Notes:
Eggs - feel free to use regular eggs here if they are not a dietary concern. And if you don't have access to Bob's Red Mill Egg Replacer, you can use ground flaxseeds (flaxseed meal). One tablespoon of ground flaxseeds stirred into 3 tablespoons of water is equivalent to one egg. I haven't tried flaxseeds for this cake but I've used it in other recipes successfully.
Beets - the prep time is if you use raw or previously-steamed beets. The original recipe uses grated raw beets but since I already had steamed beets, I puréed those and it worked great here. My store also happens to sell already-steamed beets.
Sweetness - this cake with only 1/2 cup of maple syrup is hardly sweet at all. The glaze adds just the right amount of sweetness but if you don't plan on using the latter, I would recommend adding about 1/4 - 1/2 cup sugar for a touch more sweetness.
Update 11/16/2014: Adding two tablespoons of light brown sugar while melting the coconut oil/chocolate/maple syrup mixture adds just the right amount of sweetness.
For convection baking: preheat oven to 350 degrees and lower to 325 degrees at start. Bake time is 33 minutes.
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