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Decadent rich chocolate cake sweetened only with fruit. Paleo, dairy-free and nut-free

YIELD: Makes 1 (8- to 9-inch) cake or 6 mini Bundt cakes

PREP TIME 15 mins
COOK TIME 35 mins
TOTAL TIME 50 mins

SERVES: 10 servings

INGREDIENTS

½ Cup (56 G) Coconut Flour
¾ Cup (90 G) Unsweetened Cocoa Powder
1 Teaspoon Baking Soda
½ Teaspoon Finely Ground Sea Salt
10 Large, Moist Medjool Dates, Pitted
¾ Cup Apple Juice
¾ Cup Chopped Roasted Beet (About 1 Large Beet, Roasted Until Very Soft) (Can Substitute Applesauce)
4 Large Eggs
½ Cup Liquefied Coconut Oil, Or Ghee Or Unsalted Pastured Butter, Melted, Plus More For Pan
2 Teaspoons Pure Vanilla Extract
½ Cup Strong Brewed Coffee (Accents The Chocolate Flavor But You Can Substitute Water)

INSTRUCTIONS

Preheat The Oven To 350°F. Grease An 8- Or 9-Inch Round Cake Pan With Coconut Oil And Line With Parchment Paper.

Weigh The Coconut Flour And Cocoa Powder And Sift Together With The Baking Soda And Salt Into A Medium-Size Bowl; Set Aside.

Place The Dates In A Food Processor And Pulse Until Coarsely Chopped. Slowly Add The Apple Juice To Moisten The Mixture.

Add The Beets And Continue To Pulse Until Pureed And Combined With The Dates. Process Until The Beet Puree Is Completely Smooth.

Transfer The Beet Puree To The Bowl Of A Stand Mixer, Add The Eggs, Coconut Oil, Vanilla And Coffee And Mix On Medium-Low Speed, Using A Whisk Attachment, Until Well Combined.

Slowly Add The Dry Ingredients To The Wet Ingredients And Mix On Low Speed, Scraping Down The Sides Of The Bowl, Until You Have A Smooth Batter.

Pour The Batter Into The Prepared Pan And Smooth It With The Back Of A Spatula.
Bake For 30 To 35 Minutes (Depending On Pan Size), Or Until A Toothpick Inserted Into The Center Of The Cake Comes Out Clean.

To Make Mini Bundt Cakes:

Grease Mini Bundt Pans And Bake For 20 To 28 Minutes, Depending On The Size Of The Pans, Or Until A Toothpick Inserted Into The Center Of A Cake Comes Out Clean.

Recipe adapted from  Paleo Spirit

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