Can you tell which cake, above, is the usual cake-mix nightmare, and which is made with whole wheat, beets, low-glycemic, unrefined coconut sugar, and all whole-food ingredients?
It's fabulous. I've made a few refinements to the recipe. Here it is:
Chocolate Beet Cake
3 eggs (organic, free range) or 9 Tbsp. water with 3 Tbsp. chia soaked in it
1 1/2 cups unrefined coconut sugar
3/4 cup coconut oil
1 tsp. vanilla
1 3/4 cup pureed, steamed beets (about 3-4 medium size)
1/4 cup baking cocoa (non-alkalized) or raw powdered chocolate
2 cups finely ground whole-wheat flour (soft white wheat is best)
1 1/2 tsp. baking soda
1/2 tsp. sea salt
Puree beets (steamed about 15 min.) in a VitaMix or BlendTec till you have 1 3/4 cups. Add eggs, sugar, oil, and vanilla and blend until smooth. Add chocolate and other dry ingredients. Bake in 9"x13" greased pan at 350 degrees for 30 min.
1 cup unsweetened non-alkalized cocoa or raw powdered chocolate
2 cups coconut cream concentrate (soft, room temp or slightly warmed)
2 cups coconut sugar, blended in dry blender container until "powdered"
Cream together by hand until smooth. This frosts a 9"x13" cake and leaves some extra for a treat.
Happy birthday to anyone! Enjoy!