Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Superfoods Chocolate Cake. Why not have your cake and eat your vegetables at the same time. This beet chocolate cake with avocado chocolate frosting is moist, decadent, yet full of nutrients!

Super Foods Chocolate Cake


Description

Superfoods Chocolate Cake. Why not have your cake and eat your vegetables at the same time. This beet chocolate cake with avocado chocolate frosting is moist, decadent, yet full of nutrients!


Ingredients

Scale

For the cake

  • 4 medium beets
  • 2 cups whole wheat pastry flour
  • 3/4 cup sucanat or organic sugar
  • 1/2 cup unsweetened cocoa powder
  • 1 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 2 large eggs
  • 1/2 cup warm water
  • 1/4 cup coconut oil, melted
  • 1/2 cup maple syrup
  • 1 teaspoon pure vanilla extract

for the frosting

  • 2 avocados, pit removed and flesh scraped out
  • 1/2 cup unsweetened cocoa powder
  • 1/2 cup + 2 tablespoons maple syrup
  • 1/3 cup chocolate chips, melted (optional)

for the topping

  • 2/3 cup mini chocolate chips (optional)

Instructions

  1. First, prepare your beets.  This can be done ahead of time.  Alternatively, you may try to used canned beets, although I haven’t tried this, I assume it would work.  Edited to add:  A reader informed me that canned beets may be too salty, so if you want to cut on prep time look for precooked beets in the fresh produce section. Preheat the oven to 400 degrees.  Scrub your beets and then wrap them individually in tin foil.  Place them on a baking sheet and roast in the preheated oven until they are soft, about 1 hour.  Allow them to cool.  Once they are cool, the skin comes off easily with a paring knife.  Cut the beets into chunks and then puree them using a food processor or blender.  You will need 1 cup of beet puree.  Reserve any extra puree for another use.  (Beet smoothie?!)
  2. For the cake, preheat the oven to 350 degrees.  Line a 9×9 inch square baking pan with parchment paper and spray with cooking spray.  Set aside. In a large bowl, whisk together the flour, sugar, baking soda, and salt.  Whisk in the eggs, warm water, coconut oil, maple syrup, vanilla extract, and 1 cup beet puree.  Mix until just combined. Pour the batter into the prepared pan and bake in the preheated oven for 25-35 minutes, until a toothpick inserted into the center of the cake comes out clean.  Allow to cool in the pan on a wire rack for 20 minutes, then turn out the cake from the pan and allow it to cool completely before frosting.
  3. For the frosting, use a blender or food processor to combine the avocado, cocoa powder, maple syrup, and melted chocolate chips, if using.  I find a small blender (like a Magic Bullet) works best to get the avocado and smooth as possible. Frost the cake and top with additional chocolate chips, if using.  Enjoy!

Notes

Cake recipe adapted (err…healthified) from Martha Stewart’s Beet Chocolate Cake recipe

  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1 of 12 servings
  • Calories: 382
  • Sugar: 21.8g
  • Sodium: 338.9mg
  • Fat: 12.4g
  • Carbohydrates: 68.3g
  • Protein: 7g

Keywords: Healthy chocolate cake