If you’d like to have cake with your coffee and feel no guilt later, this super indulgent cake with a rich chocolate flavor is for you!
Chocolate and beets may sound like a strange combination, but in fact, they fit together very well. The beets add richness, moisture, and a deep flavor to the cake. The beets are grated roughly, to add texture.
Whole grain spelt flour makes the cake filling so it’s easy to walk away content after having just one piece.
Maple syrup, honey and the natural sugars of the beets sweeten the cake, while orange zest complements all the flavors beautifully.
This chocolate cake is dairy free and if you’d like to make it vegan, simply replace eggs with applesauce. Try it and see for yourself, have a small culinary adventure in your kitchen. And… yes, remember to put the kettle on for a hot cup of tea to sip while baking!
Note: Spelt is an ancient grain, and sometimes called Roman wheat. It can usually be found in health food stores as a white or whole grain flour, or you can grind your own organic spelt berries at home for the freshest, best-tasting and most-healthful flour. Spelt is high in fiber and protein and is more easily digested than bread wheat.
Posted: January 22, 2019
Chocolate with beets is a unique combination, they go very well together. This cake has an interesting texture and taste, chia seeds give it a crunch and beet chunks feel like small pieces of fruit, very sweet and colorful. Coconut oil adds an amazing aroma to this healthy dessert.
- 2/3 c. (100g) coconut oil
- 1.7 oz. (50g) dark chocolate (70%), broken into small pieces
- 2 c. (250g) beets, peeled, shredded
- 3 large eggs, slightly beaten
- 1 1/2 c. (375ml) spelt flour
- 2 tsp. baking powder
- 5 tbsp. cacao powder
- 2 tbsp. chia seeds
- zest from one orange
- 1/4 tsp. salt
- 1 tbsp. dried shredded coconut (unsweetened)
Preheat the oven to 350F/175°C. Lightly oil a Bundt pan or a cake pan. Sprinkle with shredded coconut and tap out the excess.
In a large bowl, stir together the spelt flour, cocoa powder, baking powder, chia seeds, and salt.
In a saucepan on very low heat mix together the coconut oil and honey. Add the chocolate and stir until the chocolate is melted. Remove from the heat.
In an additional bowl mix together the chocolate mixture, shredded beets, eggs, and orange zest. Add dry ingredients and mix until combined. Pour the batter evenly in the prepared pan.
Bake the cake about 25-30 minutes, until the top is lightly dark but the cake is still sticky/moist inside. Serve it warm with a tbsp. of yogurt.
Pleasant Hill Grain products I used for this recipe...