Chocolate Beet Cake

1

Preheat oven to 350°F (175°C). Line and grease an 8-inch round cake pan. Set aside.

2

In a small bowl, combine the coffee and flax meal. Stir and set aside for 5–10 minutes, until thick and gel-like.

3

In a large bowl, whisk together the flour, cocoa powder, baking soda, and sea salt. Set aside.

4

In a blender, combine the flax meal, cooked beets, olive oil, 3-4 cup coconut milk, vanilla, apple cider vinegar, and coconut sugar. Blend until completely smooth.

5

Pour the beet mixture into the dry ingredients and gently fold until no flour streaks remain.

6

Transfer the batter to the prepared pan and bake for 45–55 minutes, or until a toothpick inserted in the centre comes out clean.

7

Let the cake cool completely, then carefully remove from the pan.

8

Make the ganache: Place the dark chocolate, coconut oil, and ¾ cup coconut milk in a heat-safe bowl. Melt together either over a pot of gently simmering water or in the microwave (in 30-second intervals), stirring until thick and glossy.

9

Spread the ganache over the cooled cake. Garnish with shaved chocolate if desired.

10

This cake keeps for 3 days sealed at room temperature or up to 5 days in the fridge. If refrigerated, bring to room temperature before serving.

11

Note: To make this cake fully gluten-free, substitute the spelt flour with a gluten-free all-purpose flour blend.