Chocolate Beetcake With Raspberry Filling And Frosting

1. Preheat the oven to 375 F /190 C.

2. Oil and flour a 7 inch /18 cm spring form.

3. In one bowl, sift the flour, cocoa, baking powder, egg substitute powder and salt.

4. In a second bowl, puree the cooked beets.

5. Add the oil and sugar and vanilla and mix well.

6. Add the beet mixture to the flour mixture and mix with a spoon or spatula.

7. If the mixture is too thick, add 1/4 cup of water or beet juice. It should be a thick batter similar to brownie mix.

8. Spread the batter in the prepared cake pan and place in the preheated oven to bake for 40-50 minutes. Test for doneness with a toothpick or if the center of the cake springs back.

9. Allow the cake to cool for 10 minutes before removing from the spring form, then allow to cool completely on a rack before cutting in half and frosting.

10. When the cake has cooled, slice the cake in half.

11. Spread the raspberry jam in the center of the bottom half of the cake and evenly spread over the cake.

12. Place the top half of the cake back on the cake.

to make the frosting:

1. Mix the powdered sugar with the vegan margarine.

2. Add 1 tablespoon of raspberry jam. If you wish a deeper color, add a 2nd tablespoon of jam. Mix well.

3. Frost the cake using a knife or spatula.

4. Carefully transfer the cake from the cooling rack to a serving plate.