How can the words healthy and cake be in the same sentence? When you mix a delicious cocoa creation made with real organic ingredients that have benefits to your body and yet taste like an elegant dessert torte.
This dessert is sweetened with a natural date caramel filling. Dates are sweet and yet provide nutrients such as fibre, potassium, magnesium, copper, manganese, iron and vitamin B6. The coconut oil in the filling provides health benefits with beneficial fatty acids, excellent for heart and brain health.
Cocoa powder in the cake and frosting is rich in Polyphenols good for blood flow for brain function and also heart healthy. The frosting uses avocado to make it creamy - avocados are known health foods with potassium, heart-healthy monounsaturated fatty acids, which can also lower cholesterol and triglyceride levels.
The most unique ingredient is the pureed beets in the cake to add a source of essential vitamins such as vitamin C, folate, B6, Magnesium, Potassium, Phosphorous, Manganese and Iron. Beets have a high concentration of nitrates which has a blood pressure-lowering effect. The natural vegetable fibre is also healthy and helps make you full... Though you may want it, a second piece may be hard to shove in! This aids in weight loss.
Begin by chopping and cooking fresh organic beets and let them cool. Pree or mash with a potato masher until you get one cup of pureed beets.
Then assemble the cake ingredients.
Beet Cake Ingredients:
- 1 cup mashed or pureed organic beets
- 1 1/2 cups organic sprouted flour
- 1/2 cup organic unsweetened cocoa powder
- 1 cup organic monk fruit sweetener
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp Himalayan pink sea salt
- 1/2 cup extra virgin olive oil
- 1 tsp organic apple cider vinegar
- 1/2 cup filtered water
- 1/2 cup free range egg whites
Line an oiled 8" spring form pan with parchment paper and set aside.
In a large bowl, whisk together the sprouted flour, cocoa powder, monk fruit crystals, baking powder, baking soda and organic sea salt.
Then add the olive oil, pureed beets, water, apple cider vinegar, egg whites and mix the batter by hand.
Transfer the chocolate cake dough into the prepared pan. Preheat the oven to 350 F while you are transferring the cake dough.
Press the dough gently to the edges of the pan without pressing it too flat.
Place the pan in the preheated oven for 35 to 45 minutes or until a toothpick inserted in the middle comes out clean.
Let the cake cool on a wire rack once it comes out of the oven.
As the cake is cooling, prepare the caramel filling.
Caramel Filling Ingredients:
- 40 pitted organic dates
- 1/2 cup hot filtered water
- 4 tbsp organic coconut oil
- 2 tsp organic vanilla extract
- dash of pink Himalayan sea salt
Soak the dates in the hot water for around half an hour before mixing the ingredients. Drain the date water after they have soaked.
Place all the caramel filling ingredients into a food processor and pulse on high speed until it becomes thick and creamy.
Store the prepared caramel filling in the fridge until ready to fill the cake.
Now gather the ingredients for the chocolate frosting.
Chocolate Frosting Ingredients:
- 2 ripe organic avocados
- 5 tbsp raw unpasteurized organic honey
- 1/2 cup organic unsweetened cocoa powder
- optional a few drops of liquid stevia if you like it sweeter
Scoop out the avocados then place all frosting ingredients into a food processor.
Pulse the chocolate frosting mixture on high until it becomes smooth and creamy. Stop half way through to push down the sides with a spatula, and then pulse again.
Store the chocolate frosting in the fridge until ready to use.
Remove the cooled cake from the pan. Carefully slice it in 2 parts.
After slicing the cake in 2 parts, bring out the caramel filling and chocolate frosting to begin to build the cake.
Evenly spread the caramel on the bottom layer. Place the top layer of cake on top of the caramel.
Spread the chocolate frosting evenly over the top and sides of the top cake layer.
Store the cake in a covered container in the fridge until ready to serve. Before serving you can score the cake into 12 even pieces to measure a single serving.
A single 1/12th serving of Chocolate Caramel Beet Cake was calculated to be 282 calories. You can sliver it in half for a tasty and healthy 141 calories. With no regrets!
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