Month: February 2011

Basil Banana [Protein] Pancakes

Basil Banana [Protein] Pancakes

Breakfast is the most important meal of the day. And most of the time I find myself drinking my green smoothie after my morning workout, sitting at my desk, wishing I had something warm to chew. At least since it’s been so cold outside. I 

Variety Sliders

Variety Sliders

This day in age, bigger is always better. At least that’s how it’s portrayed. Supersizing and Trenta’s are ruling the food arena, whereas cupcakes and hot pockets are pushed aside. (please note, I am not condoning hot pockets…) I have embarked on a mission to 

Decadent Double Chocolate [beets hidden in the] Cake

Decadent Double Chocolate [beets hidden in the] Cake

Give me a B!


Give me an E!


Give me a(nother) E!


Give me a T!


And give me an S!


What does that spell?!?!


And what the hell are beets doing in this double chocolate decadent luscious rich and glutenfreeamazingness cake? I think they’re adding to the goodness. That’s what they’re doing there.

Double Chocolate Beet Cake

[just try it]

Recipe adapted from here, original recipe here. Everything is measured in weight. Makes A LOT of cake.

  • 85 g dark chocolate (use Enjoy Life‘s brand for vegan and gluten free carob chips, try not to eat all of them..)
  • 3 medium eggs
  • 150 g sugar and 150 g NuNatural’s Baking Blend (or 300 g sugar)
  • 100 ml vegetable oil
  • 1 medium banana
  • 300 g cooked beets*
  • 1 teaspoon vanilla extract
  • 30 g unsweetened cocoa powder
  • 200 g gluten free flour mix
  • 1 1/2 teaspoon baking soda
  • 1/2 tsp xanthan gum
  • 1/4 teaspoon salt

*To cook beets: wrap in tin foil with 2 tbsp water- baked at 425 until tender. Blend the beets in a blender or food processor to puree. Keep the red beet “water” for Red Velvet Oats or just making food colors more fun. 😉

Pre heat oven to 350 degrees.

Melt the chocolate over a double boiler. In a separate bowl, whisk together the eggs, sugar and oil. Add the cooked beet puree , the melted chocolate and vanilla into the egg mixture. Beat just untill combined.

Sift the cocoa, flour, baking soda, gum, and salt. Add this to the beet batter. Fold just until everything is combined.

Grease a 10 inch cake pan, pouring the cake batter and spreading uniformly. Bake for about 30-45 minutes (mine took almost 50 minutes in a glass Pyrex), or until the toothpick test comes out clean.

While the cake is baking, take your leftover Vodka Induced/Infused Fudge and melt it in a double broiler, like with the chocolate for the cake. Add in 3 tbsp coconut milk creamer or full fat coconut milk. Whisk until it forms a smooth sauce. Alternately, use the original chocolate ganache frosting.

When the cake is done, (try to) let it cool before pouring the warm chocolate frosting on top.

Oolala. And tell me after looking at this recipe (and cake picture) you wouldn’t try this one either.

The fudgy frosting on this guy is the none other than the Vodka Induced Fudge melted with coconut milk. Now tell me that’s not wonderfulness? (note: my vodka is induced- the persuaded… The original recipe was for infused fudge… I was just trying to be different…)

Melty goodness or just an excuse for more photos?

Veggies in dessert? Feelings? Recipes? 😉

What else could beets be added to?