- 1/2 cup (56 g) coconut flour
- 3/4 cup (90 g) unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon finely ground sea salt
- 10 large, moist Medjool dates, pitted
- 3/4 cup apple juice
- 3/4 cup chopped roasted beet (about 1 large beet, roasted until very soft) (can substitute applesauce)
- 4 large eggs
- 1/2 cup liquefied coconut oil, or ghee or unsalted pastured butter, melted, plus more for pan
- 2 teaspoons pure vanilla extract
- 1/2 cup strong brewed coffee (accents the chocolate flavor but you can substitute water)
- Preheat the oven to 350°F. Grease an 8- or 9-inch round cake pan with coconut oil and line with parchment paper.
- Weigh the coconut flour and cocoa powder and sift together with the baking soda and salt into a medium-size bowl; set aside.
- Place the dates in a food processor and pulse until coarsely chopped. Slowly add the apple juice to moisten the mixture.
- Add the beets and continue to pulse until pureed and combined with the dates. Process until the beet puree is completely smooth.
- 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.
- 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.
- Pour the batter into the prepared pan and smooth it with the back of a spatula.
- Bake for 30 to 35 minutes (depending on pan size), or until a toothpick inserted into the center of the cake comes out clean.
- To Make Mini Bundt Cakes (pictured):
- 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.