The other day I had a jolting realization.
It suddenly occurred to me that for the entirety of this year’s C.S.A. I had yet to include a SINGLE sweet recipe!
As some folks know, I am very much into baking. I did so professionally in my early twenties and still love to bake at home when I have the time. I particularly love baking gifts for family and friends. And as anyone who has a passion for baking knows, sometimes you just crave baking! It isn’t even so much about actually eating what I make (though, let’s be honest, I love eating ), but similar to the act of making soup for me, the method and ritual of baking is so soothing to me. I love to mise en place, to get out all my favorite tools, read the recipes, weigh the ingredients, smell everything coming together, intricately decorate… I love every bit of it.
In honor or sharing what I love, I have a magical Beet Chocolate Cake recipe for you to indulge in! It is really not unlike your typical chocolate cake, however, the use of super fine almond flour, beets, a touch of cinnamon and coconut oil, sneak in this extra depth of flavor you don’t always find in your standard chocolate cake. For this reason, I adore this cake.
It is only one layer, so no need to worry about fussy stacking and I make a simple chocolate glaze to pour over the top to give it that extra hit of chocolate and shine. Don’t be afraid of the beets! If you don’t tell someone they are in there, I can guarantee you they will not even know!
ALMOND FLOUR BEET CHOCOLATE CAKE
Notes on the recipe: I have included most dry ingredients with both volume and weight measurements. I prefer to measure by weight as often as I can, since it yields the most accurate results, but if you do not have a kitchen scale, not to worry! The volume measurements are there too.
I have not tried this recipe with anything but almond flour, so if you opt to use another gluten-free flour or regular flour, I can not guarantee good results. Let me know how it goes if you do experiment!
This recipe is adapted from Bon Appetit.
1 # red beets
1 ½ cup or 170 g super-fine almond flour (I like Bob’s Red Mill)
½ cup or 43 g cocoa powder (be sure to use Dutched cocoa powder)
½ t. Baking soda
½ t. Cinnamon
1 t. Espresso powder
2 oz. bittersweet chocolate, coarsely chopped
1 t. Apple cider vinegar or white vinegar (which ever you have on hand)
1 t. Vanilla extract
4 large eggs
1 1/4 cup or 194 g light brown sugar
2 T. Or 42 g coconut oil
Heavy pinch of salt
Once your cake is cool, you can mix up your glaze!
3 oz. bittersweet chocolate, chopped finely
22g or 2 Tablespoons coconut oil
1/4 teaspoon vanilla extract
*Note: This is cake is lovely with just a simple dusting of powdered sugar and served with a scoop of vanilla ice cream. Additionally, a simple raspberry compote or similarly sweet and tart fruit accompanies this cake very well!. In other words; The glaze is not a necessity if you don't feel like making it, but it is very good!
You can refrigerate this cake in a sealed container for up to a week or less, since it is a challenge to not polish this one off rather quickly!