Double Chocolate {Beet} Cake

chocolate beet and zuchinni cake from {Cook Well. Eat Better. Live Happily.}
Chocolate beet cake, low carb, sugar free, gluten-free and grain-free

Chocolate-y Beet and Zuchinni Cake…the best way to get your veggies!

Ok, so I dislike beets. We didn’t eat them growing up and I just never developed a taste for them. I think it has something to do with the fact that the only time I ever saw them was at our favorite Italian restaurant, where they put them on the salad, thereby turning my beautiful salad this gross shade of purple. It was always devastating when I forgot to have them hold the beets. Anywho, I’m now 30, and I get beets. A Lot. Every. Freakin. Year. In my CSA box. I hate to waste, so I have been seeking a way to use them up. I have tried juicing them, I have made cold salads, that actually weren’t bad, but still had that mild “dirt” taste that I feel beets impart, and lastly I have SUCCESSFULLY baked with them. I feel double good about this, because although they are a bit higher carb than my usual ingredients, there are tons of nutrients in them and I don’t have to waste them this way. Plus, this cake is freakin delicious!

On to the recipe. This is a wonderfully moist cake, dense, but not heavy, loaded with chocolately goodness. Although the batter looks slightly pink-ish before baking, after baking, it just looks dark chocolate. No one will guess that you loaded it up with almost 2 cups of roasted beets!!!

Chocolate Beet and Zuchinni Cake {low-carb, gluten & grain free, nut-free, dairy-free*}

1 2/3 cups roasted beets
(peeled and roasted in 3 tbsp. coconut oil, until tender – I usually do
this the day before.)
1/3 cup raw zuchinni puree (1/2 of a large one)
5 large or 6 small eggs (ours are ungraded, but they were small-ish)
1/2 cup butter or coconut oil
1/2 cup Erythritol Sweetener
4 droppers full (1/2 tsp)
English Toffee Liquid Stevia
1 tsp
Better Stevia
3 Tbsp vanilla
pinch salt
2 tsp aluminum free baking powder
1/2 cup
Coconut Flour*
2/3 cup
Raw Cacao Powder
1/2 cup sugar free, or dark chocolate chips (optional)

Puree beets, along with coconut oil that you used to roast them in. (This step can be pre-done by about a couple days, if you like.) Puree zuchinni, raw.

Using a high powered blender** add you butter or coconut oil to the veggies. Blend well, until thoroughly combined. Add the eggs, sweeteners, vanilla, salt and baking powder. Mix well. Add the coconut flour and blend until there are no lumps. {If you are using a hand mixer, sift it…seriously!}. Add the cacao powder.

Pour batter into parchment lined pans. (I used 1 large bread pan and 2 small loaf pans for gifts). Sprinkle chocolate chips on top and push a few down, if you are using them. {Will increase your carb count…obviously.} Bake at 325 for 30-45 minutes or until top feels set and toothpick comes out clean. Allow to cool for 5-10 minutes before you try to remove them from the pan.

*A note on coconut flour – I purchase the 25 lb bag and portion it into large, gallon sized freezer bags. I use a lot of coconut flour. At one point, Amazon was out of the 25 lb bags, so I purchased smaller, 1 lb bags instead for about triple the cost. I have used both, however the 25 lb bag creates a much denser product, that adds a good bit of volume after being sifted, whereas the smaller bags don’t. So, if your coconut flour seems packed densely, use 1/2 of a cup and then sift it. If it’s more powdery in the bag, use 1/2+2 tbsp cup and then sift it.

**IF you don’t have a high powered blender, melt your butter and use a hand or stand mixer.

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Cook Well. Eat Better. Live Happily is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon properties including, but not limited to amazon.com. By clicking on ingredients listed above, you will be redirected to Amazon where, should you make a purchase, I will earn a small commission for sending you. This costs you nothing and assists me in defraying some of the costs in keeping up this blog and providing you with free recipes. Thanks in advance for your support!

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