Chocolate Beet Cake

By mm_food4me

Ingredients

• 1-1/2 cups almond meal (I use Bob’s Red Mill)
• 1/2 cup brown rice flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1-1/2 teaspoons sea salt
• 1-1/2 cups coconut sugar (or a combination of granulated sugar and brown sugar)
• 2/3 cup cacao powder
• 1/4 cup dark chocolate chips, optional
• 2 medium sized red beets
• 3 eggs
• 1/2 cup almond milk
• 1/3 cup grapeseed oil
• 1 teaspoon vanilla extract

Details

Servings 1
Adapted from theroastedroot.net

Preparation

Step 1

Bring a full pot of water to a boil and add the beets (peel on). Boil for about 25 – 30 minutes until beets are soft when poked with a fork.

Drain the water and allow beets to cool. Chop the beets into eighths and add the beets to a blender along with the almond milk. Blend until smooth and set aside to cool.

Preheat oven to 350 degrees.

In a large mixing bowl, combine the almond flour, brown rice flour, baking soda, baking powder, salt, cacao powder and coconut sugar. Whisk to incorporate all dry ingredients together.

In a separate mixing bowl, whisk the eggs, grapeseed oil and vanilla extract together.

Add the pureed beets (once the puree is cool enough to not cook the eggs) to the egg mixture and mix to combine. Pour the wet beet mixture into the mixing bowl with all of the dry ingredients and stir until combined.

Pour the cake batter into the prepared cake pan and bake for 30 to 35 minutes or until the cake tests clean when poked in the center with a toothpick. 32 minutes was the magic number for me.

Serve generous size portions of this delicious cake! Bonus points: Add homemade whipped cream on top.

Wow! This sounds super tasty. I dont think I’ve had beets anyway but pickled. In a cake is always a good place to try veggies

You make baking with beets looks SO good, girl.

Oh, this looks yummy. See, I’m sensible and like chocolate. I haven’t heard of coconut sugar, so I’ll have to see if I can find any in our small farm town. Then, once I find some, I’m a-gonna make me a chocolate beet cake!

I love that you used beets in this, and that nice, moist, fluffy, tasty, picture is just torture!

Whoa! I’m in heaven here. This cake sounds amazing and I love that cake can kinda be health food too! I’ve been telling myself I’m going to make a chocolate beet cake. After seeing yours, I know I need to make this happen in my kitchen. Lovely!

I love this! That cake looks phenomenal – so incredibly moist, fluffy and decadent. I can’t believe it was made using beets (mind is blown!). I love coconut sugar too – I’ve been using it for a while. It makes me feel like I’m being healthy even though I’m eating tons of baked goods. I’m really digging your writing style too – I’m so glad I’m part of the Chocolate Party so that I can discover other awesome bloggers.

I have never try baking chocolate cake using beet. This is a great idea adding all the goodness and natural sweetness of beet into a chocolate cake.

Hi Julia, so happy to find your lovely blog. I am going to make the cake this weekend. Just wondering, have you ever used the vacuum-packed cooked beets for this? They should work, right? Thanks!

Hey Cathy! I’ve actually never used vacuum-packed beets..As long as they can be blended up and aren’t overly juicy or overly dry (same water content as fresh beets), I would assume they’d work. Let me know if you try it!!

Thanks. Also note, the vanilla extract is not listed in your list of ingredients. I’m assuming a teaspoon! I’m also going to melt the chocolate chips and add it to the egg/oil mixture, I hope that works.

Hey Cathy, thanks for letting me know! I’ll add the vanilla extract now

I used vegetable oil instead of grapeseed, and used mixed sugars instead of coconut sugar. I didn’t do any of the sifting involved – just stirred together anything wet and then piled on top anything dry into one big bowl. Put the batter into a cupcake pan and they turned out great, none of those extra steps required!

Lu, that’s a great question and I should have been more careful about measuring it. If I were to guess, I would say I ended up with 3/4 to 1 cup worth of beets. When you make the batter and you don’t have enough beet, you can add coconut milk, almond milk, or a little oil to keep the cake moist. Best of luck and let me know how it turns out!

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[...] beautiful sisters; I find this to be refreshing because they make such a great team.  Remember the chocolate beet cake I posted a while back which I was all hippidty dippity over? It was because of the ladies at [...]

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