There is something truly therapeutic about chocolate.
Not being a science whiz, I can’t tell you what magical properties have the chemical reactions in your body that make it so satisfying, but there are few things that something chocolately can’t cure.
If you ever have one of those days where everything is frustrating and nothing/nobody really seems to make sense, this cake will be there for you and act like the warm chocolately hug you really need. If you are someone who finds yourself in those kinds of moods often, this cake will still be there for you, AND there is no shame in indulging in it since you’re getting a healthy dose of beetroot.
What takes this cake truly over the edge, is the dark chocolate avocado frosting. That’s right, two vegetables, one cake.
I know a lot of people really aren’t big fans of beetroot and would prefer to silence the chorus of “what?” “really?” “are you sure?” from the beet lovers, but if you can get down with the earthy chocolately flavors in this cake, you just may be a convert. The toasted hazelnuts on top really round out the hearty fudgy flavors you get in every bite.
The mocha flavoring is optional and is done by simply adding a few teaspoons of espresso powder or instant coffee to the cake batter. Feel free to omit and welcome a richer chocolate flavor, or try substituting cinnamon for a warm and mildly spiced taste. If you aren’t in the mood to roast beets, feel free to substitute pre-cooked beets, like those vacuum sealed ones at Trader Joe’s, in this recipe (just make sure they’re not pickled!)
Make this cake and it’ll make everything better!
Mocha Chocolate Beet Cake (Vegan, Gluten-Free)
- 1 1/4 cups roasted pureed beets about 3 small beets; roasting directions below
- 4 medjool dates soaked in warm water and pitted
- 1 1/4 cup white sugar
- 1 3/4 cup GF oat flour
- 1/2 cup almond meal
- 1 cup dark cocoa powder
- 2 cups milk of your choice
- 1 tbsp cream of tartar
- 1/2 cup coconut oil
- 1 tbsp pure vanilla extract
- 3 tsp espresso powder optional
- 2 tsp baking soda
- 1 tsp baking powder
- pinch of himalayan pink salt
- 2 avocados
- 1/3 cup maple syrup
- 2 medjool dates soaked and pitted
- 2 tsbp melted coconut oil
- 1/2 cup unsweetened cocoa powder
- 1/2 tsp vanilla extract
Roast your beets wrapped individually in aluminum foil at 400F for about an hour, longer if your using larger beets, once cool enough to handle peel the skins off and throw into the food processor, measure out 1 1/4 cup and reserve the rest for your own use.
Preheat the oven to 350F and grease a bundt pan
Add the beet puree, sugar, vanilla, dates, and coconut oil into the food processor, blend for about 30 seconds until combined.
In a small bowl combine milk and cream of tartar, stirring until it starts to curdle, after a few minutes of stirring add into food processor and blend again about 30 seconds.
Add in remaining ingredients and blend again until incorporated**
Pour into bundt pan and cook about 45-55 minutes until a knife inserted in the middle comes out almost clean (cake will be very moist)
Remove and cool on cooling rack and flip onto your cake stand or plate
In a high powered blender combine two avocados (pitted and skins removed), the cocoa powder, soft dates, coconut oil, and maple syrup until well incorporated. Be sure all the date pieces are blended in.
Once your cake is cool, spread the frosting on top and top with the pan-toasted hazelnuts
**If you do not have a large food processor (12-16 cup) do steps 4-5 in a medium bowl with a hand mixer.