This recipe comes from The Saffron Girl.
I talk about chocolate a lot. I think about it a lot. And, yes, I even eat it a lot. But what I’ve learned while doing research for The Chocolate Promise, is that you need to know how to eat it in order to get all the great health benefits without all the fat and sugar nastiness that comes with so much of the commercial confectionary on the market.
So, what better way to begin the Easter season than to share chocolate yumminess that’s bursting with goodness.
In this recipe, I take two of my favourite foods—chocolate and cake—add some awesome beetroot and get a delicious, healthy indulgence.
But before we get to the recipe, let’s take a quick look at where chocolate comes from.
This is a fruit pod from Theobroma Cacao. Inside the pod are flesh-covered beans, and inside the beans are the cacao nibs. And that’s from where we derive cacao, which is fermented, dried and roasted, and artisans then combine it in varying quantities with cocoa butter, some sort of sweetener, and perhaps vanilla or other flavours.
In its most natural state, cacao is ridiculously good for you, containing a plethora of vitamins, minerals, enzymes and a whopping great load of antioxidants—twice those found in red wine and three times that of green tea.
The problem is that most of what we know as ‘chocolate’ is really just cocoa-flavoured fat and sugar. Bummer! To get the absolute best out of chocolate, you need be consuming high-quality fare of at least 70% cacao.
Better yet, just do what I like to do and put raw cacao powder in whatever you can manage! Smoothies, goodie balls, cakes… go for it!
So, here is my chocolate beetroot cake. In the food processor it’s amazingly red! (And you know it’s good for you when it’s naturally red.) Just like tomatoes and red wine, beetroot is full of fantastic cancer-fighting properties because of that red colour.
Red beetroot + chocolate = awesome!
Here it is out on a plate, with a sprinkle of coconut and a sprig of lavender (because lavender is my thing—seriously, I will put it in everything given half the chance).
My tips for this recipe:
Measure the beetroot accurately (otherwise it can turn out runny if you use too much) and watch it carefully as it’s baking. Anytime I’ve made it, it needs much longer in the oven than the recipe suggests. Every oven is different so use your best judgment.
Also, it goes really well with coconut milk yoghurt and grated dark chocolate on top for decoration.
- 3 cups of grated, cooked beetroots
- 4 eggs
- 1/2 cup olive oil
- 1/2 cup raw honey
- 1 tablespoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup raw 100% cacao powder
- 1/3 cup coconut flour (for a slightly fluffier and dryer cake, use 1/2 cup coconut flour)*
- Preheat oven to 170C (350F).
- In a food processor or blender, beat the beetroots, eggs and olive oil.
- Add the honey, vanilla extract, baking soda, sea salt and spices. Blend well.
- Add the cacao powder and coconut flour and mix until well incorporated.
- Pour into a greased cake pan of choice. I used a 9-inch diameter tart pan.
- Bake for 35-45 minutes, or until an inserted toothpick comes out clean.
- Cool completely before cutting and serving. Garnish as desired.