Fudgy Beet Cakes

Fudgy Beet Cakes

They’re tasty, gooey and good for your heart! Loaded with beneficial vitamins and minerals, this cake is a rich source of antioxidants from both beets and cacao, has anti-inflammatory qualities to promote a healthy heart and blood flow. And the best part about it? You would have NO idea this cake is that good for you. Try it out and indulge!
Print Recipe

Servings

Yield: About 15 (3-inch) cakes

Ingredients

  • 2 medium beets, stem and roots removed, scrubbed well
  • 1 cup Spelt flower
  • 1/2 cup unsweetened cocoa powder, plus more for dusting
  • 1 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1/4 tsp. fine sea salt
  • 1 cup vanilla rice milk
  • 1 tsp. vinegar
  • 3/4 cup raw turbinado sugar
  • 1/4 cup melted coconut oil
  • 1 tsp. pure vanilla extract
  • 1/2 cup dark chocolate chips

Instructions

  1. Preheat oven to 375° F. Line a half sheet pan with parchment paper and set aside.
  2. Drizzle the beets with a little oil, wrap tightly in foil and roast for about one hour until fork tender. Cool to room temperature. Once cooled, puree beets in a blender until smooth, adding a little water if necessary.
  3. In a large bowl, whisk the flour, cocoa, baking soda, baking powder and sea salt. Set aside. Mix the milk and vinegar together in a bowl and set aside for a few minutes to curdle. Using a standing or hand-held mixer, combine the sugar, oil, vanilla, and ½ cup beets with the milk and vinegar. Beat well. Slowly incorporate the dry ingredients into the wet ingredients on low speed until batter is completely smooth. Fold in the chocolate chips.
  4. Pour batter into parchment-lined half sheet pan, filling ½- ¾ of the way up. Bake 20 minutes, or until toothpick inserted comes out clean. Transfer to a cooling rack and let cool completely. Once cooled, cut out desired shapes, dust with cocoa powder and store in an airtight container to keep fresh.

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Fudgy Beet Cakes

DEFINE foods handed out a yummy heart-healthy treat good for the soul at the “We’ve Got The Beat” donation classes this past weekend. In case you missed it, here is the recipe and the details for the next DEFINE foods workshop, THIS SATURDAY! Reserve your spot today! To see volunteer and donation opportunities please visit www.heart.org.

foodmatch

Food and Wine: The Perfect Match Workshop

with Chef Erin Stewart and Wine Judge Morgan Bellows

Join DEFINE to learn about nourishing foods and heart-healthy wine pairings this season. Co-owner and natural foods chef Erin Stewart will lead a fun and fresh cooking demo teaching you cooking techniques and tips with foods that both warm and heal the heart with levels of flavor that will surprise you. While DEFINE instructor and wine judge Morgan Bellows will discuss the cardiovascular benefits and heart-healthy attributes of red wine consumption and explain how food + wine take the dining experience to a whole new level.  Erin and Morgan hope to shed light on indulging HEART-healthfully by pairing a few of their favorites for you!

You will take home recipes, information on cardiovascular health, wine and food pairing notes and tastings…so you leave with both the knowledge to recreate a paired seasonal meal and the appreciation for the age-old history and exclusivity of wine and food.

Date: Saturday, February 22ndTime: 2:00PM – 4:00PM

Location: DEFINE: West University

Cost: $85 (auto-renew discount does not apply)

REGISTER

Beet Cakes

FUDGY BEET CAKES

Yield: About 15 (3-inch) cakes

INGREDIENTS

2 medium beets, stem and roots removed, scrubbed well

1 cup Spelt flour

½ cup unsweetened cocoa powder, plus more for dusting

1 tsp. baking soda

½ tsp. baking powder

¼ tsp. fine sea salt

1 cup vanilla rice milk

1 tsp. vinegar

¾ cup raw turbinado sugar

¼ cup melted coconut oil

1 tsp. pure vanilla extract

½ cup dark chocolate chips

DIRECTIONS

Preheat oven to 375° F. Line a half sheet pan with parchment paper and set aside.

Drizzle the beets with a little oil, wrap tightly in foil and roast for about one hour until fork tender.  Cool to room temperature. Once cooled, puree beets in a blender until smooth, adding a little water if necessary.

In a large bowl, whisk the flour, cocoa, baking soda, baking powder and sea salt. Set aside.  Mix the milk and vinegar together in a bowl and set aside for a few minutes to curdle. Using a standing or hand-held mixer, combine the sugar, oil, vanilla, and ½ cup beets with the milk and vinegar. Beat well.  Slowly incorporate the dry ingredients into the wet ingredients on low speed until batter is completely smooth. Fold in the chocolate chips.

Pour batter into parchment-lined half sheet pan, filling ½- ¾ of the way up.  Bake 20 minutes, or until toothpick inserted comes out clean.  Transfer to a cooling rack and let cool completely.  Once cooled, cut out desired shapes, dust with cocoa powder and store in an airtight container to keep fresh.

© Erin O’Leary Stewart, DEFINE foods

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