Chocolate Beet Cake
2 cups of beets (boiled, peel skin off, and purée with a mixer or food processor, use the water beets boiled to make the batter wet if the beets don’t do it alone, save some for frosting if you wish. The water also makes great egg dye. You can always make more mashed beets than you think you’ll need and use the rest for other creative recipes)
1 Tbsp cream of tartar (or use baking powder conversion if you don’t have any cream of tartar)
.5- 1.5 cups sugar of choice, Alternatively can use about 1/4cup raw honey and will be sweet enough for many people
~ 1/4 - 1/2 cup melted coconut oil
1 Tbsp vanilla extract
1.5 cups oat flour
1 cup unsweetened cocoa powder
1 tsp baking soda
1 tsp baking powder
Pinch of salt (always love sea salt)
Mix it all up together and bake for 20-40minutes at 200C or 375F depending on your altitude and baking dish
(I love silicon circle ⭕️ cake pans and ~30 minutes for me but depends on your oven )
FROSTING if you wish!
>Store bought or fondant
> Simple Frosting:
Container of cream cheese
Whipped with:
beet juice from boiling beets
Honey
Vanilla
Add salt if desired
Wait until cake has totally cooled before spreading
> German chocolate cake style:
1 cup plain milk of choice
1/3 cup coconut milk (may use lite coconut milk)
1 1/4 cups sugar
1 teaspoon vanilla extract
1/3 cup cornstarch mixed with 1/4 cup water until smooth
2 1/2 cups sweetened flaked coconut
(optional) 1 1/2 cups chopped pecans
In a medium saucepan, mix the milks, sugar, and vanilla together. Add the cornstarch mixture and cook over medium-high heat, stirring constantly, until mixture boils and thickens. Cook for one minute after it boils. Remove from heat and stir in coconut and nuts. Allow to cool (about 10 minutes) (mixture should still be warm) before spreading on cake.