We typically believe that vegetables have no place in or near our dessert, but we gladly make an exception for this decadent chocolate cake. Nearly a pound of pureed beets go into the rich batter, which lends a welcome earthiness to the sweet cake. We’ve included a creamy white chocolate glaze to top this fudgy cake, but a sprinkling of powdered sugar would also look beautiful and taste great. If you’d like to make this cake gluten free you can replace the all-purpose flour with an equal amount of almond flour. For a vegan version, replace the buttermilk with an equal amount of coconut milk and 1 tsp apple cider vinegar.
Chocolate Beet Cake
- 1 large beet, cooked, peeled, and quartered (about 12 oz)
- ¾ cup buttermilk
- ¾ cup granulated sugar
- ¼ cup coconut or canola oil
- 2 oz dark chocolate, finely chopped
- ½ cup unsweetened cocoa powder
- ½ cup all purpose flour
- ½ cup almond flour
- 1 tsp baking soda
- ½ tsp kosher salt
- 2 large eggs
- 1 tsp vanilla extract
- 4 oz full fat coconut milk
- 6 oz white chocolate, roughly chopped
1) Transfer beet quarters and buttermilk to the bowl of a food processor and puree until smooth, about 1 minute.
2) Transfer beet mixture to a medium saucepan with the granulated sugar and oil. Heat over medium heat, stirring occasionally, until sugar has dissolved and mixture is steaming, about 3 minutes. Remove from heat and whisk in finely chopped dark chocolate. Set aside to cool slightly.
3) In a large bowl, whisk together cocoa powder, almond flour, all-purpose flour, baking soda, and salt.
4) In a large bowl, whisk eggs, vanilla, and beet mixture together until smooth. Add the flour mixture, stirring to just combine.
5) Spray 2 Suvie pans with cooking spray and line with parchment paper. Pour cake batter into prepared pans and transfer to the upper zones of your Suvie. Fill reservoir, input settings, and cook now or schedule.
My Cook > Slow Cook Settings
High, 1 hour and 30 minutes
Starch: 0 minutes
6) Remove pans from Suvie and set aside to cool for at least 30 minutes.
7) While the cakes cool, prepare the glaze. Place chopped white chocolate in a large heat-proof bowl. Warm coconut milk in a small saucepan over medium heat until just bubbling. Pour hot coconut milk over the white chocolate and let sit 30 seconds before whisking to combine. Allow the glaze to cool alongside the cakes for about 20 minutes.
8) Remove cakes from pans and pour cooled glaze over the top. Cut into slices and serve.
Nutritional Information per serving (8 servings per recipe): Calories 460, Total Fat 27g, Total Carbohydrates 50g, Total Sodium 250mg, Total Protein 8g