This decadent and delectable Flourless Chocolate Cake is definitely a nourishing version of everybody’s favorite, classic, chocolate cake.
Some time ago, at the beginning of Fall, when leaves were starting to change color and fall softly on the ground, my neighbour Connie handed me some beets, the last crop from her backyard garden. This past summer was warmer and lasted longer than usual, and that reflected in an abundance of fresh grown produces. So thankful for her present, I set my mind in motion as to what to make with those beets. Of one thing I was sure: I wanted to bake something with them.
It happened that during my last visit to the Public Library, I had brought home a lovely book called “Love Bake Nourish” by Amber Rose, full of delicious, stunning, and healthier desserts. Flipping the pages, there it was: a Flourless Chocolate Beet Cake. Perfect!
While cleaning and cutting the beets, a beautiful, intricate marbleization was revealed: white and fuchsia striped and mingled in such a pretty design. The artistry of Nature.
It was unfortunate that when I cooked them they changed their color, although the water turned a vibrant purple hue.
I loved that the recipe called for almond flour. I am a great appraiser of gluten free flours and ancient grains. I replace the regular all-purpose flour with spelt, kamut, oat, almond meal, amaranth, coconut, chickpea, buckwheat, more and more often. The almond flour added a delightful nutty flavor and a coarse texture. The unsweetened cocoa and the dark chocolate, with the honey and vanilla as the only sweeteners, made for a very chocolatey cake that was just mildly sweet (exactly my thing). The “healthy” fat was provided by the extra virgin olive oil and the superb moistness by the beets which melded wonderfully in the batter, adding another layer of texture and flavor, enhancing the cake without being overpowering.
Definitely, a nourishing version of a classic chocolate cake.
Indulging in a slice of this Flourless Chocolate Beet Cake, will satisfy your sweet cravings and at the same time you’ll intake many essential nutrients (and a few calories).
Song of the day: “Save your scissors” by City and Color.
Recipe adapted from “Love Bake Nourish” by Amber Rose.Print
- 6 small cooked, unseasoned beets, peeled and pureed (about 300 g)
- 4 large free-range eggs
- 4 Tbsp honey
- 1 tsp vanilla extract
- 1 Tbsp cocoa powder (plus extra for dusting)
- 1 tsp baking powder
- pinch of salt
- 1 1/3 cups (125 g) almond flour
- 4 ounces (125 g) dark chocolate, chopped (or chocolate chips)
- 4 Tbsp cold-pressed extra virgin olive oil
- Preheat the oven to 350° F.
- Grease and line a 9-inch loose bottomed cake pan.
- In a large mixing bowl, beat the beets, eggs, honey, vanilla, cocoa powder, baking powder and salt with an electric mixer, until thouroughly combined.
- Fold in the almond flour.
- Mel the dark chocolate pieces over a bain-marie (double boiler) over low heat, then mix in the oil.
- Gently stir the chocolate and oil into the cake mixture until well combined.
- Scrape the mixture into the prepared pan and bake in the oven for 35-40 minutes or until a skewer inserted in the center comes out clean.
- Take out of the oven and leave the cake to cool in the pan before turning out onto a wire rack.
- Once the cake is completely cool, dust with cocoa powder.
- Serve on its own or with crème fraiche.
The beets just add another layer to the texture and flavor, enhancing the cake without overtly dominating it.
- Serving Size: 8-10 portions