AN UNBEETABLE GLUTEN-FREE CAKE!

This was our best effort at decorating the cake like the Type O Negative logo. The green icing was made with chlorophyll and the black icing was made from adding charcoal powder to a chocolate icing mix.

GUESS WHAT? You can put vegetables in your cake and it's truly delicious and not gross at all! Beets colour this cake a little red, but not much. The addition of fruit and vegetables make this cake nice n' moist. They makes me nice n' moist too. My pal Tracy and I adapted this from the least-horrendous (but still quite horrendous-- it called or gross Splenda!) gluten-free "Red Velvet Cake" recipe. Some people stoop so low as to add a bottle of red food colouring to their cake to make it red n' velvetty, but they're obviously not thinking clearly. Maybe they need a little iron? I suggest the consumption of beet cake, not weirdness-causing artificial dyes!

The cake was actually made to celebrate the life of Type O Negative's Pete Steele who died a year ago April, hence the gothiness and the lipstick made of black frosting.

Red Water (Christmas Mourning) Beet Cake

dry ingredients:

1 cup unrefined sugar

1 cup gluten-free flour mix or 1 cup other flour

1/4 cup cocoa (please use fair trade)

1 teaspoon flaxmeal

1/4 teaspoon salt

1/2 teaspoon baking soda

1 teaspoon baking powder

2c. shredded beets

1/2 an apple, chopped

1 tablespoon oil

1/4 cup applesauce or mashed banana

2 eggs or egg substitutes

1/2 teaspoon apple cider vinegar (only if using gluten-free flour mix)

Preheat oven to 325 degrees F.Prepare a 9x13x2 inch baking pan with vegetable cooking spray or two 9-inch cake pans. Sift together dry ingredients. Fold in wet ingredients (vinegar last) and mix just until combined. Pour into pan and distribute evenly. Bake for about 40 minutes or until inserted toothpick comes out clean. 

Eat this cake. Count it toward your vegetables servings. Tell your mama. 

This is probably the most PG photo that also shows the inside of the cake so you can check out the colour.