Chocolate and Beets Cake

Chocolate and Beets Cake

The beets add a layer of earthiness to this indulgent fudgy chocolate cake and Tulia Chocolate Supersnack provides the sweetness and enhances the chocolate taste further. It will satisfy your chocolate cravings and you may dress it up for a special occasion by drizzling with melted sugar free chocolate and garnishing it with fresh strawberries and mint leaves.

Yield: 8 servings
Prep Time: 10 minutes
Cook Time: 45-55 minutes
Recipe Type: Dessert, Vegan 
Cuisine: Italian 

Ingredients:

  • 2/3 cup sugar free chocolate chips
  • 1/3 cup vegan butter or unrefined coconut oil
  • 2.5 packets Tulia Mighty Chocolate Supersnack
  • 2 medium cooked beets, sliced
  • 1/3 cup tapioca starch or arrowroot powder
  • 2 cups almond flour or another flour of choice
  • 3 tablespoons unsweetened cocoa powder
  • 2 teaspoons baking powder
  • A pinch of salt
  • 3 tablespoons ground flax or chia seeds, mixed with 1/3 cup dairy free milk or water
  • 1 1/2 teaspoons vanilla extract

Preparation:

1. Preheat the oven to 350°F/180°C/ Gas Mark 4. Grease and line a 9-inch round springform pan with parchment paper and set aside.

2. Melt the chocolate in a double boiler or in the microwave and let cool slightly.

3. Place all ingredients in the bowl of a food processor and process to a smooth cake batter. If necessary, adjust the consistency by adding a few tablespoons flour.

4. Tip the batter onto the prepared pan and smooth the top. Bake for 45 to 50 minutes or until a wooden toothpick or a skewer inserted in the middle comes out clean.

5. Let the cake cool in the pan before gently removing and placing it on a serving platter. Cut into slices and serve.

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