Cakes, Tarts

Orange-Chocolate Cake with Beets, Honey, Chia Seeds & Spelt Flour

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”

Serves: 6-8

Ingredients: 

  • 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) 



Directions:

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).

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12 Comments

  • Reply
    La Table De Nana
    April 8, 2015 at 6:04 pm

    How beautiful!
    And your still life♥

  • Reply
    Anonymous
    April 8, 2015 at 6:23 pm

    Gorgeous cake, gorgeous copper pots, gorgeous pewter, just GORGEOUS Yelena 🙂

  • Reply
    Angie Schneider
    April 9, 2015 at 8:44 am

    What a glorious cake! Love the mix of flavours.

  • Reply
    Medeja
    April 9, 2015 at 10:33 am

    This cake is just packed with great delicious things 🙂

  • Reply
    handmade by amalia
    April 10, 2015 at 11:06 am

    What an interesting recipe! I'm trying to imagine what it would taste like.
    Amalia
    xo

  • Reply
    Te de Ternura
    April 17, 2015 at 6:08 am

    Saludos YELENA!!!
    :)))))

  • Reply
    Yannara Bee
    January 23, 2016 at 8:14 pm

    What size of bundt pan did you use?

  • Reply
    melangery
    January 23, 2016 at 8:23 pm

    I used 8 inch cake pan. You can use whatever you have, really-)

  • Reply
    Yann
    January 24, 2016 at 3:02 pm

    I know that, but I made it in a 10 ¼ bundt pan and the result was a very thin cake (I am from Slovenia and in shops here I find only big size pans).
    The cake is amazing (with yoghurt, especially)! Thank you very much for the recipe!

  • Reply
    melangery
    January 24, 2016 at 4:20 pm

    Yann, yes, your cake pan a little big for this cake, but anyway, I am glad that you enjoyed the flavors.

  • Reply
    Mya Lomenova
    October 17, 2017 at 3:08 pm

    Looks amazing! I would like to try it. I've got some buckwheat at home. Could it be substituted for spelt? Thanks

  • Reply
    melangery
    October 17, 2017 at 3:56 pm

    Mya, thank you for your comment. I think it can be, I never done this way, please try and let me know!

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