Beetroot Chocolate Cake

Chocolate cake doesn’t have to be a guilty pleasure. I absolutely love chocolate. And I absolutely love cake. I’m also a health-food nut so when the craving strikes, this is my go-to recipe for a guilt-free treat.

This recipe has:

• No Gluten
• No Dairy
• No Refined Sugar

The key ingredients in this cake? Beets and almond flour. You’ve read that correctly, there are beets in this cake. Actually, just one beet.

You’ll love their inherent sweetness in this recipe as well as the slew of health benefits they provide. Did you know beets contain betaine? Unique to the beet root vegetable, betaine helps to protect the cells of the body from environmental stress and provides anti-inflammatory properties. Beets also help to lower blood pressure and clean both the blood and liver.

For chocolate I use raw cacao powder. Cacao is much healthier than cocoa, despite having similar names and being similar in appearance. Cocoa is a refined product, processed at high heat and stripped of most nutrients. It may also contain additives such as sugar and artificial flavours. Cacao on the other hand is raw and unprocessed. It’s a great source of antioxidants, which means it protects your cells and aides in anti-aging. It’s also a source of magnesium, potassium, calcium, iron, essential fatty acids and fiber.

The rest of the sweetness comes from either maple syrup or honey, whichever one you have on hand. Personally I prefer maple syrup but that just might be the Canadian in me.Just look at that ‘beet-full’ chocolatey goodness (note I dressed this one with blackberries, just for fun). Let’s get to it. Here are the ingredients used in this CAKE:

• 1 large beet*
• 2 cups almond flour
• 3/4 cup coconut oil
• 3/4 cup raw cacao (I like the Organic Traditions brand)
• 1/2 cup organic maple syrup or raw honey
• 3 eggs, beaten in a separate bowl
• 3 tsp gluten-free baking powder

*You can use a raw beet but I’ve had better results when it’s cooked. I wrap the beet in baking paper and stick it in the middle of my crockpot. Cook on HIGH for 4 hours or LOW for 8 hours. Allow it to cool down. Once cooked it’s extremely easy to peel. Just run it under some lukewarm water and use your thumbs to gently rub the skin off. Here is my beet-in-crockpot, with a cat for scale. 

INSTRUCTIONS:

If your coconut oil and honey are hard, place them together or separately into a double boiler to soften before adding them to the rest of the ingredients.

Preheat the oven to 350F (180C) and coat the inside of your baking form with coconut oil. I use a basting brush to accomplish this. Cut your peeled beetroot into manageable chucks and place into your blender/food processor. Blend until it reaches a dip-like consistency. Add the beet mix together with the almond flour, cacao, coconut oil, maple syrup/honey and baking powder into a large bowl.

In a separate bowl beat the three eggs for 3-5 minutes. You want them to reach a foamy consistency before adding the eggs to the other ingredients. Add the beaten eggs to the large bowl with the rest of the ingredients and stir until completely combined. Pour the mixture into the baking form coated with coconut oil and cook in the oven for 45 minutes or until cooked through. Let the cake cool down before removing it from the form.

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At this point you’re probably wondering about the icing on top of the cake. Icing can’t be healthy, can it? Well, I’m here to tell you that yes it can. I’ve made several variations and here I will share a few of my favourites. Key ingredient? Avocados. If your jaw popped open upon reading that, you’re not alone. But I’m here to tell you that you can use avocados to make a sweet and extremely healthy cake topping.

CHOCOLATE-AVOCADO ICING:

• One avocado
• 2 tbs cacao powder
• 1/4 cup organic maple syrup or raw honey

Blend ingredients together and slather on top of the cake, after it’s cooled down and you removed it from the form. This chocolate icing on top of chocolate cake really hits the spot when you’re in full-craving mode.

BERRY-AVOCADO ICING:

• One avocado
• 1 cup loosely packed full berries (measure before blending)
• 1/4 cup organic maple syrup or raw honey

Blend the ingredients together and top the cake off with the mixture as you would with the chocolate icing. We have now made this with raspberries and cherries, and both times it turned out amazing. The cherries were a little more difficult, as each one had to be split open and the pit removed, but since my hubby loves cherries I made the extra effort. You can use just about any berry you can think of, so if for example your family really loves strawberries, use strawberries instead!

There you have it guys. Healthy, guilt-free chocolate cake. As always, enjoy and Bon Appetit! Pictured below is the cake with raspberry icing, the rest of the pictures I used feature the chocolate icing. We forgot to take pictures when I made the cherry version. You can fold slices of lemon or orange for a quick and simple decorating trick. It only takes a few minutes and looks super fancy.

Much Love, Anastassia