Recipe Description:
The earthy and sweet beets are a great addition to this moist and nutritious chocolate snack cake. The sugar is greatly reduced because the beets impart a sweetness, plus there are a lot of eggs and protein from the coconut flour. Beets and chocolate, who knew?
this looks so good - I am definitely going to make it! Is it 1/2 cup or 1 cup butter/oil?
It’s 1/2 cup. Thanks! Didn’t realize there was a typo. Off to fix! Hope you like them! My kids gobbled them up.
can i substitute honey or sugar at 1/2 c for the Sucanat Or Rapadura? They are sweeteners, right?
recipe sounds great!
Yes, sucanat is unrefined sugar. Honey would sub just fine. 🙂
Just made these tonight. Very rich and decadent, but not overly sweet. I think I could have baked it a little less- at 20 minutes the center was not done so I cooked for another 5-6 minutes and I think 3 would have been better. Thanks for great recipe to use up those farmers market beets 🙂
I am curious to know whether you prefer butter or coconut oil in this recipe. I have some lovely extra-virgin coconut oil I could use, but also plenty of butter!
I have not tried it with coconut oil, yet. I would imagine that it would be lovely. Though, I think I might add some shredded coconut on top if I did that
Instead of roasting and puree the beets, could you juice the beets, then put the beet pulp and juice into the mix?
I think you could, though roasting the beets deepens their flavor and makes them a bit more sweet, in my opinion. I’ve never done it, so I can’t say for sure. Give it a try!