Chocolate Beet Pudding Cake
Chocolate Beet Pudding Cake
Beets are a contradiction. When pulled out of the ground, they look like unappetizing, dirty round lumps. But when you cut one open, the intense purple-red color is almost shockingly beautiful. Beets are very healthy and highly versatile; you can eat them in soups and salads, roasted, sautéed, and fried... you can even use them in a cake! I used roasted beets for this recipe, and the result was a moist, reddish-brown cake that has a pudding-like texture when served warm. If you cannot wrap your mind around the notion of eating beets in a cake, feel free to substitute applesauce for a tamer, if less thrilling, snack cake. — Lea Hendry Valle, Sweet Paleo.
Servings
8
Ingredients
- ½ cup coconut flour
- ¾ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon fine finely ground sea salt
- 10 large, moist medjool dates, pitted
- ¾ cup apple juice
- ¾ cup chopped roasted beet (about 1 large beet, roasted until very soft)
- 4 large eggs, at room temperature
- ½ cup liquefied coconut oil, ghee, or unsalted pastured butter, melted
- 2 teaspoon pure vanilla extract
- ½ cup strong brewed coffee
Directions
- Preheat the oven to 350 degrees F. Grease an 8- or 9-inch round cake pan with coconut oil and line with parchment paper.
- Sift the coconut flour and cocoa powder together with the baking soda and salt into a medium bowl; set aside.
- Place the dates in a food processor and pulse until coarsely chopped. Slowly add the apple juice to moisten the mixture.
- Add the beets and continue to pulse until puréed and combined with the dates. Process until the beet purée is completely smooth.
- Transfer the beet purée to the bowl of a stand mixer. Add the eggs, coconut oil, vanilla, and coffee and mix on medium-low speed, using the whisk attachment, until well combined.
- Slowly add the dry ingredients to the wet ingredients and mix on low speed, scraping down the sides of the bowl, until you have a smooth batter.
- Pour the batter into the prepared pan and smooth it with the back of a spatula.
- Bake until a toothpick inserted into the center of the cake comes out clean, 30 to 35 minutes (depending on pan size).