- 2 medium beets
- 1 c milk
- 1 tsp white or apple cider vinegar
- ¾ c raw sugar or granulated sugar
- ¼ c canola or melted coconut oil
- 2 tsp pure vanilla extract
- 1 cup + 1 tbsp flour
- ½ c unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp baking powder
- pinch salt
- salt and pepper to taste
Preheat oven to 375. Remove the stem and most of the root from the beets and wash them. Place beets in a steamer and steam until fork or knife tender.
Remove from heat and let cool. When cool the skin should slide right off, chop into cubes and finely grate or puree. If you want to avoid stained hands, try placing the beets into a bath of cold water. This will aid in the removal of the skins and keep your hands clean! May need to add a little orange juice or water to beets when pureeing.
Pour batter into liners, filling ¾ full. Bake 22-25 min or until toothpick inserted comes out clean. Transfer to a cooling rack and let cool completely. Once cooled dust with cocoa powder or powdered sugar and store in an airtight container to keep fresh.