Freezable February: Chocolate Beet Cakes

I’ve got this newfound obsession with beets. My mom used to open ’em up from a can and it was our veggie at dinner time. I always enjoyed them as a kid, but for some reason, never served them myself!

Until now.

I’ve roasted two batches of them, and I have to say, they are just as sweet and creamy as I remembered! It’s an added bonus that my kids will eat them if I call them “God’s Lipstick”. They love painting their lips and tongues with the bright juices!

And who doesn’t like chocolate, right?

I’m going to keep some on hand to give to the kids as dessert treats. Suckers.

(This guy uses different flours, but I’m just going to use plain ol’ flour)

Chocolate Beet Cakes 

(recipe from

1/2 pound beets (about 3 medium), chopped

1 cup kamut flour

1/2 cup quinoa flour

1/3 cup cocoa powder

1/3 cup acai powder (optional)

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon cayenne or chili powder

1/4 teaspoon ground cloves

1/4 teaspoon salt

2 large eggs

2/3 cup palm sugar or other granulated sugar of choice

1/4 cup coconut oil or other vegetable oil

1 teaspoon vanilla extract

1/2 cup low fat sour cream

Roast beets until very tender (400 degrees for about 1 hour 30-45 minutes). Preheat oven to 375 degrees F. Meanwhile, in a large bowl mix together flours, cocoa powder, acai powder, baking powder, baking soda, cayenne, cloves and salt. In a separate bowl, lightly beat eggs. Stir in sugar, oil and vanilla.

Place beets in a blender or food processor container along with sour cream.  Puree until smooth. Stir beet mixture into egg mixture. Add dry ingredients to wet and mix gently. Divide mixture among 12 medium sized muffin cups and bake for 18 minutes, or until a tester comes out clean. Let cool several minutes before unmolding.


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