Beet Chocolate Cake

Beet Chocolate Cake (GF too!)

Beet Chocolate Cake (GF too!)

This is a cake that at first sounds a bit odd, but it tastes sinfully good, looks terrific and is much healthier than a regular chocolate cake. It’s not too good to be true! The beets add nutrition such as folate and manganese and their use also allows us to get away with less sugar and less butter or oil. And it’s gluten free as well! I’ve adapted this recipe from one of my favorite food magazines, Alive. Note: If you’re pressed for time, use pre-cooked beets.

Beet Chocolate Cake
 
Prep time

Cook time

Total time

 

Author:
Recipe type: Dessert
Serves: 8+

Ingredients

Instructions
  1. In a pot add the beets, cover with water and bring to a boil. Reduce heat to a slow boil and cook for approximately 40 minutes or until done. (When poked with a fork they should be soft.)
  2. In a bowl mix the flour with cocoa powder, baking powder and salt.
  3. Drain the beets, rinse in cold water and then peel.
  4. Pre-heat oven to 350F.
  5. Chop the beets and then blend them in a food processor or use an electric hand mixer. Once smooth add in the honey and maple syrup and mix in thoroughly.
  6. In a double boiler, melt the chocolate chips. When almost melted add in the butter and coconut oil and stir until evenly mixed.
  7. Remove the melted chocolate from the double boiler and beat in the egg yolks.
  8. Add in the beet mixture and then add in the flour mixture.
  9. In another bowl, using an electric mixer whip the egg whites, vanilla and cream of tartar until the egg whites stiffen and peaks form.
  10. Add about ¼ of the egg white mixture into the melted chocolate, gently fold in.
  11. Add the remaining egg whites into the melted chocolate, gently fold in.
  12. Line an 8″ springform pan with parchment paper and then add the cake batter.
  13. Bake the cake for 40 minutes or until a toothpick inserted comes out dry. (This cake can even be ever so slightly undercooked.)
  14. Remove the cake from the oven and allow it to cool.
  15. I served ours topped with Kodiak all-natural NorthWest Berry Syrup (available at Costco in Montana), a dollop of whip cream and some raspberries.
  16. Note: If you don’t serve the cake immediately, keep in the fridge covered in plastic wrap. The cake will be very heavy when it is cold, so prior to serving allow it to warm to room temperature for approximately 30 minutes.

Beet Chocolate Cake (GF too!)

Beet Chocolate Cake (GF too!)