Red Velvet Cake
Red velvet cake with beets? Sounds strange, I know. I was skeptical too.
I found this recipe on www.cleaneatingmag.com and adaptive it to my liking.
It's actually really delicious. Beets are an awesome source of magnesium, calcium, iron, and B vitamins.
What better way to enjoy all their benefits than in a cake? You can't taste the beets at all. You might even fool your kids!
Enjoy this chocolatey, delicious, "red velvet" cake!
Red Velvet Cake (Vegan, GF)
5 small beets or 3 med-large beets
2.5 cups whole spelt flour
1 cup cacao powder
2 Tbsp ground flax seed
1 tsp baking soda
1/4 tsp sea salt
1/2 cup pure maple syrup
1/2 cup melted coconut oil
2 Tbsp apple cider vinegar
1 tbsp pure vanilla extract
1 cup water
3/4 Dark Chocolate Bar (I prefer this low-gylemic brand)
1/2 can full fat coconut milk
1. Prepare the beets. Wrap the beets in tinfoil individually and place on baking pan. Heat oven to 400 degrees and bake for 45 minutes. *If you have an insta-pot you can cook the beets for 5 minutes and they will be ready!
2. De-peel the beats (skin should easily peel off after removing the tinfoil). Transfer beets to a food processor or high-speed blender and process until smooth
3. Reduce oven heat to 350 degrees. Grease 9X9 baking pan with coconut oil.
4. In a large bowl combine: flour, cacao, flaxseed, baking soda, and salt.
5. In a medium bowl combine: 2 cups beet puree, 1 cup water, maple syrup, melted coconut oil, vinegar, and vanilla. *I found it helpful to blend all of this in my blender to make it really smooth.
6. Add wet mixture to dry mixture. Pour into baking pan.
7. Bake for 35-40 minutes. Cool completely.
8. Top with frosting.
1. In a double boiler on medium heat: combine chopped chocolate bar and coconut milk. Melt and mix until smooth. Let cool for 3-5 minutes, add to cake with spatula.