Double Chocolate Paleo Loaf Cake
You won't believe that earthy beets make this cake impossibly tender, moist and rich! A perfect Valentine's treat...or any time of the year!
Ingredients
- 1 medium beet
- 1 1/2 cups blanched almond flour
- 1/2 cup coocnut flour
- 1/3 cup cocoa powder
- 1/4 teaspoon sea salt
- 1/2 teaspoon baking soda
- 2/3 cup canned full fat coconut milk
- 4 large eggs
- 1/2 cup maple syrup
- 2 teaspoons vanilla extract
- 3/4 cup semi-sweet chocolate chips
Instructions
- Preheat oven to 350 degrees and line a loaf tin with parchment paper, making sure a few inches overhang the sides.
- Peel and chop beet into 1/2 inch pieces and measure out 1 1/4 cup pieces. Add beets and 1 tablespoon water to a microwave-safe bowl. Cover with a damp paper towel and microwave for 5 minutes, or until fork-tender. Set aside to cool to lukewarm (just slightly warm to touch).
- In a large mixing bowl, whisk together almond flour, coconut flour, cocoa powder, sea salt and baking soda.
- In a blender, combine coconut milk, eggs, maple syrup, vanilla extract and cooled beets. Blend until completely smooth.
- Pour puree into dry ingredients and stir to combine evenly. This will be a thick batter. Using a spatula, empty batter into your lined loaf line. Dampen spatula to help smooth into an even layer. Remove any excess parchment that’s overhanging.
- Bake for 45-50 minutes, or until a toothpick comes out clean. Allow to cool 20 minutes before slicing. Cake will keep tightly sealed at room temperature for two days or refrigerated up to 5 days.
- Optional pictured raspberry frosting: In a small sauce pot, combine 1/2 cup freeze-dried raspberries, 1 tablespoon maple syrup and 1/2 cup coconut butter. Heat on low, stirring constantly and breaking up raspberries until mixture is fully melted (around 2 minutes). Stir in 2 tablespoons arrowroot or cornstarch. Set aside and allow to cool completely before spreading on cake.
