Beet This – Chocolate Cake From The Diva Dish

Chocolate Beet Cake5

Chocolate Beet Cake1

Chocolate Beet Cake2

Chocolate Beet Cake3

Chocolate Beet Cake4

When I was a kid my mom was always hiding secret vegetables in our food. Spaghetti sauce? Secret squash. Casserole? Secret carrots. Secret spinach. Secret broccoli. As a kid I didn’t exactly appreciate my powerful palette — what kid wants to find all the secret vegetables? Not me. Like most kids I loved white bread, pizza and cake. I mean, who doesn’t like cake? Unlike most kids I spent my entire childhood sick. Now I had no idea I was sick, when you’re sick 24/7 that becomes your normal. No — I had no idea I was sick until I was 18 and ready to give up on life. All those years of hating secret vegetables weren’t really working my favour. My body was on the verge of complete breakdown and the only symptom I was paying attention to was the fact that I hated my life. Not even cake could fix my life.

I know. It was pretty bad.

When I woke up to the reality that nothing was going to change in my life until I accepted responsibility for my own health — well let’s just say my thinking about secret vegetables started changing. Fast. Over the years as I’ve cut out wheat, cereals, processed sugar and most starches. In other words, I’ve refined my love affair with food. I faced my juvenile food fears head on and grew to love the things I once hated.

Except dill, and cilantro. No. Just no.

Well I’m not the only girl on the internet with cool food story. In fact one of my all time favourite food bloggers Arielle of The Diva Dish is always making me laugh and giving me new ideas for delicious things to shove in my mouth. Not to mention, her kids are the cutest. Ever. Hands down. Apparently secret vegetables are a universal mom thing because Arielle made a chocolate beet cake for Valentines day that I had to try. Talk about trickery. There was just one problem. The recipe used whole wheat flour. Well — it wasn’t a problem exactly. I saw my chance. I could rework on of my food idol’s recipes and you know, maybe we’d become besties. Hang out on facebook. Tweet each other. Ya know, like besties do.

(A girl can dream right?)

I’m actually a big fan of beets and I always have been. I’m probably going to regret this — but I was a homeschooler back in the day. I know, that’s why I’m so cool. Anyway this one time my mom pickled beets and my sisters and I painted our faces with pickled beet juice. Yeah… that wasn’t as cool and I thought it would be. Uh, so, yeah.

Moving on.

My first trial run with creating the perfect paleo version of the cake turned out way too moist. (Not that my family didn’t devour it anyway.) So I made it again. Such a hardship, two chocolate cakes in two days? I know, I don’t know how I do it either. I told Arielle that I was going to create a pink icing using beet juice (because you know, I like promising things that later make me want to pull my hair out that I can’t not do because that would mean letting down a really cool internet stranger that I want to be besties with), so I did.

Anyway this is getting far too long so I should probably stop. Get the really wonderful Chocolate Beet Cake recipe here or keep on scrolling — work those fingers!





Ingredients. Prep time: 30 min. Cook time: 60 min.
Chocolate Cake. 

2 medium beets
2 c. almond flour
1 c. coconut flour
3/4 c. coconut sugar
2 tbs. cocoa
2 tsp. baking soda
2 c. almond milk
1/2 c. coconut oil
1 tbs. vinegar
1 tsp. vanilla
2 eggs

Pink Icing.

1/4 c. honey
1/2 c. beet water
1 tsp. vanilla
1/4 tsp. orange extract
1 c. heavy coconut cream

Food processor
Cake pans
Mixing bowls
Measuring cups and spoons
Cake instructions.

  1. Pre-heat your oven to 350 F.
  2. Peel, cut and chop beets into quarters. Place in a steamer or saucepan with water and cook until tender.
  3. Process beets in food processor with coconut oil to melt it down.
  4. Combine wet ingredients in a large mixing bowl and stir while, let it sit while you prepare your dry ingredients.
  5. Mix dry ingredients together well in a separate bowl making sure no lumps of baking soda remain.
  6. Combine wet and dry ingredients, mix well using a beater. Pour into greased cakes pans and bake for 40 minutes.
  7. Once baked remove from oven and allow to cool for 10-15 minutes before removing from pan to cool completely.

Icing instructions.

  1. While your cake is baking combine honey, beet water (from when you cooked the beets), vanilla and orange extract in a small saucepan.
  2. Simmer until the mixture has reduced to half (or less if you want a thicker icing).
  3. Combine beet mixture with coconut cream until smooth.
  4. Place combined icing in the freezer to solidify until the cake has cooled.

2 thoughts on “Beet This – Chocolate Cake From The Diva Dish

  1. Ok…First of all, I now have a major crush on you! What a sweet heart you are to say all those nice (definitely not true lol!) things about me ;)!! You are extremely talented and creative to make this a Paleo version, and the fact that you made PINK icing basically makes us BFF’s!! Thank you Thank you Thank you from the bottom of my heart!! xo

    • And… you just made my night. I think I might need to go fangirl in a closet, maybe breathe into a paper bag. 😉 Well I told you I’d make it, I can’t let you down!

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