It’s good to have creative friends.

My friend Becca over at The Dabblist posted a recipe for Chocolate Almond Molten Beet Cakes.  I died. They looked so gooey and wonderful.  The color of red velvet.  Oh, and they are made with beets.  No big deal.  When I saw that post I got really fired up.  I wanted to bake with my beets.  I wanted to beet it. Does that sound dirty?  Stop it.  Get your mind out of the gutter.  I immediately went to my pantry and surveyed my ingredients. I didn’t have all of the things that I needed to make her exact cakes.  I did a quick google search.  No, I didn’t google search “Beet It”.  I suggest you don’t either.  Or do.  Tell me what you find.

I came across a recipe from Elana over at Elana’s pantry.  For all of you gluten-free paleo loving honeys out there, she is quite simply one of the best.  Her site has changed the way I bake gluten-free.  Her use of almond flour and coconut flour produces such moist and wonderful products!  I cannot recommend her recipes enough. I found a recipe on her site  for a cake that used beets.  I surveyed my pantry again… I did not have all of those ingredients either.  Looks like I was on my own on this one. No matter… nothing could put out this fire.  I came up with an adapted version based on what I DID have in my fridge.  The result was kind of magical.  Did I mention there is no flour in this cake?  Impressed? Totally.

Ingredients:

3 medium sized beets

3-4 parsnips

1 tsp cinnamon

1/2 cup agave

1/2 cup maple syrup

4 eggs

1/2 cup grapeseed oil

1/2 cup cocoa powder

1 tbs vanilla extract

1/2 tsp almond extract

1/2 tsp of salt

1 cup semi sweet chocolate chips

Preheat your oven to 350 degrees.

Wash your beets and your parsnips thoroughly making sure to scrub the skins well.  Dry them off.  Cut them into small manageable pieces and place them into a medium saucepan.

Add your maple syrup and agave mixture.  Sprinkle your cinnamon on top.  Allow the beets, parsnips, agave, maple syrup and cinnamon to come to a boil.

Reduce the heat, cover and let it simmer for 20-30 minutes.  The beets and parsnips will start to break down and become soft.

Once your beets and parsnips are soft, you are going to transfer your mixture into a high powered blender.  Blend it on high until your mixture is smooth and liquid.

Add in your eggs, oil, vanilla and amond extracts as well as your cocoa powder and salt.  Process on high until it is fully combined with your beet and parsnip mixture.

Transfer your mixture into a bowl and fold in one cup of chocolate chips.

Grease your 9 inch baking dish.

Pour the batter into the dish and pop it into the oven.

Bake at 350 degrees for 30 to 35 minutes.  You will know it is done when a knife inserted into the center comes out clean.

Let it cool.

Serve naked or with whipped cream.

Take that, flour! 🙂  I call that beeting the odds.  Yup.  Can’t stop.

(Adapted from Elana’s Pantry)

 

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