Purple Cake Day Beetroot Cake
Our Nelson friend Emily Sanson-Rejouis lost her husband and two of her three young daughers in the 2010 Haiti earthquake. 316,000 people died and countless more were injured in this terrible tragedy. To celebrate the the spirit of her daughters and to connect children everywhere,
Emily conceived the idea of purple cake day.
It is inspired by her daughter Kofie’s (5 years) compassion for children less fortunate, and by Zenzie (3 years) who wanted not one, but two purple cakes for her 4th birthday.
Purple cake day is celebrated on March 1st and we invite you to get involved . It's fun! Some of my recipes have been used in the resource material for purple cake day. My favourite recipe, and healthiest of course, is this purple beetroot cake.This cake is healthier than standard cupcakes because it contains more nutrients in the vegetables and spices, wholegrain flour, and natural sweeteners.
Makes 2 loaves or one large cake or many cupcakes!
4 cups wholemeal flour, spelt or gluten free mix.
1 tsp. salt
2 tsp dried ginger
1 tsp cinnamon
1½ tsp. soda
2 ½ c grated beetroot
1 ¾ cup dark honey/dehydrated cane juice powder/xylitol/brown sugar
¾ cup very soft or melted butter butter or dairy free alternative
¾ cup oil (olive/grapeseed)
3 tsp. vanilla
Sift dry ingredients including spices together.
Using an electric mixer or a wooden spoon oils and honey/sugar in a large bowl until smooth. Beat in eggs one at a time until light and creamy.
Gently add flour mixture and grated beetroot alternatively to the wet ingredients in this order: flour > beetroot > flour > beetroot > flour
Do not overmix!
Scrape batter into a greased large cake pan or muffin tins or 2 loaf tins.
Bake in a 350 degree F (180 C) oven, 30-45 minutes.
Check cake is firm and a skewer comes out clean.
Cool for ten minutes then remove from tin.
½ c blueberries
250 g cream cheese
75 g butter
3 T honey or 5 drops stevia liquid
Beat until smooth in a food processor or blender.
Ice your cake and enjoy with friends.