Spicy Chocolate Beet Cakes
Gluten-free, dairy-free, heart-healthy, single servings, vegetarian, Paleo
I dare you to add more spice to your baking! This is the best dark chocolate cake recipe providing lots of healthy fiber from blood red beets. Surprise your guests with these beautiful, moist, dark chocolate cakes that carry a cinnamon and pepper punch. My smooth, dark chocolate glaze over dense spicy cakes throws a party in your mouth! These cakes always elicit a lot of “wow”.
Spicy Chocolate Beet Cakes
© Sweets You Can Eat by Megan Matthews and Patricia Schroeck 2019-2023
Ingredients
2/3 cup hot beet juice liquid
2/3 cup dark chocolate chips
2 cups cooked shredded beets
4 medium eggs plus 4 egg yolks
1 and 1/2 cups coconut sugar
1 tablespoon vanilla extract
1 teaspoon fine salt
Dry
2 cup almond flour
2/3 cup buckwheat flour
4 tablespoons cocoa powder
1 tablespoon cinnamon
1 teaspoon cayenne pepper
1 teaspoon baking soda
Glaze
1/2 cup toasted, slivered almonds
1 cup dark chocolate chips
1 tablespoon coconut oil
large crystal salt
Makes 24 cakes
Find the ingredients & tools to make this recipe:
Instructions
1. Preheat oven to 350ºF/180ºC. Prepare two 12-cupcake tins with paper inserts - 24 in total.
2. Heat beet juice in microwave for 30 seconds or on the stovetop until steaming hot, not boiling. Add chocolate chips into the hot beat liquid. Let sit 5 minutes while the chocolate melts. Once melted, stir chocolate into a smooth syrup. Add shredded cooked beets and melted chocolate into a blender or food processor and blend until smooth, about 2 minutes.
3. In a large bowl add eggs, egg yolks, coconut sugar, vanilla and salt. Using a hand mixer whisk eggs and sugar on high speed for 2 minutes until batter has doubled in volume and sugar is dissolved. Fold the chocolate-beet-mixture into the eggs. Retain air bubbles in the batter.
4. Add dry ingredients into the wet batter: almond and buckwheat flour, cocoa powder, cinnamon, cayenne and baking soda. Stir until no lumps remain.
5. Scoop cake batter into prepared cupcake tins, filling all 24 evenly. Bake for 16 minutes or until the tops spring back when gently pressed. Let them cool for 20 minutes.
6. Glaze: Toast slivered almonds in your oven at 350ºF/180ºC on a tray for about 4 minutes until they turn light brown.
7. Combine chocolate and coconut oil in a microwave safe bowl and microwave for 60 to 90 seconds. Remove and stir to combine into a glossy smooth chocolate coating.
8. Hold each cooled cake with your fingers and dip the tops into the chocolate glaze. Set them right side up on a plate to set. Add slivered almonds in the center of each cake and sprinkle with large crystal salt to stick to the glaze.
Photos by Milkshake Creative and Brian Byllesby
Do you want to be our test baker? Please, share a photo of you with your bake on Instagram or Facebook and let us know how the recipe turned out and add any other comments you have! We can’t wait to hear from you!
