A dark chocolate one-bowl wonder perfect for Valentine’s Day. The cake gets its moist texture and slightly red tinge from one small beet. You will not taste beet, only chocolate.
Ingredients
- 1½ cups unbleached all-purpose flour
- 1 cup evaporated cane sugar
- ½ cup Dutch process cocoa
- 1 teaspoon baking soda
- Pinch salt optional
- 1 smallish beet, cooked and cooled (see note)
- ½ cup strong brewed coffee
- ¼ cup grapeseed or other neutral oil
- 1 tablespoon white vinegar
- 1/3 cup unsweetened oat milk, almond milk or other plant- based milk
- 1½ teaspoons vanilla
About this recipe
Serves 6
Instructions
Preheat oven to 350 degrees. Lightly oil an 8-inch cake pan. In a bowl, sift together unbleached flour, sugar, baking soda, cocoa and optional pinch of salt. Puree the beet in a blender or food processor. Pour in coffee and process just until the mixture reaches a creamy, milkshake-like consistency. Add about half the flour mixture, blitz briefly to combine, then add the oil, vinegar, plant-based milk and vanilla. Process again briefly. Add remaining flour mixture and process one last time till it coalesces and forms a thick batter. Pour into the prepared cake pan. Bake for 45 minutes, or until kitchen smells chocolatey and a tester inserted in the cake comes out clean.
Note: To roast beets, preheat oven to 425 degrees. Slice the beet root from the greens. Wrap the beets (without greens) tightly in foil. Place in a baking dish and roast for an hour. Remove from oven and let cool. When beets are cool enough to handle, the skins should slip right off. Eat the beet greens! They’re just like chard. In fact, they’re related.
