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Chocolate Beet Cake Recipe

Cookstr
Course: Dessert
Total Time: Under 2 Hours
Skill Level: Easy
Cost: Inexpensive
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Chocolate Beet Cake

Photo by: Joseph De Leo

Yield: 1 8-inch (20-cm) cake

INGREDIENTS
  • 1/3 cup (59 mL) coconut oil, room temperature, plus more to grease baking pan
  • 1 beet, peeled and diced
  • 1 cup (237 mL) almond milk (or nondairy milk of your choice)
  • 1 banana
  • ½ cup (43 g) cocoa or cacao powder
  • 1/3 cup (74 g) coconut palm sugar or Sucanat
  • 1 teaspoon vanilla extract
  • 1 1/3 cup (295 g) spelt flour (or a gluten-free baking flour of your choice)
  • 2 teaspoons baking powder
  • ½ cup (50 g) walnuts (optional)

Directions

1. Preheat the oven to 350°F (180°C. Grease an 8-inch (20-cm) baking pan with coconut oil.

2. While the oven is preheating, steam the beet on the stovetop until it can be easily pierced with a fork. Once the beet is done, puree it in a food processor with the milk, banana, cocoa or cacao powder, sugar, and vanilla extract.

3. Sift the flour and baking powder together in a bowl.

4. Fold the wet ingredients into the dry, and stir in the walnuts (if using).

5. Pour the batter into the prepared baking pan and bake for 30 minutes, or until a toothpick inserted in the center of the cake comes out clean. Let cool, then serve.

Notes

Power Boost: Add a tablespoon of apple cider vinegar to the wet ingredients.

Time Saver: Microwave the beet until it is soft, and then dice.

Money Saver: Use raw sugar instead of Sucanat.


© 2013 Rea Frey
NUTRITIONAL INFORMATION

Nutrients per serving (% daily value)

Nutritional information is based on 8 servings.

280kcal (14%)
152mg (6%)
37g
5g
18g (27%)
0g
9g (44%)
1g
3g
0mg (0%)
13g
5g
67mg
281mg
1mcg RAE (0%)
2mg (3%)
92mg (9%)
2mg (10%)
FROM THE KITCHEN OF...

Author

rea-frey

Cookbook

power-vegan
Power Vegan

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