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
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Ingredients
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1 tablespoon
chia seeds
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1 + 1/2 cups
oat flakes
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1/4 cup
cacao powder
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1 tablespoon
baking powder
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a pinches
salt
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2
raw peeled beets
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50 grams
dark chocolate
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1/3 cup
extra virgin olive oil
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1/3 cup
coconut flower nectar (or other liquid sweetener)
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100 grams
apple sauce (about 1/4 cup + 1 tbsp)
Directions
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Preheat oven at 350° F / 175° C. Mix chia seeds with water and set aside.
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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.
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Grate beets and add them to the bowl and stir.
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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.
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Pour the batter into the greased cake pan - a 7 inch / 18 cm round cake pan - and bake for about 30 minutes.
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