Chocolate Beet Pudding Cake

You are probably getting sick of hearing me talk about Sweet Paleo by now. But as a thank you for putting up with all the blathering on about it, I’ve decided to share one of my favorite all-time recipes – Paleo Chocolate Cake. I tweaked it for the cookbook – adding in flour weights so you can get it just right. I love the roasted beets in the cake – don’t worry, it doesn’t taste like beets, just a rich chocolate cake. But if you don’t like beets or don’t have them on hand you can also use applesauce. It’s a great paleo and nut-free cake sweetened only with fruit.

Paleo Chocolate Beet Cake

YIELD: Makes 1 (8- to 9-inch) cake or 6 mini Bundt cakes

Paleo Chocolate Beet Cake Recipe
 
Prep time
Cook time
Total time
 
Decadent rich chocolate cake sweetened only with fruit. Paleo, dairy-free and nut-free
Author:
Recipe type: Paleo
Cuisine: Dessert
Serves: 10 servings
Ingredients
  • ½ cup (56 g) coconut flour
  • ¾ cup (90 g) unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon finely ground sea salt
  • 10 large, moist Medjool dates, pitted
  • ¾ cup apple juice
  • ¾ cup chopped roasted beet (about 1 large beet, roasted until very soft) (can substitute applesauce)
  • 4 large eggs
  • ½ cup liquefied coconut oil, or ghee or unsalted pastured butter, melted, plus more for pan
  • 2 teaspoons pure vanilla extract
  • ½ cup strong brewed coffee (accents the chocolate flavor but you can substitute water)
Instructions
  1. Preheat the oven to 350°F. Grease an 8- or 9-inch round cake pan with coconut oil and line with parchment paper.
  2. Weigh the coconut flour and cocoa powder and sift together with the baking soda and salt into a medium-size bowl; set aside.
  3. Place the dates in a food processor and pulse until coarsely chopped. Slowly add the apple juice to moisten the mixture.
  4. Add the beets and continue to pulse until pureed and combined with the dates. Process until the beet puree is completely smooth.
  5. Transfer the beet puree to the bowl of a stand mixer, add the eggs, coconut oil, vanilla and coffee and mix on medium-low speed, using a whisk attachment, until well combined.
  6. Slowly add the dry ingredients to the wet ingredients and mix on low speed, scraping down the sides of the bowl, until you have a smooth batter.
  7. Pour the batter into the prepared pan and smooth it with the back of a spatula.
  8. Bake for 30 to 35 minutes (depending on pan size), or until a toothpick inserted into the center of the cake comes out clean.
  9. To Make Mini Bundt Cakes (pictured):
  10. Grease mini Bundt pans and bake for 20 to 28 minutes, depending on the size of the pans, or until a toothpick inserted into the center of a cake comes out clean.

For a really decadent treat you can top with Chocolate Ganache.

Click here for more information on Sweet Paleo: Gluten-Free, Grain-Free Delights, including photos, link to a complete list of recipes, allergen guide and where to buy.