Sometimes you unexpectedly stumble upon a really good recipe – like I did while glancing at a Colavita Olive Oil advertisement in a magazine!! Chocolate Beet Cake with Pink Sea Salt. I was intrigued. The fact that it used almond flour instead of wheat flour making this gluten-free, further peeked my interest; always trying to tuck in a bit of extra ‘healthy’ whenever I can.
Colovita’s claim that this cake is “incredibly rich and moist” due to the sweet roasted beets is no exaggeration. I made the cake last week and it was such a hit I’m making it again and serving it this weekend at break-fast. We ate half of this cake on Thursday night … along with the traditional Apple Cake, Honey Cake, Macaroons and Chocolate-Almond Bark, and the less traditional Raw Chocolate “Cheesecake”. We finished the other half of the Chocolate Beet Cake for breakfast the following morning!
CHOCOLATE CAKE WITH ALMOND MEAL
Full recipe and instructions at the bottom ↓ ↓ ↓ after the photos.
CHOCOLATE BEET CAKE WITH ALMOND FLOUR
From Colovita, with slight adaptions
4 small Beets, roasted and cubed = 1 cup/6 ounces (approx)
1½ cup Almond Meal (4 7/8 ounces)
½ cup Brown Rice Flour (2 3/8 ounces)
1 tsp Baking Soda
½ tsp Baking Powder
1½ tsp fine Sea Salt
½ tsp ground Cinnamon
1/8-1/4 tsp Cayenne Pepper – OPTIONAL
1½ cups Turbinado Sugar – this can be substituted with Coconut Palm Sugar, which will give the cake a slightly different flavor and be a bit less sweet.
2/3 cup unsweetened Cocoa Powder (2 ounces)
3 large Eggs
1 tsp pure Vanilla Extract
½ unsweetened Almond Mild – I used unsweetened Vanilla Almond Milk)
1/3 cup Olive Oil
For Garnish: Pink Flake Sea Salt (Murry River or Himalayan), Confectioner’s Sugar (aka Icing Sugar), Dark Chocolate Shavings
Heat oven to 400º. Peel beets and cut off the stems. Slice in half and place in an oven proof dish. Cover with aluminum foil. and roast 40-50 minutes, until knife-tender.
Remove from oven and turn the temperature down to 350º. Allow the beets to cool and cut them into large cubes.
Prepare a 9″ round springform pan; cut parchment paper to fit the bottom and lightly brush the sides with coconut oil.
Place the cooled beets in a blender and add almond milk. Puree until very smooth and no chunks remain. Note: When smooth, the beet-almond milk puree measured a generous 1 cup.
In a large mixing bowl combine all the dry ingredients: almond flour, brown rice flour, baking soda, baking powder, fine sea salt, cacoa powder, cinnamon, cayenne and turbinado sugar. Mix well.
In a medium mixing bowl combine all the wet ingredients: eggs, olive oil, vanilla and beet-almond milk puree. Whisk well to combine.
Pour the egg-beet mixture into the flour-sugar mixture and stir until well combined.
Pour the batter into the prepared cake tin and bake for 45-55 minutes, checking after 40. The cake is done when a toothpick inserted in the middle comes out clean and the cake stops singing.
Allow to cool. Run a fine knife around the pan and remove the ring.
Finish the cake with Chocolate shavings, a dusting of confectioners sugar and a light sprinkle of pink flakey sea salt.
Serve with berries.