Wheat ~n~ Beet Chocolate Cake

My “Go-To” Birthday Cake …honestly, it’s as delicious as it is nutritious! 😀

The day BEFORE you plan to bake the cake,

Mix together in a LARGE bowl:

1/2 cup melted coconut oil or butter (NOT melted in the microwave!)

1 cup plain whole milk yogurt

6 eggs, well beaten

3 1/2 cups finely ground whole wheat flour (if you buy yours already ground, use whole wheat pastry flour)

Let this sit in a WARM place (at least 76 degrees, coconut oil hardens at temp. less than 76F, for at least 12 hours and up to 24 hours.)  This soaking/fermentation step is essential!  The probiotics (good bacteria) in the yogurt will partially digest the whole wheat flour and make the final result less dense and chewy and actually taste and feel more like a white flour cake but it’s actually WHOLE WHEAT.  This soaking also makes the nutrients in the whole wheat more bio-available and assimliable by the body (ie. more nutritious).

((I also find that it is easiest to bake, peel and blend your beets at this time.  SEE BELOW))

Then, when you are ready to bake the cake, add:

3 cups cooked blended beets (cooled)

6 oz unsweetened chocolate, melted (NOT in the microwave!)

1/2 cup of unsweetened cocoa

2 1/2 cups Rapadura (Whole Cane Sugar) or Demerara Sugar

1 tbsp. vanilla

3 tsp baking soda

1/2 tsp salt

Mix into flour, oil, egg, and yogurt mixture (hence LARGE bowl) until well blended.

Butter and flour a 9X13″ pan and preheat the oven to 350 degrees.

Pour batter into the 9X13″ pan and bake for 35 minutes and set on a rack to cool.

Icing with any icing you desire.  I just use a regular ol’ fudge icing as I have yet to find a “healthy” icing that actually tastes good.

You may have leftover batter.  I usually just store it in the fridge and make a small “snack cake” later on in the week.

OR you could make a 3 layer cake and that would use up all the batter.

How to cook the beets.  

Cut off tops and roots and put in pan and bake in a 350 degree oven until very tender, 1-1 1/2 hours, just like you would a baked potato.  Peel the beets and then chop into small pieces and puree in the blender until smooth.  You may need to add a bit of water to thin it out enough so that it cooperates when going through the blender.

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