ALMOND FLOUR BEET CHOCOLATE CAKE

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!
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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!

Happy baking!
Kristi

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. 

INGREDIENTS
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

METHOD

• Boil or steam 1 lb. or 4 medium-large sized red beets until very soft.
• Run under cold water to cool off and remove skin and any roots or nubs.
• Put into a blender with 1 T. of water and slowly puree. Add an additional Tablespoon of water if beets get a little stuck while they break down. I had to use the plunger a few times in our blender before things really got going smoothly. Puree until very smooth, the consistency will look similar to apple sauce.

• Measure 1 cup of puree and set aside.
• Preheat your oven to 350°. Line bottom of an 8" round cake pan with parchment. Grease with some coconut oil, then dust with cocoa powder, tapping out excess.

• In a medium bowl measure almond flour, cocoa power, baking soda, cinnamon, and espresso powder.
• Whisk these dry ingredients together well in order to disperse the baking soda evenly throughout. Set aside.
• In a medium, heat-proof bowl, measure coconut oil and chopped chocolate. You can either melt the oil and chocolate together by placing your bowl over a small pot of simmering water (aka double boiler) and gently stirring until completely melted OR microwave for 30 second bursts, stirring gently in between each microwaving. Everyone’s microwave is different, so don’t be afraid to put it in for less time. Chocolate absolutely loves to burn in the microwave.

• Once your oil and chocolate is melted and smooth, add vinegar, vanilla, and beet puree.
• Whisk together until it is nice and smooth.

• In the bowl of stand mixer with a whisk attachment, on medium-high beat eggs and brown sugar together for 5-7 minutes.
• Your eggs and sugar should be light in color and almost “fluffy” as a liquid. This is an important step in creating a lighter texture with your almond flour, so set a timer and be sure you let everyone whisk together for long enough. No rushing here!

• With your mixer off, gently pour in the beet mixture and mix on low-medium speed until fully combined. 
• With your mixer off again, gently pour in your almond flour and cocoa mixture. Beat on a low speed stopping once or twice to scrap down the sides until all the ingredients are well incorporated. 

• Gently pour your batter into the prepared 8" pan and put on the center rack of your oven.

• Bake for 45-50 minutes or until a wooden toothpick comes out of the center with only a few moist crumbs attached. The center of your cake should feel firm and spring back when you gently touch it. Everyone's oven is different, but mine took 45 minutes on the nose to finish.
• Remove from the oven and let cool on a wire rack, in the pan for about 10 minutes. Flip your cake out of the pan and let it cool completely on the wire rack.

Once your cake is cool, you can mix up your glaze!
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!

• Either in the microwave or over a double boiler, gently melt your finely chopped chocolate and coconut oil until it is mixed into a smooth consistency. Add vanilla and mix.
• Place your cooled cake upside down on a serving plate and remove the parchment from the bottom (which will now be the top). This will give you a nice flat surface to pour your glaze on.

• Begin pouring your glaze starting at the center of the cake and gently tilt your plate in a circular motion to distribute the glaze to the edges or feel free to let your glaze drizzle down the sides! It is up to you how hardcore you want to make your glazing experience.
• Finish with a generous sprinkling of flakey Maldon sea salt, chocolate curls, edible flowers, fresh fruit, whatever floats your boat!
• Slice and enjoy.

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!