What if I told you that you could have a chocolate cake in all its decadence and a welcome chocolate coma to boot without it interfering with your weight loss goals or putting a dent in your dietary lifestyle? This chocolate cake recipe is not only vegan but also packed with a good dose of veggies.
Before you cringe at the thought, rest assured that the vegetable component is none other than beets and the earthy taste and dense starchiness only adds more flavor and texture to what we have come to love chocolate cake for. Grab the forks and gather round, because one piece just won’t cut it. Enjoy!
Regular chocolate cake is full of offenders such as white sugar, white flour, butter, eggs, milk, and preservative-laden chocolate chips. So while the result may be delicious, it’s not the kind of chocolate cake that you can enjoy regularly or be particularly proud of in terms of nutritional stats. This chocolate cake recipe uses unrefined sugar – turbinado sugar – and replaces white flour with whole-wheat flour and spelt flour to up the ante of fiber content. The spices give an aromatic twist and the roasted beets are a surefire vegetable surprise. The beets have such a glorious color and its depth in flavor further accents the chocolate. Because of the beets, the chocolate cake retains a denser, moister texture that makes each bite feel naughty. This recipe is most definitely unique, but it is sure to be a crowd pleaser, especially when you reveal the “secret” ingredient.
Vegan Beet Chocolate Cake
Makes one 10-inch cake
For the cake:
- 2 large beets, baked
- 1/3 cup vegetable oil
- 2/3 cup turbinado sugar
- 1 teaspoon vanilla
- 1 cup whole-wheat flour
- 1 cup spelt flour
- 1/2 cup cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1/2 teaspoon cinnamon
- Dash of cayenne pepper
- 1/2 cup vegan chocolate chips
For the chocolate cream glaze:
- 1/2 cup coconut oil
- 1 cup vegan chocolate chips
Preheat the oven to 400 degrees Fahrenheit. Wash beets, remove their stems and wrap each in aluminum foil. Bake for 1 hour or until tender. Remove beets, set them aside, and lower the oven temperature to 350 degrees Fahrenheit.
Chop the beets and add them to a food processor along with the liquid they gave off while baking that has collected in the foil. Add the vegetable oil, sugar and vanilla. Mix until smooth.
Transfer the beet mixture to a large bowl and add the dry ingredients: flours, cocoa powder, baking powder, baking soda, salt, cinnamon and pepper.
Stir until evenly combined, but do not over mix. Fold in the chocolate chips and pour the mixture into a lightly greased 10-inch round baking pan or bunt-cake pan. Put into the oven and bake for 35-40 minutes, or until the center is firm. Test with a toothpick in the center – if it comes out clean, it is done!
Set the cake aside and let it cool to room temperature. Meanwhile, melt the coconut oil and chocolate chips over a double broiler, stirring constantly. When serving each slice of cake, spoonful the mixture atop each slice before eating.
Image Credit: GlowKitchen
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