Red Devil Cake


2-3 beets

3 eggs (to replace eggs in baked goods grind 2 T of flaxseed; add 6 T boiling water; let mixture set for 15 minutes then whisk with a fork. This will replace 2 eggs)

1 1/2 cups of sugar or 10 drops of stevia and 2-3 T of Agave Nectar

1/2 cup of vegetable oil

1 t pure vanilla extract

1/2 t salt

1 1/2 cups of flour (try oat, quinoa, rice, garbanzo bean instead of white or wheat)

3/4 cup unsweetened cocoa powder

1 1/2 tsp of baking soda



Preheat the oven to 350 degrees F. Generously oil a 9-inch square or round cake pan. Boil, drain (reserving the juice) and peel the beets. Puree the beets in a blender, adding juice as necessary, making about 1 1/4 cups of beet puree. Set aside. In a large bowl beet the eggs (or add the flax mixture). Whisk in sugar (stevia/honey), oil, vanilla, salt and beat puree until very smooth. In a separate bowel, sift together the flour, cocoa, and baking soda. Add the dry ingredients to the wet ingredients a little at a time, whisking until smooth. Pour the batter into the prepared pan and bake for 45- 50 minutes, until a knife inserted into the center comes out clean. Let cool and frost.


Banana Cream Frosting

Makes about 1 cup

6 ounces silken tofu

1/2 cup of a ripe banana

2 T of concentrated fruit sweetener (such as jam or puree)

2 t almond or cashew butter

1/2 tsp vanilla

1-2 T pineapple juice or water


Blend tofu, banana, sweetener, nut butter, and vanilla extract in a blender or food processor. Add enough juice or water to get a smooth consistency. Refrigerate frosting not using right away.

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