Chocolate Beet Cake?
Did someone say Chocolate and Beets? Have we gone nuts? Nope!
The beets add natural sweetness to the batter.
And chocolate and cake are a marriage made in heaven! For a richer chocolate beet cake, ice with your favorite frosting or top with a dollop of cream. Spelt flour gives this cake a nutty flavor, but you can substitute most any flour for it, including gluten-free.
- 1 ½ cups spelt flour or whole wheat pastry flour (or gluten-free flour of your choice)
- 2 teaspoons baking soda
- ¼ teaspoon salt
- 1 package Cocoa Coffee Levana Nourishments
- ½ cup runny honey
- 3 large eggs
- 2/3 cup unrefined coconut oil or sunflower oil
- 2 cups cooked and peeled beets, pureed or 2 cups canned beets, drained and pureed
- 3 oz (70%) dark chocolate, broken into pieces, or 1 cup bittersweet chocolate chips, melted
- 1 1/2 teaspoons vanilla extract
- Optional: 1 cup chopped walnuts
Preheat the oven to 350.
Grease a 13 x 9 x 2-inch baking pan. Sift together the flour, baking soda, salt and Cocoa Coffee package. Set aside. In a large mixing bowl, combine the honey, eggs, and oil and beat with an electric mixer until thoroughly mixed. Add the beets, cooled chocolate and vanilla. Add the dry ingredients to the other ingredients, a third at a time, beating well after each addition. Fold in nuts or chips, if using.
Pour the batter into the prepared loaf pan.
If you used gluten-free flour, pour the batter into greased muffin molds.
Bake for 30 minutes, or until a knife inserted in the center of the cake comes out clean.
recipe by Andrea Sperling