This recipe highlights just how versatile your slow cooker can be. Moist and fudgy, this cake makes a sweet pick-me-up or a decadent dessert garnished with coconut whipped cream and a sprinkle of dark chocolate shavings.
Chocolate Beetroot Cake
Ingredients
- 3 medium beets, trimmed, peeled, and cut into chunks
- 1/4 cup (60 mL) coconut oil, plus extra
- 1/4 cup (60 mL) maple syrup
- 1 tsp (5 mL) vanilla extract
- 3 large organic eggs
- 3 Tbsp (45 mL) coconut flour
- 1/2 cup (125 mL) raw cocoa powder
- 1/2 tsp (2 mL) gluten-free baking powder
- 1/2 tsp (2 mL) ground cinnamon
- Pinch of salt
Nutrition
Per serving:
- calories109
- protein3g
- fat7g
- saturated fat5g
- trans fat0g
- carbohydrates11g
- sugars6g
- fibre3g
- sodium45mg
Directions
01
Steam beets until tender. Place in food processor or blender and pureu0301e until smooth. You should have at least 1 cup (250 mL) of beetroot pureu0301e. Reserve any remaining pureu0301e for another use.
02
Meanwhile, grease 5 quart (4.7 L) or 6 quart (5.7 L) slow cooker and line with large piece of parchment paper, allowing it to reach halfway up sides of cooker insert.
03
In large bowl, whisk together 1 cup (250 mL) beetroot pureu0301e with coconut oil, maple syrup, vanilla extract, and eggs until well incorporated.
04
Sift together coconut flour, cocoa powder, baking powder, cinnamon, and salt over wet ingredients. With rubber spatula, stir ingredients together until well combined. Pour into prepared slow cooker and spread out evenly with spatula.
05
Cover and cook on low heat for 2 hours. Uncover and continue to cook for another 30 to 50 minutes, or until wooden skewer inserted in the middle comes out clean. Remove slow cooker insert and allow to cool completely on wire rack, about 2 hours.
06
Using parchment paper to help, unmould chocolate beetroot cake and cut into 12 slices. Cake may be refrigerated in airtight container for up to 3 days.
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