This post would’ve been up earlier but Curly Sue was on tv and I got a little distracted. Love love love that movie! I’d like to think that even Curly Sue would gobble up this recipe for Chocolate Beet Cake because all the healthy ingredients are hidden and you end up with a moist, soft, chocolatey cake with a creamy peanut buttery icing – what kid doesn’t like chocolate and peanut butter and cake?? Or adult for that matter. In fact, this cake tastes so yummy and frankly unhealthy that no one would ever suspect there were 2 cups of beets in it … in the words of Curly Sue: “Slap my butt, no way!”
I adapted this recipe from my Chocolate Beet Cupcake recipe. You can try all sorts of different flavor combinations for the icing – get creative! But how did I decide on peanut butter to go with the chocolate? I’m not going to dignify that question with an answer 🙂
Once you boil the beets, this recipe is easy peasy and it passes the healthy dessert test: you can eat it for breakfast and stay full ’til lunch! Also, I’ve made this with brown rice flour with good results, so if you’re looking to make it gluten-free that is a great option. Enjoy!
Chocolate Beet Cake with Peanut Butter Icing
For the cake:
- 4 medium beets (2 cups pureed)
- 2 cups spelt flour (or brown rice for gluten-free)
- 1 cup agave (I used raw)
- 1/2 cup vegan chocolate chips (I prefer mini but have used regular with good results too)
- 1/2 cup cocoa powder
- 1.5 t baking soda
- 1/4 t salt
- 1/3 cup water
- 2 flax eggs (2 T ground flax seed + 6 T water and let sit 10 minutes)
- 2 T melted coconut oil
- 1 t vanilla
For the icing:
- 3 T creamy peanut butter (I used store bought)
- 1 T coconut oil
- 1 T raw agave
1. Cut the stem and tail off the beets (I know it’s not called a tail but I don’t know what it is called, and it looks like a rat tail, and you will know what I’m talking about when you see it) and slice beets into 1-inch thick pieces.
2. Place beets in a pot with boiling water and let sit covered with a low boil for 20-30 minutes until beets are soft and cooked.
3. Preheat oven to 350 and spray a bundt cake pan.
4. Once beets are cooked, puree them until a thick paste forms.
5. Combine flour, baking soda, salt, and cocoa powder in a large mixing bowl.
6. In a medium sized bowl, combine beets, agave, flax egg, water, vanilla and coconut oil.
7. Add wet to dry and fold and stir to combine and then in the chocolate chips.
8. Pour batter into cake pan and smooth it out to make the batter even.
9. Bake for 37 minutes until a knife comes out mostly clean (remember there are chips in the cake that will keep it from being totally clean).
10. Allow cake to cool completely in the pan (you can place it in the frig or freezer to speed up the process). It MUST be completely cool before you apply the icing or the icing will melt.
11. To make the icing, melt the peanut butter and coconut oil and then add in the agave and stir to combine.
12. Let icing come to room temperature and then slather it on the cooled cake.
13. Lick the spoon!
14. Cake can be stored in an airtight container for several days.