This cake will knock your socks off—it’s delicious, moist and sinfully good! The beets not only add moisture, but a bit of a healthy kick, so there’s no reason that you shouldn’t have a minimum of two pieces, or three, or four… Since the cake is so rich, I love to top it with a thin ganache, almost like a chocolate sauce.
2 cups all-purpose flour
½ cup dark cocoa powder
1 teaspoon baking soda
¾ teaspoon baking powder
½ teaspoon kosher salt
1 cup almond milk
1 teaspoon apple cider vinegar
1 cup sugar
1½ teaspoons vanilla extract
½ cup canola oil
1 cup puréed beets*
1 (13½-ounce) can coconut milk
¾ cup semi-sweet chocolate chips
* To make puréed beets: Bring a large pot of water to a boil and add 3 cups of peeled beets that have been sliced into ¼-inch-thick rounds. Lower the heat and simmer uncovered for 30 minutes, until the beets are fork tender. Remove the beets to a food processor and purée on high until no lumps remain, about 5 minutes.
- Preheat oven to 350° F.
- Grease a 9- by 13-inch brownie pan or a 9-inch round cake pan, 3 inches deep. Set aside.
- In a large bowl, combine the allpurpose flour, cocoa powder, baking soda, baking powder and salt.
- In a separate bowl, combine the almond milk and apple cider vinegar and allow to sit for 2 minutes. Then add the sugar, vanilla extract, canola oil and puréed beets. Whisk ingredients together until completely combined.
- Pour the wet mixture into the dry ingredients and whisk until just combined. It’s OK if it’s still a bit lumpy.
- Pour the batter into the cake pan and bake for 35- 38 minutes, or until a toothpick comes out clean. Allow to cool.
- In a small saucepan, heat the coconut milk until just scalding. Do not boil.
- Place the chocolate chips into a large bowl and pour the warm coconut milk on top. Whisk until the chocolate chips are melted. Allow to cool or drizzle immediately over the cool cake.