This sinlessly sweet chocolate cake is made with beets and raw cacao

chocolate-sheetbeet-cake

This sinlessly sweet chocolate cake is made with beets and raw cacao

Prep Time

45 minutes

Cook Time

40 minutes

Serves

10 people

By the second week of February, around 80% of people will fail to keep up with their New Year’s resolutions – which means even if you’ve made it all the way to Valentine’s Day, once your sweetheart presents you with that box of chocolates, the odds that you’ll stay on track with your diet are not in your favor.

But who says you aren’t part of the determined 20% who go all the way with their resolutions! Get ahead of your chocolate cravings and tackle this decadent holiday head on by preparing this sinlessly sweet chocolate beet cake. It’s still indulgent, but you’ll feel less guilty knowing that you’re also enjoying a serving of vegetables.

Made with raw cacao, coconut flour, cinnamon, and sweetened with honey, you’ll feel like you’re cheating on your diet. Healthy eating doesn’t mean sacrificing on the foods you love. It’s about being mindful of the choices you make.

This recipe is courtesy of The Food Channel.

 

 

Ingredients

For the Cake

  • 3 medium beets
  • 3 tablespoons coconut flour
  • 1/2 cup raw cacao powder
  • 1/2 cup Primal Kitchen® Avocado Oil
  • 3 free-range eggs, at room temperature
  • 1/2 cup raw honey
  • 2 scoops Primal Kitchen® Chocolate Coconut Collagen Fuel
  • 1 teaspoon baking soda
  • 2 tablespoons vanilla extract (optional)
  • 1 teaspoon cinnamon (optional)
  • Pinch of sea salt

For the Chocolate Ganache (optional)

  • 3 tablespoons unsweetened cocoa powder
  • 2/3 cup coconut cream or double cream
  • 2 tablespoons butter
  • 3 tablespoons unsweetened coconut flakes
  • Pinch of sea salt

Preparation

For the Cake

  • 1 Preheat the oven to 350 degrees (F).
  • 2 Wash and remove the stems of the beets.
  • 3 Place the beets on tin foil, wrap them tightly, and place them on a baking sheet. Bake for 45 minutes.
  • 4 Remove the beets from the oven, unwrap them, and allow them to cool completely. Peel the skin from the beets, and slice them up.
  • 5 Preheat the oven to 340 degrees (F), and grease a glass baking dish (8x8).
  • 6 Add all the ingredients (including the beets) together in a food processor, and blitz until everything is fully mixed together.
  • 7 Pour the batter into the baking dish, and bake for 30 - 40 minutes, or until a toothpick inserted into the center of the pan comes out clean.
  • 8 Remove the cake from the oven, and leave it to cool for 30 minutes. Once the pan is chilled, generously cover the cake with chocolate ganache.

For the Ganache (optional)

  • 1 Combine the raw cocoa, heavy cream, vanilla extract, and butter in a small saucepan.
  • 2 Melt the ingredients together, stirring frequently until the mixture is smooth.
  • 3 Generously drizzle the sauce over the cake.
  • 4 Decorate with desiccated coconut.

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