UnBeetable Chocolate Cake

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UnBeetable Chocolate Cake

UnBeetable Chocolate Cake

This Unbeetable Chocolate Cake goes into the oven a red velvet color and comes out cooked into a deep rich chocolate brown! Add the chocolate icing and its decadence on a plate for every chocolate lover! You don’t have to tell them about the vegetable called a beet being your secret nutritional ingredient. No one will know but you! Beets contain a phytochemical that helps promote healthy blood vessels. Beets contain vitamins A, Bs, C and folate, minerals potassium, magnesium, copper, iron and manganese. The raw cacao powder is known for the calming effects from it’s tryptophan (an amino acid) and anandamide content. Raw cacao also is loaded with anti-oxidants, fiber, minerals chromium and zinc and omega-6 fatty acids (necessary for brain function and normal growth in the body). Best of all this Chocolate Cake is moist and the icing is super easy! Finger licking delicious!

Chocolate Cake

Attributes:  vegan, dairy free, gluten free and decadent
Equipment:  Juicer

Ingredients:

1 1/2 C gluten free organic flour such as sorghum or amaranth
1/2 C raw cacao powder
3/4 C sucanat or coconut sugar
1 tsp baking soda
¾ tsp guar gum powder
1 C beet juice
½ C beet pulp
1 pinch + 1 pinch of Himalayan salt
1/2 C + 4 T melted coconut oil
1 T + 1 tsp vanilla extract
1 egg substitute ex. 2 T water and 1 ½ tsp organic potato starch
1 ½ C organic chocolate chips
2 T maple syrup
                                         

Directions:  Set oven to 350 degrees F. Prep a 9” spring pan or bunt pan by applying coconut oil, then dusting with GF flour. In a large mixing bowl mix flour, raw cacao powder, soda, guar gum, pinch of salt & set aside. Set the coconut oil in hot water to melt. Juice the beets and gather the pulp portion. Measure and mix beet juice, pulp, 4 T melted coconut oil, 1 tsp vanilla, egg substitute in a separate bowl or large measuring cup for an easy pour.  Once all wet ingredients are mixed, stir into dry ingredients. Pour into baking pan and bake in oven for 40 minutes or until a toothpick comes clean out of the centre of your cake. Cool for 20 minutes. Remove from baking pan. When cake is cool enough apply frosting. To make frosting, melt chocolate chips and ½ C coconut oil on low medium heat in a small saucepot. Once the first two ingredients are melted add 2 T syrup 1 T vanilla and pinch of salt. Remove from heat, cool. When cake is cool use a spatula to spread the icing as desired.
                               

 Optional:  More coconut oil yields to a softer icing on the cake.
                                               

Tips:  Using small cookie cutters can add decorative detail to your cake! Place the cookie cutter on a freezer safe plate and fill with frosting. Freeze for 15 minutes. Remove and push the chocolate shape out from cookie cutter, apply to frosted cake.

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