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Chocolate Beet Cake with Coconut Cashew Cream “Cheese” Icing
What?? Beets in a chocolate cake? oh yeah! This site isn’t called Healthy Beet for nothing you know?!
Beetroots are a great source of nutrients, including vitamins B3, B6 and C and beta-carotene, magnesium, calcium, zinc and iron. They are perfect for assisting your liver and gallbladder in breaking down toxins. And in this case, make the perfect addition to a chocolate cake.
First inspired by Breanne, of GradioMedia, who was a sweetheart and brought in her version of beet cake into the office, I was impelled to work on a gluten free, dairy free and less sugar version….et voila…the “Can’t Beet this Chocolate Cake” was baked!
Note: If making the icing below you need to prep the cashew “cheese” and coconut milk the day before.
What you need for the cake:
3 medium (~80z) cooked beets
~5 oz of dark chocolate (at least 70%, use more if you love your chocolate!)
1 cup coconut oil
1/4 cup maple syrup
1/8 cup coconut nectar syrup (or maple syrup)
1/4 cup espresso coffee (optional)
1/2 cup coconut flour
2 tsp baking powder
1/4 tsp sea salt
1/3 cup maca powder
3 tbsp cacao powder
4 eggs, beaten
What you do:
Wash beets with skins on, poke a few times with a fork and wrap in foil. Bake beets in 350deg oven for approx 45 min or until tender. Let cool and remove skins. This can be done the day before.
Preheat oven to 350 deg F and grease a springform cake pan or tart tins with coconut oil. I used 6 large tart tins so I could layer cake as seen in the photo.
Puree beets in a food processor. If you don’t have a food processor you can grate them. Set aside.
Using a double boiler or a large bowl set over a pan of barely simmering water, melt the chocolate and coconut oil. Add maple syrup, coconut nectar and espresso coffee if using.
In large bowl mix coconut flour, baking powder, sea salt, maca and cacao powder. If you haven’t used coconut flour before don’t panic and add more. This flour expands and will thicken as when liquid is added.
Beat eggs in a separate bowl.
Combine eggs, pureed beets, chocolate mixture with the dry ingredients. If the mixture is very liquidy you can add a bit more coconut flour until it resembles cake batter.
Pour into cake pan or tart tins and bake for 30 – 40 minutes or until cooked through. Leave to cool before removing from tin.
You have a few different options for icings.
Whipped coconut cream
Cashew cream cheese with whipped coconut cream (this is what I did)
What you need for Cashew cream “cheese” with whipped coconut cream:
1 cup soaked cashews (soak for a min of 4 hrs and rinse)
1 1/3 cup coconut oil
1/3 cup almond milk
2.5 tsp apple cider vinegar
1.5 tsp lemon juice
1/3 cup coconut sugar
2 tsp vanilla extract
1 can of full-fat coconut milk or cream
What you do:
To make the cream “cheese”: line a 4 cup glass container with cheesecloth. Combine cashews, coconut oil, almond milk, vinegar, and lemon juice in a blender. Process until smooth. Pour the mixture into the container, cover and leave on the counter overnight. In the morning, place cream “cheese” into food processor bowl, add powdered coconut sugar and vanilla and process until smooth.
To make the coconut whipped cream: place the can of coconut milk in fridge upside down for approx 8 hrs. This will separate the coconut water from the cream. Also, place stainless steel bowl and mixers in the fridge to cool before whipping. Separate the coconut water from hardened milk. Save the water to use in smoothies or oatmeal. Whip coconut cream with coconut sugar and vanilla extract until thick. It will not get as thick as conventional whipped cream.
Combine the 2 icing together and ice cake. Sprinkle with cacao powder and garnish with fresh or frozen fruit.
Note: Plan on icing just before serving. As beets do, the icing will take on a pinkish color as the longer the icing sits on the cake. It’s also a dense and filling cake so plan your desert accordingly.