If you love the beets as much as I do that this recipe is definitely for you. On my blog I have about twenty different recipes with beets, but there is nothing like this dessert. Chocolate and beets may sound to be a strange combination, but in fact they go very well together. This cake has an interesting texture and taste, chia seeds give it a crunch and beets chunks feel like small pieces of fruit, very sweet and colorful. Coconut oil adds an amazing aroma to this unique dessert. Try it and see for yourself, have a little culinary adventure in your kitchen. Don’t forget to put a kettle on, while baking a cake-))
My new still life – “Still Life with Copper Pots”
- 2/3 cup (100g) coconut oil
- 1/2 cup (125ml) buckwheat honey
- 1.7 oz (50g) dark chocolate (70%), broken into small pieces
- 2 cups (250g) beets, peeled, shredded
- 3 large eggs, slightly beaten
- 1 1/2 cup (375ml) spelt flour
- 2 tsp baking powder
- 5 Tbsp. cacao powder
- 2 Tbsp. chia seeds
- zest from one orange
- 1/4 tsp salt
- 1 Tbsp. dried shredded coconut (unsweetened)
Preheat the oven to 350F/175°C. Lightly oil a Bundt pan or a cake pan. Sprinkle with shredded coconut and tap out the excess.
In a large bowl, stir together the spelt flour, cacao powder, baking powder, chia seeds and salt.
In a sauce pan on a very low heat mix together the coconut oil and honey. Add the chocolate and stir until the chocolate is melted. Remove from the heat.
In additional bowl mix together the chocolate mixture, shredded beets, eggs and orange zest. Add dry ingredients and mix until combined. Pour the batter evenly in the prepared pan. Bake the cake about 25-30 minutes, until the top is lightly dark but the cake still sticky/moist inside. Serve it warm with a tablespoon of yogurt.
Inspired by Green Kitchen Stories recipe (one of my favorite blog).