Chocolate cake has always been my favourite. Although, maybe I should take the word ‘cake’ away. I’m a big fan of chocolate cakes which aren’t that ‘caky’. With that I mean that I like them more moisty and a not with a dry texture.
When I stopped eating gluten and dairy it got really difficult to find anything like this to eat. But now -drum rolls- I’ve found a recipe which is clean, gluten, dairy and soy free! Of course I had to share this with you. And well, I think we all know what I’ll be making anytime I can find a good reason.
Maybe you’re wondering if you read this title correctly, strawberry chocolate cake sounds nice but what’s the beet doing in there? No need to worry, you won’t taste it at all, it does give that delicious moist texture. Together with the chocolate it gives this cake a bit of a ‘dark’ taste which contrasts with the raspberries in a yummy way.
This is a clean eating recipe but I do want to add that it’s not for an everyday consumption since there is quite a lot of chocolate in it. If you’ve got a celebration or feel like treating yourself, this recipe is perfect! If you eat this every single day, it might keep you from reaching your goals and we don’t want that!
On the days that you do treat yourself with this delicious cake and people start staring at you with that ‘thought-you-were-on-a-diet-look’ you can tell them you’re getting your daily veggies in. Or maybe easier; to mind their own business.
Now let’s make some cake!
- 140 grams of dark chocolate
- 4 eggs
- 120 grams of almond flour
- 4 tbsp of coconut oil
- 250 grams of boiled peeled beets
- 4 tbsp (unsweetened) applesauce
- 4 tbsp agave syrup
- 1 tbsp linseed
- 1 tbsp cacao powder
- 1 tbsp stevia
- 1 tsp cream of tartar (wijnsteenbakpoeder)
- 1 tsp vanilla extract
- pinch of salt
- 2 cups of (frozen) raspberries
Using frozen raspberries is totally okay in this recipe, I did it too. They are less expensive and always available. When the cake is baked you won’t notice any difference!
- preheat the oven at 180 degrees celsius.
- puree the beets in a blender.
- chop or break the chocolate into pieces.
- melt the chocolate in a microwave or au bain-marie.
- mix the eggs in a large bowl and then add the beet puree.
- now add the applesauce, linseed, cocoa powder, baking powder, vanilla extract, salt and agave syrup and mix until smooth.
- slowly add the almond flour, liquid coconut oil and chocolate.
- mix until you have a smooth batter. Then add the raspberries and spread them equally by mixing with a spoon.
- pour the mix into the greased baking mold and put into the oven for +- 35 minutes.
- wait for your delicious cake to cool down and… attack!
Since it’s getting colder outside your coconut oil has probably returned to its solid state. You can either put it in a heatproof bowl and let it melt in the oven while you’re preheating it or melt it au bain-marie.