Chocolate Beet Cake [GF/DF]
When eating for health, we still need options for special occasions, right? I know it's challenging when you avoid gluten and dairy for the health benefits, but you still want to enjoy a bit of cake during family celebrations. If you LOVE chocolate, I think you'll enjoy my new recipe creation. Bon appetit!
1 pound organic beets, roasted then peeled and pureed
4 pastured organic eggs
2 tsp pure vanilla extract
¼ cup plus 1 tbsp organic real maple syrup
½ cup organic cacao powder
1 ⅓ cup organic almond flour
1 tsp sea salt
1 tsp aluminum-free baking powder
¼ cup organic coconut cream [the part that separates from the liquid in canned coconut milk]
4 squares [2 oz] organic baking chocolate, chopped
Preheat oven to 375 F.
Whisk eggs, then add the vanilla, ¼ cup maple syrup, and pureed beets.
Mix together the dry ingredients.
Combine the wet and dry mixtures.
In a double boiler, slowly melt the coconut cream, 1 tbsp maple syrup, and baking chocolate to a over low heat, stirring constantly, until glossy. Remove from the heat the moment the chocolate is melted.
Stir the melted chocolate into the batter.
Grease and flour a 9 inch cake pan, then pour in the batter. Gently tap the pan on the counter to evenly spread the batter.
Bake at 375 degrees F for 45 minutes, or until a toothpick inserted into the center comes out clean.
Cool the cake on a cooling rack for at least 20 minutes, then gently run a blunt knife inside the edge of the baking pan. Turn the cake out onto the rack and continue cooling.
Store covered in the refrigerator.