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The Whole Foods Kosher kitchen

Chocolate Beet Coconut Cake Recipe

Posted on 19th of March, 2010 by Lévana

levana-cooks-chocolate-beet-coconut-cake

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 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 it 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

Ingredients:

4 egg whites

Pinch salt

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

Instructions:

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!

Filed under: Beets Recipes, Chocolate Cake Recipes, Chocolate Recipes, Coconut, Dessert Recipes, Gluten Free Recipes, Kosher for Passover Recipes, Kosher Recipes, Pareve Cake Recipes, Pareve Recipes, Passover Recipes, Vegetarian Recipes

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2 Questions

  1. Yvone Nunziata, on Said:

    Hi, I tried this chocolate cake recipe few hours ago but somehow couldn’t achieve the same result as you, my cake clearly wasn’t looking that good (but tasted fine). What kind of chocolate are you using? Maybe it’s because of the flour I used, I have a gluten intolerance so I used tapioca flour instead of normal wheat flour.

    Reply
    • Lévana, on Said:

      Hi Yvone,

      Of course substituting gluten-free for regular flour would make all the difference. You will be happy to hear that in my upcoming cookbook, I make ample allowances for gluten-free dishes, both savory and sweet. Until my recipes are articulate enough to share (the book is due in June 2011) let me already say this to you: 1. Don’t use all tapioca. Rather, use a mixture of brown rice flour, tapioca and other flours you will experiment with until you arrive at the texture you like. 2. Add 1 teaspoon xanthan gum. 3. don’t pour the batter in one large mold, but in smaller molds, such as muffin molds.
      In the absence of gluten, you need to make some concessions, and once you learn to work with them in mind you will be totally OK!