
- 1 tablespoon vegetable oil
- 3 tablespoons maple syrup
- 2 tablespoons apple sauce
- 1/4 teaspoon apple cider vinegar
- 1/3 cup grated beetroot
- 1 teaspoon orange zest
MINI VEGAN BEETROOT CAKE - WHAT YOU DO:
Preheat your oven to 180 degrees celsius (350F). Grease two ramekins with (vegan) butter or coconut oil, lightly dust them with flour, and then set them aside.
In a medium bowl, mix together the flour, baking powder, baking soda, and salt. Add the oil, maple syrup, and apple sauce. Add the apple cider vinegar. Fold in the beetroot and the orange zest and mix well.
Bake at 180C for 22-24 minutes, or until an inserted toothpick comes out clean.
Allow the cakes to cool for 5 minutes in the ramekins before flipping them out onto a cooling rack.
Cool the cakes completely. While the cakes are cooling, make the frosting.
Maple frosting - what you need:
- 115 grams of (vegan) butter (this equals a half cup)
- 2/3 cup confectioner's sugar
- 2 tablespoons maple syrup
Maple frosting - what you do:
Beat the butter in a medium sized bowl. Add the confectioner's sugar and beat well. Finally, beat in the maple syrup.
Frost up your cakes! Spoonful a big dollop of frosting in between the two cakes and lightly frost around the stack. If you want a smoother look, pop the lightly frosted version in the fridge for 15 minutes, and then re-frost for final touches.
My sister bought me some all natural sprinkles a couple months ago and I haven't had the occasion to use them yet. I love sprinkles (you may have noticed this...), and these are even better because they're not packed with fake colours and ingredients !
I've had this recipe written up since June (!!!), so perhaps my laziness in finally preparing it was worth something since I have discovered that it's such an autumn cake. The cakes have a slightly earthy taste from the beetroot (which, surprisingly added a really nice texture without too much "vegetable taste"), the sweet and citrusy touch from the orange zest, and the maple syrup scattered throughout the cake stack. The cakes are super moist, but hold together wonderfully when sliced. The frosting is creamy and delicate.