Chocolate Beet Cake Recipe
User Reviews
4.9
Chocolate Beet Cake Recipe
Description
The preparation begins by boiling or otherwise cooking the beets until tender, then blending them with almond milk into a smooth puree. Dry ingredients including almond flour, brown rice flour, baking soda, baking powder, salt, cocoa powder, and coconut sugar are whisked together separately. The wet ingredients — eggs, avocado oil, vanilla extract, and beet puree — are combined before folding into the dry mixture to create the batter.
The batter is poured into a lined cake pan and baked, developing a moist, spongy texture with a pronounced chocolate flavor complemented by the earthy beet sweetness. The cake's use of almond and rice flours offers a gluten-free option with a fine crumb structure.
This cake works well as a dessert for those seeking a chocolate option with added vegetable nutrition and a moist texture. The beets' moisture helps retain softness without traditional butter or heavy fats.
Ingredients
- 1.5 cups almond flour Super Fine
- ½ cup brown rice flour
- 1 tsp baking soda
- ½ tsp baking powder
- 1/2 tsp salt sea salt
- 1.5 cups coconut sugar or a combination of granulated sugar and brown sugar
- 2/3 cup raw cacao powder
- ¼ cup dark chocolate chips optional
- 2 medium sized red beet cooked
- 3 large egg
- ½ cup almond milk
- 1/3 cup avocado oil
- 1 tsp vanilla extract pure
Instructions
- 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. Note: you can use your preferred cooking method for preparing the beets. You can also use store-bought pre-cooked beets.
- 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, avocado 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.
- Line a 9” round cake pan (or 8” square pan) with parchment paper.
- 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.
- Allow cake to cool then lift up on the parchment paper to set it on a cutting board.
- Garnish with very coarse sea salt (optional).
- Serve generous size portions of this delicious cake! Bonus points: Add homemade whipped cream on top.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 230 kcal
% Daily Value*
| Serving | 1of 12 | |
| Calories | 230kcal | 12% |
| Carbohydrates | 27g | 9% |
| Protein | 5g | 10% |
| Fat | 13g | 20% |
| Fiber | 3g | 12% |
| Sugar | 19g | 38% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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