Beet chocolate cake

May 18, 2015
0 Ratings
  • Serves 10
Author Notes

This cake uses raw beets which give an amazing color to the cake, that is vegan and gluten-free. Perfect alone with its "fudgyness" or for breakfast with some plant-based yogurt and fresh fruit. —Valentina | The Blue Bride

What You'll Need
  • 1 tablespoon chia seeds
  • 1 + 1/2 cups oat flakes
  • 1/4 cup cacao powder
  • 1 tablespoon baking powder
  • a pinches salt
  • 2 raw peeled beets
  • 50 grams dark chocolate
  • 1/3 cup extra virgin olive oil
  • 1/3 cup coconut flower nectar (or other liquid sweetener)
  • 100 grams apple sauce (about 1/4 cup + 1 tbsp)
  1. Preheat oven at 350° F / 175° C. Mix chia seeds with water and set aside.
  2. In a high-speed blender or a mill reduce oats into a flour. Add it into a bowl along with cacao, baking powder and salt.
  3. Grate beets and add them to the bowl and stir.
  4. In a saucepan melt chocolate with oil, add coconut flower syrup, applesauce, soaked chia seeds and stir until smooth. Add this liquid to the bowl and stir well.
  5. Pour the batter into the greased cake pan - a 7 inch / 18 cm round cake pan - and bake for about 30 minutes.

See what other Food52ers are saying.

  • Franca
  • Sophies Foodie
    Sophies Foodie
  • Valentina | The Blue Bride
    Valentina | The Blue Bride

3 Reviews

Franca August 15, 2016
What size pan??
Valentina |. August 15, 2016
Hi Franca, I totally forgot to write it! It's a 7 inch / 18 cm round cake pan ^_^
Sophies F. September 5, 2015
I made it today using maple syrup here! I used beets from my own garden! Delicious is the word! x