Chocolate Beet Cake

I love chocolate!  I have heard it touted as a supreme superfood full of beneficial antioxidants, and I have also heard that it can be a neurotoxin and can actually be damaging to the brain.  Well, whichever one it is doesn't really matter to me, I love it!!  I try to eat it in raw form with very little to no sugar, and never with concentrated or refined sugar, ever.

Here is a delicious chocolate beet cake recipe that everyone will love.  Seriously, every single person who has tried this when I have made it absolutely loves it!  It's great for birthdays, potlucks and other special occasions.  I made it on Valentine's Day and froze half of it, otherwise I would have had cake for breakfast, lunch, dinner and then I would have felt sick and gross!

The original recipe comes from Green Smoothie Girl where she uses wheat and eggs.  I have adapted it to be vegan, and there is a gluten free option as well.  Oat groats can be used for people who tolerate oats just fine.  Oats alone are gluten free, but most grow in conjunction with wheat and therefore may contain gluten by cross contamination.  The gluten free option uses buckwheat groats and millet.  In either recipe you will be making your own flour, which is so much easier than it sounds!!

Chocolate Beet Cake

1 cup buckwheat flour (ground from raw buckwheat groats)
1 cup millet flour (ground from raw millet )

(** can use 2 cups of oat groat flour, ground from raw oat groats, but this is not a guarantee that it will be gluten free, I've made it both ways and its good both ways!!**)

3 chia seed eggs: 3 TB whole chia seeds soaked in 9 TB water
1.5 c coconut crystals (coconut sugar)
3/4 c melted coconut oil
4 small to medium size beets, peeled and steamed (last time I made it I used 2 large beets and it turned out great!)
1/4 c raw cacao powder
1 tsp vanilla (I use Sunfood vanilla powder)
1.5 tsp baking soda
1/2 tsp himalayan salt

Preheat oven to 350. To make the flour, measure 1 cup of buckwheat groats, add to a high speed blender like Blendtec or VItamix, and blend until a dry flour powder is formed.  Do the same with 1 cup of millet.  Or, if you are using oat groats, put 2 cups of raw oat groats in the blender and blend until it turns in to flour.  Peel and steam the beets, then puree them in the blender, adding the chia "eggs", oil, sugar, vanilla. Blend, then add all other ingredients and blend to completely mix.  You may need to add a little bit more water to the mixture to get it to blend evenly. 

Bake in a 9x13 pan greased with coconut oil (I use sunflower lecithin for this and it works great too) for 30 min.
 

This is what the batter looks like before baking, a beautiful red velvet color!  It will turn brown and look like delicious chocolatey goodness after baking :)

This is what the batter looks like before baking, a beautiful red velvet color!  It will turn brown and look like delicious chocolatey goodness after baking :)

For frosting, I use Stacy Stowers' raw chocolate sauce recipe, it is so rich and tasty on top of this cake, especially warm out of the oven!  This chocolate sauce is also the key to the most delicious chocolate dipped strawberries, and although it's still a treat, it's so much healthier!

Simple Chocolate Sauce Recipe: 
(courtesy of stacystowers.com)

1 cup raw cacao powder 
1/2 cup raw honey
1/3 cup coconut oil
1/4 cup water
pinch of salt
blend, drizzle, dip or spread, and enjoy!