I am not a fan of beets. I don’t really like that earthy flavour that they have. So now you’re saying, Sandi if you don’t like beets then why are you making a cake with beets in it? Well you see, beets are very good for you and they were on sale. Haha, yes I said it. I bought the beets because they were on sale. I know that they’re good for me so I was trying to make them work. I tried to put them into one of my raw soups… Nope I didn’t like that. So then I tried adding them to a smoothie, nope that’s not happening again. So then I decided that I would just have to hide them in chocolate. Yes, that works! After some adjusting of how much grating beet was entering my chocolate cake I have found an agreeable amount.Not only do I not taste the beets but I get to freak other people out when I tell them that beets are in my cake! It’s a win win I believe.
So when I was deciding that I would be able to hide my beets in a chocolate cake, I also decided that I wanted this cake to have a few other qualities. I wanted it to be paleo, but nut free as well as vegan. So after playing I have made a delicious chocolate cake that I now top with my chocolate sweet potato frosting (haha another veggie hidden).
Red Velvet Chocolate Beet Cake (Paleo/ Nut-Free/ Vegan/ Gluten Free/ Dairy Free/ Grain Free/ Refined Sugar Free)
1/3 c. tapioca starch
1/3 c. coconut flour
1/3 c. ground flax
2/3 c. raw cacao or cocoa
2/3 c. palm sugar
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. sea salt
1/4 c. coconut oil- softened
2 Tbsp. lemon juice
1/2 c. milk alternative
2 tsp. vanilla
1 1/2 c. peeled, grated beets
Preheat oven to 350 degrees
In a medium size bowl, whisk together tapioca starch, coconut flour, ground flax, raw cacao, palm sugar, baking powder, baking soda and salt. Add in softened coconut oil and stir thoroughly. Stir in lemon juice, milk alternative and vanilla. Then stir in grated beets.
Spread batter into pan lined with parchment paper. Bake 9″ by 9′ square for 35-40 minutes, 9 1/2″ round for 30-35 minutes.
Let cool thoroughly. Store cake in a sealed container on the counter for up to three days. Freezes well.
Optional: You can top your cake with Chocolate Sweet Potato Frosting