Chocolate Beet Cake Recipe. Gluten-Free Friendly
Posted on 19th of March, 2010 by Lévana
Chocolate Beet Cake: Now sounds funky, doesn’t it? Let me tell you: Chocolate Beet Cake is amazing! It is unfortunate that in America, beets invariably conjure up pointed remarks about, ummm, never mind! We grew up eating them every day, and yes for pleasure not duty! I am always looking for ways to sneak them in, as in this chocolate beet cake, where they do their magic even while they totally escape detection: the result is this dense, moist and deliciously funky cake. This is one of those rare times I use cans, because beets’ long cooking time would be a deterrent, and because they taste pretty decent, especially as they will be combined with all the other goodies. Good news: you might find vacuum-packed roasted and peeled beets, kosher for Passover, and fabulous. In this case, use them in the same amount as canned beets, and use 1 cup pomegranate juice.
You will love the chocolate beet cake drizzled with Cranberry Sauce: Whipped up in minutes. Blend some good quality canned natural cranberry sauce with a little cranberry or pomegranate juice until smooth: that’s all there is to it!
Chocolate Beet Coconut Cake
4 egg whites
1 1/2 cups sugar
4 egg yolks
1 cup oil
3 cups canned beets, drained, juice reserved, mashed (use a fork or a food processor)
2 cups flour (gluten-free: any GF flour. Passover: 1 1/2 cups potato starch)
1 tablespoon baking powder
1 cup juice from the canned beets (if you don’t have enough juice from the can, complete with a little pomegranate or cranberry juice)
1 cup pure cocoa powder
1 1/2 cups unsweetened grated coconut
Preheat the oven to 350 Degrees °F.
With an electric mixer, whip the egg whites and salt at high speed until soft peaks form. Add the sugar gradually and whip until stiff. Switch to low speed, and allowing only enough time to combine the ingredients, beating in one ingredient at a time, just a few seconds each time, the yolks, then the oil, etc… until all ingredients are incorporated. Pour the batter into a greased tube pan, or 9×13” pan, and bake for 1 hour or until the point of a knife inserted in the center comes out clean. (muffins: About 24, baked 45 minutes)
Note: If you would like to make this cake very festive: Unmold it and let it cool. Melt 1 cup real chocolate chips with 1 tablespoon oil on a very low flame (microwave OK), and pour the mixture evenly all over the top of the cake: Yum!