Very Veggie Birthday Cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
398 mL canned sliced beets, drained1/4 cup beet liquid 1/3 cup water2/3 cup pumpkin puree2.5 oz low-fat silken tofu 1 tbsp vanilla1 tsp cider vinegar2 tbsp liquid honey1 1/2 cups whole wheat pastry flour1/2 cup unsweetened cocoa4 oz "Just Like Sugar" natural sweetener2 tsp baking soda2 tsp baking powder1/2 tsp salt--------------1 (3-oz) package Fat-Free Jell-O Cheesecake Pudding mix1 cup cold water1/2 tbsp skim milk powder1 cup Cool Whip Free, softened
Preheat the oven to 325 F.
Lightly spray one 9 x 13" cake pan with PAM.
Put the drained beets into the food processor with beet liquid, water, pumpkin, tofu, vanilla, vinegar and honey. Process until very smooth.
Whisk the dry ingredients together in a bowl.
Pour in the beet mixture and stir until well-combined.
Bake for 25-30 minutes.
Cool on a rack 1 hour before frosting.
----Frosting----
Whisk together cold water and skim milk powder in a bowl.
Add pudding mix and beat until smooth. Let sit 5 minutes.
Add Cool Whip, folding in until incorporated.
Chill 20 minutes before frosting cake.
Number of Servings: 12
Recipe submitted by SparkPeople user JO_JO_BA.
Lightly spray one 9 x 13" cake pan with PAM.
Put the drained beets into the food processor with beet liquid, water, pumpkin, tofu, vanilla, vinegar and honey. Process until very smooth.
Whisk the dry ingredients together in a bowl.
Pour in the beet mixture and stir until well-combined.
Bake for 25-30 minutes.
Cool on a rack 1 hour before frosting.
----Frosting----
Whisk together cold water and skim milk powder in a bowl.
Add pudding mix and beat until smooth. Let sit 5 minutes.
Add Cool Whip, folding in until incorporated.
Chill 20 minutes before frosting cake.
Number of Servings: 12
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 101.0
- Total Fat: 0.8 g
- Cholesterol: 0.1 mg
- Sodium: 126.0 mg
- Total Carbs: 31.1 g
- Dietary Fiber: 13.0 g
- Protein: 3.1 g
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