Cranberry Beetroot-Almond Chocolate Cake

Beets are another under appreciated food in my house. But can also be sneakily disguised into an awesome dish!

This cake will surprise you! It is rich, moist and flavorful. And will keep for up to a week :)



 

Ingredients

• 3 medium beets, cooked and cooled
• 1/4 cup coconut oil
• 1/2 cup  virgin olive oil
• 3/4 cup pure maple syrup
• 1/2 cup honey
• 3 medium eggs
• 2 teaspoon pure vanilla extract
• 1 cup organic, coconut flour
• 1 cup almond meal or almond flour
• 3/4 cup cocoa powder
• 2 tbs black onyx cocoa
• 2 teaspoons baking soda
• 1/2 teaspoon sea salt
• 1/2 cup frozen cranberries

Instructions

1. Boil your beets with skin on. Test if they are done by poking with a knife or skewer. And cool. You can then easily rub off the skin with your hands, or rubber gloves. This process will preserve the colour and flavour of the beets.
2. Preheat the oven to 350F. Grease a 9 inch cake pan with coconut oil and dust it lightly with cocoa.
3. In a food processor mulch whole raw almonds until desired flour like texture occurs. You may need to push the almonds down the sides of the bowl.
4. Grate the cooked beets on a box grater or on grater attachment in food processor and measure them; you should have about 2 cups of grated beets.
5. Transfer beets to you food processor with almond flour and then adding in the coconut oil, olive oil, maple syrup and honey until everything is well blended.
6. Adding eggs, one at a time, and blend until smooth. Add the vanilla extract.
7. In a separate bowl fold together the flour, cocoa, baking soda and salt. Gently fold the flour mixture into the wet ingredients.
8. Fold the frozen cranberries into the batter until distributed, then scrape the batter into the prepared cake pan and spread around until it is even.
9. Bake for about 35-45 minutes, until a wooden skewer comes out clean. Remove from oven and allow to cool, in the pan on a wire rack, for a good 20 minutes.
10. Carefully invert the pan onto a cutting board, tap gently, and the cake will drop out. Dust with cocoa powder or melted chocolate. Serve warm or cool

  Black Onyx Cocoa Powder has been alkalized to the highest extreme. Producing a dark, purplish black cocoa that makes for an impressive black/rich baking good. This extreme alkalization neutralizes the natural bitterness, removing some of its chocolate flavor and a lot of its butter fat(10-12%).
Is also not recommended to use by itself, as it is too rich. Always cut with another cocoa of choice to compliment the flavor.

“All you need is love. But a little chocolate now and then doesn't hurt.” 

-Charles M. Schulz 

Enjoy Food with Curiosity~  Peace.Food.Nutrition