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Chocolate Beet Cake

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

 

Beet Puree:

  1. Pre-heat Oven to 375 degrees F
  2. Wrap beets in aluminum foil, place on baking sheet and cook until fork tender—45-60 minutes.
  3. Remove and let cool for 10-min. Peel the skins and puree flesh in a high-speed blender until smooth. Set aside.

Cake:

  1. Preheat Oven to 350 degrees F
  2. Sift the flour, sugar, cocoa powder, baking soda, and salt together in a large mixing bowl. Whisk to combine.
  3. 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.
  4. Slowly add your wet ingredients to your dry and whisk together until fully incorporated.
  5. 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.

 

 

 

 

 

 

 

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