chocolate beet cake
3-4 medium beets, rinsed and scrubbed
2 ripe bananas
1 1/4 cup bittersweet chocolate chips
1/4 cup espresso
1/2 cup coconut oil
3/4 cup honey
1 cup all-purpose flour
4 tablespoons cocoa powder
1 1/4 teaspoon baking powder
2 ripe bananas
1 1/4 cup bittersweet chocolate chips
1/4 cup espresso
1/2 cup coconut oil
3/4 cup honey
1 cup all-purpose flour
4 tablespoons cocoa powder
1 1/4 teaspoon baking powder
Preheat the oven to 375 degrees. Wrap the beets in foil and roast for about an hour, until tender. Cool to room temperature.
Reduce the oven temperature to 325 degrees.
In a food processor, grate the beets. Add the banana and process until well mixed.
In a small saucepan, melt the chocolate over low heat. Add the espresso and mix until smooth. Add the coconut oil and melt.
Remove from heat and add the beet mixture. Stir until well mixed. Add the honey and finally add the dry ingredients (flour, cocoa powder, baking powder).
Pour the batter into your pan and bake for about 40 minutes, until the sides are set. In a bundt pan, the cook time may be longer (more along the lines of 60 minutes).
Let cake cool to room temperature and serve.
Found this recipe here: http://idreamofsushi.com/2014/03/16/chocolate-beet-cake/
0 comments