Does cake ever really need an introduction? Because honestly, no one is ever mad that cake was invited to the party.
Chocolate being my weakness, I’ve been hunting for ways to make cake a little more virtuous. Can’t I make a cake that is both healthy and yummy? Can’t I find a way to make a cake that doubles as a breakfast food/protein source/life sustenance? YES!? Just kidding. Cake can’t be a health food, no matter how I try to twist it. A younger, less wise version of myself (who more than once substituted a hearty slice of cake for a meal) would be upset by this revelation. But I’m an “adult” now. Cake can still be a meal…just not a healthy one.
I have, however, found a cake that is less unhealthy. It’s not loaded with butter and refined sugar, but gets moisture and sweetness from beets (veggies in my cake booyah!), coconut oil and honey. All those things that I love about cake? They’re still here! It’s rich, but not enough that you won’t go back for seconds. Covered with powdered sugar (oops…but it looked so pretty) and served with berries makes for a beautiful dessert…or dinner if you’re anything like me.
Chocolate Beet Cake
I found this cooked a bit more evenly in a 8″ square pan, but the bundt pan is prettier for serving. Cupcakes would be nice too – just make sure to adjust the baking time accordingly (less time for a square pan and even less time for cupcakes).
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
Preheat the oven to 375 degrees. Roast the beets in foil 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.
Melt the chocolate over low heat in a small saucepan. 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.