It’s December! In this winter holiday time we are going to the festive tables with family and friends to sum up the results of the past year, to remember good things, to have fun, to enjoy each other’s company and, of course, enjoy really good food. Holidays are not the time to diet and count calories! This is a time when you can indulge your desires, cook traditional, and your favorite dishes, or try new recipes and use festive colors and flavors to satisfy even the pickiest eaters and impress the tastes of the most fastidious guests!
Pies or cakes are an integral part of the holiday table. Is it possible to cook something tasty and healthy at the same time? Yes, indeed! And today, dear readers, I want to share with you one of my favorite recipes – a recipe for a great chocolate cake with beetroots. It’s hard to believe, but beets and chocolate perfectly complement each other in the cake recipe. Yes-Yes, chocolate is not only for sweet pastries or candies, and beets are not only for salads or vegetable snacks!
You are certainly familiar with the American Red Velvet cake. “Velvet” this dessert is called for its delicate, moist and soft texture. And the adjective “red” was given to the cake because of a unique recipe: originally for its preparation they used unsweetened chocolate, natural cocoa powder, kefir and baking soda. Together they created a red color – without a drop of food coloring!
In the recipe that I offer you today, only natural products are used: beets, apples, maple syrup … So, a great chocolate cake with beetroots.
- 6-7 small beet roots
- 2 medium apples: peeled, cored, coarsely chopped
- ½ cup maple syrup
- ½ cup oil (from grape seed or melted coconut butter)
- 1 glass of cocoa powder
- 2 ¼ cup oat (or other) gluten-free flour
- 1 tbsp. vanilla extract
- 1/4 tsp. salt
- 1 tsp. baking soda
- 1 tbsp. apple cider vinegar or 2 tbsp. lemon juice
- 1 cup chopped walnut
- ½ cup chocolate chips
- Melted chocolate
- Fresh berries
- Cottage cheese or coconut cheese
Cook with love…
- Boil the beets for 20-30 minutes until they are soft. Cool completely. Peel and cut the hard tops off. Chop coarsely.
- Preheat oven to 375ºF.
- Grease and sprinkle cocoa powder (or flour) on an “8×8”baking dish.
- In a blender, mix beets, apples, maple syrup, oil, vanilla and salt until smooth.
- Add cocoa, soda, vinegar and flour and mix again until smooth.
- Add additional ingredients.
- Pour the dough into the prepared form and bake for 30-35 minutes until ready (carefully check with a knife or a match in the center of the cake).
- Cool for 20 minutes, turn over down onto a plate and leave for 10 minutes on a wire rack before removing the cake from the cake form.
- Decorate the cake with cottage cheese or coconut cheese, cashew nuts, melted chocolate and fresh berries.
And here we have a perfect traditional cake full of healthy fiber and saturated with chocolate and holiday flavor! Bon appetit and bless you!
The cake can be served on the table immediately, and can be stored at room temperature for up to 2 days, in the refrigerator for up to 4 days, or in the freezer for up to 6 months.
Journey to the world of healthy cooking with the chef Doris Fin.