This uber moist chocolate beet cake is an indulgent and phytonutrient rich dessert—a great plant-based alternative to a traditional red velvet cake that uses beets to impart that rich vibrant hue (and an extra serving of veg!)
Have your cake, AND get your guilt-free glow!
4-5 medium beets (approx. 1.5 c pureed)
2 cups AP flour (use almond flour as a GF alternative)
1.5 c organic cane sugar
¾ c cocoa powder
1.5 t baking soda
¾ t salt
2 T ground flax
1 c water
¼ c coconut oil
1 t vanilla extract
- Pre-heat Oven to 375 degrees F
- Wrap beets in aluminum foil, place on baking sheet and cook until fork tender—45-60 minutes.
- Remove and let cool for 10-min. Peel the skins and puree flesh in a high-speed blender until smooth. Set aside.
- Preheat Oven to 350 degrees F
- Sift the flour, sugar, cocoa powder, baking soda, and salt together in a large mixing bowl. Whisk to combine.
- Combine flax and water in a separate bowl and let sit for a few minutes, until thick and “gelatinous”. Combine this mixture with the remaining wet ingredients: coconut oil, and vanilla extract.
- Slowly add your wet ingredients to your dry and whisk together until fully incorporated.
- Line a 9 in cake pan with parchment and lightly grease with coconut oil. Pour cake batter into pan and bake for 45 minutes, or until cake tester comes out clean.