Hidden Roots Chocolate Cake

"From "Tasty, Naughty, Healthy Nice""
 
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photo by Blue Eyes Willow photo by Blue Eyes Willow
photo by Blue Eyes Willow
photo by Blue Eyes Willow photo by Blue Eyes Willow
Ready In:
1hr 30mins
Ingredients:
8
Serves:
16-20
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ingredients

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directions

  • Preheat the oven to 350*F. Grease an 8 inch round cake pan or springform pan.
  • Boil the dates in a small saucepan with about 1 inch of water for 10-15 minutes. Puree in a high speed blender. You only need 1 cup of the paste, set aside the rest for another use. (it freezes well).
  • Puree the cocoa powder, the beetroot, and tamari with the date paste until smooth.
  • Blend in the eggs, oil, vanilla, and baking powder until thoroughly incorporated. then immediately pour into the prepared cake pan.
  • Once the cake is in the oven, lower the heat to 340*F and bake for 40-55 minutes. Allow to cool, making certain you give it enough time to chill before removing from its pan.

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Tweaks

  1. Round two: I discovered I also did not have any almond flour left or even enough cocoa powder. I ended up with 90 grams cocoa powder, 1/4 cup date paste, and 1/2 cup honey. Instead of the tamari I used 1/4 cup sweet rice flour. These came out much more cake like and I like the level of sweetness too. Closer to a 55-65% dark chocolate bar. I use muffin tins to portion- same temp setting but for about 30 minutes. 1 recipe made 16 muffins
     
  2. Round 1 I made the recipe as stated with the exception of subbing cashew butter for the tamari. It was good, but super dark (think 75% bar instead of 55%) Round 2 I only had a quarter cup of date paste so I plan on adding honey to make up the rest. The original cake was also very moist & dense so I think I will do a quarter cup almond meal instead of the Tamari.
     

RECIPE SUBMITTED BY

Been kicking around this site for what seem like forever! Diagnosed with MS in 2017 and dealing with some of the world?s strangest allergies (it seems) I?m getting back into getting healthy I hope.
 
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