Chocolate Beet Cake

Name: Chocolate Beet 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; 1/2 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; 1/2 cup (50 g) walnuts (optional)

10 ingredients

8 steps

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
1/2 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
1/2 cup (50 g) walnuts (optional)

Directions

1

Preheat the oven to 350F (180C.
2

Grease an 8-inch (20-cm) baking pan with coconut oil.
3

While the oven is preheating, steam the beet on the stovetop until it can be easily pierced with a fork.
4

Once the beet is done, puree it in a food processor with the milk, banana, cocoa or cacao powder, sugar, and vanilla extract.
5

Sift the flour and baking powder together in a bowl.
6

Fold the wet ingredients into the dry, and stir in the walnuts (if using).
7

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.
8

Let cool, then serve.