Lately I’ve been having this thing for beets. Those irresistible, vibrantly red beauties seem to appear in every dish I make and every time they completely mess up the whole kitchen and stain hands pink. But despite the messy part they’re extremely healthy, full of vitamins A, B and C, high in fiber, manganese and folate, and a rare source of phytonutrients called betalains, which have been shown to have antioxidant, anti-inflammatory and detoxification qualities. Just to share couple of reasons why you too should eat more beets.
And here comes the tip how to do it.
Bake a chocolate cake out of them. Oh yes, what a smart way of eating more vegetables! And not just that, but they will take your usual cheat-meal comfort cake to a whole new level. Can you imagine how incredibly well the juicy beets pair up with rich chocolate making a moist and fudgy cake. With creamy raw chocolate avocado frosting, it’ll be something you’ve never got your hands into before. And I promise, it won’t even taste like a beet, not a single bit.
This is the cake you’re secretly snacking in the darkening nights as your guilty bite. But let me tell you something awesome: it’s totally guilt free. Yes you read right. Eating a piece of chocolate cake has never made you feel this great.
Convinced? So let’s get baking! 😉
Here are the instructions:
2 medium-sized or 3 very small beetroots
1 ½ cup plant milk of choice (I used almond)
1 tbsp apple cider vinegar
1 cup oat flour
1 cup buckwheat flour
4 tbsp raw cacao powder
1 ½ tsp baking powder
½ tsp baking soda
1 packed cup fresh dates (about 25)
3 tbsp coconut oil
Here’s how you do it:
- Peel your beets, cut them into wedges and boil until soft.
- While waiting your beets to cook, pour the plant milk in a bowl with the apple cider vinegar and leave to set for at least 15 minutes.
- Now you can preheat your oven to 175°C and line a baking tray/cake tin with parchment paper.
- In a large bowl combine the flours, cacao powder, baking powder and baking soda, stir to mix.
- Check your beets. If they’re soft, transfer to a blender/food processor with the pitted dates and melted coconut oil. Blend until smooth and even.
- Transfer the beet-mixture to a large bowl with the plant milk and stir well.
- Add the dry ingredients through a strainer in the mixture while stirring at the same time. Transfer to a baking tray/cake tin lined with parchment paper and bake for about 30 minutes. Or until a toothpick comes out clean.
- Let cool completely, for about 3-4 hours.
Once the cake has cooled off, you can prepare the glazing.
Raw Chocolate Avocado Glazing
1 ripe avocado
½ ripe banana
4 tbsp coconut oil
3 tbsp raw cacao powder
2 tbsp agave nectar or maple suryp
- Blend all the ingredients in your blender/food processor until even.
- Slice the cake in half horizontally. Scoop half of the frosting on the bottom layer and spread evenly. Place the top layer on top, scoop on the remaining glazing and spread evenly. Sprinkle some raw chocolate chunks over, and enjoy!
Have a sweet Sunday! 🙂