With the brief drop in temperatures and an extra large batch of beets from my csa share, it felt right to turn on the oven once again to bake up this chocolate loaf. After some deliberating I settled on calling this a bread rather than a cake. While it feels slightly indulgent for breakfast, it’s a bit less sweet than most cakes and those beets make it extra redeeming. The beets also keep the bread moist and soft and add a subtle earthiness to deepen the chocolate. I like it simple and unadorned especially for breakfast, but if you’d like to serve it as a dessert, a drizzle of chocolate ganache would help dress it up and add a touch of richness or a quick dusting of confectioners sugar would also do nicely. Serve warm and along with a dollop of whipped coconut cream.
Chocolate Beet Bread
Ingredients
- 1/2 cup refined coconut oil
- 1/2 cup maple syrup
- 2 ounces dark chocolate, chopped (I used 70% cacao)
- 1 cup pureed beets (from 2-3 roasted beets)
- 3 large eggs
- 1 teaspoon vanilla
- 1 cup whole wheat pastry flour
- 3/4 cup spelt flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 5 tablespoons cocoa powder
- 1/2 teaspoon fine grain sea salt
- extra coconut oil and cocoa powder for preparing pan
Instructions
- Preheat oven to 350. Grease a 9-inch bundt pan with coconut oil and dust lightly with cocoa powder.
- In a small saucepan, melt the coconut oil over low heat. Add the maple syrup and chocolate and stir until the chocolate is melted. Whisk in the beets, eggs, and vanilla. Set aside.
- In a mixing bowl, whisk the flours, baking powder, cocoa powder, and salt. Add the beet mixture and stir until just combined.
- Pour into prepared bundt pan and smooth the top with a spatula. Bake 35-40 minutes, until tester comes out clean. Cool 10 minutes in pan before removing to finish cooling on a wire rack. Bread is best served warm. Store leftovers in an airtight container at room temperature or in the refrigerator. To reheat, wrap in foil and rewarm in a 350 oven for several minutes.
Notes
loosely adapted from Green Kitchen Stories
Almond Spelt Cake with Mascarpone Cream and Mango
Minute Oatmeal Puffs with Currents and Bananas
Chewy Almond Cookies
annie says
Beautiful! As much as I was annoyed by the temperature drop, I’m glad it brought you to this. The contrast with the whipped cream is lovely.
Amisha says
Beautiful recipe, and I recognize the Heath plates! 😀 I think its fun to add veggies in desserts/cakes for kids 😉 I have never tried that though, I should try this recipe!
Mary Ann | The Beach House Kitchen says
I have never tried beet bread Emily. Sounds and looks chocolatey and delicious! I’ll need to give it a try! Perfect with a nice cup of tea or coffee, so I’ll treat myself to it for breakfast!
Aysegul says
Oh this recipe sounds heavenly. I love beets. I have been experimenting them in smoothies, but never tried using in a cake.
And your styling… how beautiful Emily. LOVE!!! 🙂