A rich scrumptious chocolate cake with a beet’ing heart! 😁

Beets are jewel-toned and ruby red. When cooked and blended, these root veggies give out a smooth, buttery feel while also providing valuable nutrients. The taste and texture of the cake also belies the fact that it is dairy-free!

Ingredients:

  • 4 medium beets, scrubbed
  • 2 tbsp virgin coconut oil, plus more for pan
  • 1/2 cup Dutch-process cocoa powder, plus more for pan
  • 1-1/2 cups almond flour
  • 1/2 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 2 oz bittersweet chocolate, coarsely chopped
  • 1 tsp apple cider vinegar or distilled white vinegar
  • 1 tsp vanilla extract
  • 4 large eggs
  • 1-1/4 cups (packed) light brown sugar
  • 1 tsp kosher salt

Glaze:

  • 4 oz. bittersweet chocolate, coarsely chopped
  • 1 tbsp virgin coconut oil
  • 1/4 tsp vanilla extract
  • Pinch of kosher salt
  • Gold luster dust (for serving; optional)

Method:

For Cake:

  • Boil the beets in a pot of water until soft and tender.
  • Rinse the boiled beets in cold water so it is easy to handle.
  • Cut the stem and peel and cut beets into large pieces.
  • Blend the beets with a few tablespoons of water to a smooth purée.
  • You will need 1 cup of the purée for the cake.
  • Preheat oven to 350°.
  • Use an 8″ round cake pan. Place parchment paper in it and grease with oil.
  • Dust the base of the pan with sprinkles of cocoa powder.
  • Add the almond flour, baking soda, cinnamon, and a 1/2 cup of cocoa powder to a bowl and whisk it. Keep it aside.
  • In a saucepan, add the chocolate, and two tablespoons of oil.
  • Place the saucepan over a bowl of boiling water and stir until it melts.
  • Then stir in vinegar, vanilla, and the 1 cup of beet purée to the melted chocolate until smooth.
  • Add the eggs, brown sugar, and salt to a large bowl and beat the mixture using a standard or hand-held mixture.
  • The mixture’s volume will more-or-less triple, and you will see a ribbon form when you lift the beater. Then you know the mix is ready. How well you beat the eggs is crucial to getting a light, fluffy crumb to the cake, mainly when using gluten-free ingredients.
  • Now combine the chocolate-beet and egg mixtures and beat on medium-low speed until blended well.
  • Transfer batter to the prepared pan.
  • Bake cake for 45 minutes. When the cake is ready, a tester inserted into the center will come out clean, and the top of the cake will push back when gently pressed.
  • Allow the cake to cool for 10 minutes.
  • Carefully run a knife around the pan’s edges to remove the cake, then invert the cake onto a wire rack and let cool.

For Glaze:

  • In a saucepan, add chocolate, oil, vanilla, and salt.
  • Place the saucepan over a bowl of barely boiling water, then stir until chocolate melts.
  • Wait for it to cool, stirring occasionally, until mixture is thick and cool to touch.
  • Place the cake on a rimmed baking sheet and pour the glaze over the center of cake to cover the top. Slightly tilt the baking sheet to allow a few drips of the drizzle to slide over the sides of the cake.
  • Sprinkle the luster dust on top (optional).
  • Allow 2-3 hours for the glaze to settle.
  • Enjoy the cake.

Moist and delicious chocolate cake….Everyone enjoyed the dessert for our New Year’s Eve dinner! 😍

Try it out and let met know what you think!😊