Any occasion is made better with some rich chocolate. Especially, if it is combined with loads of plant nutrients, fiber and healthy fats. This way, you can feel perfectly indulgent without any of the guilt! Although preparation of this dessert is a 3 step process, all are super straightforward and only a little baking is required. Ready for you to make ahead, and simply pop in the oven a half hour before serving. This will definitely be a special repeat favorite.
- Serves: 6 Ramekins (Can cut recipe in half for a meal for 2)
- Prep Time: 15 Minutes
- Cook Time: 18 Minutes
- ⅓ cup unsweetened almond milk
- 1 Tbsp apple cider vinegar
- 1 cup pureed steamed beets
- ½ cup coconut oil
- 2 eggs
- ⅓ cup maple syrup
- ½ tsp vanilla extract
- 1 cup coconut flour
- 2 Tbsp cacao powder
- 1 tsp baking powder
- ⅓ cup coconut sugar
- 1 cup coconut cream
- ¼ cup cacao butter, melted & whipped
- 2 teaspoons of honey
- 1 tsp vanilla extract
- 2 Tbsp of beet water/1 Tbsp of beet puree
Chocolate Fudge Filling
- 1/2 cup coconut cream
- 1 Tbsp cacao butter, melted
- 1 Tbsp cacao powder
- Berries for garnish (optional)
You don’t usually pair the idea of beets with dessert, but these sweet veggies are velvety soft when pureed and add a depth and rich red colour to this chocolate confection. You may choose to use beet powder, and if so you will need to add extra water to make up the volume. You can also buy them soaked in vinegar, the taste of which will mostly bake out, and if doing this then omit the vinegar from the recipe. I prefer to prepare them fresh. I bring them to a boil them just covered with water, then let them simmer for 20 minutes or so. I pull them out of the water with a slotted spoon, reserving the water for the icing and a future smoothie, and place the beets in the blender, blending until creamy soft, then set it aside.
Next, I make the Chocolate Fudge Filling and allow it to chill. Simply cream together the coconut cream, cacao butter and cacao powder in a bowl until whipped smooth. Cover with a plate and place in the fridge. There is no extra sweetener in this filling, so it will be rich and a touch bitter, to contrast with the cake. If you prefer it a bit sweeter, try a few drops of pure stevia or monk fruit extract.
Next, make the Whipped topping by whipping together the coconut cream, cacao butter, vanilla and honey until light and fluffy. It may be white or pink, depending on your preference. I use a touch of the water I boiled the beets in or a bit of the beet puree to create a sweet pink colour in honour of Valentine’s Day. It will still carry a light coconut honey flavour, rather than a beet flavour. Cover this bowl and allow it to chill as well.
Both the filling and topping can be made a day in advance, as you prefer. When you are ready to make the cakes, preheat the oven to 400 degrees and grease 6 (8 oz) ramekins with coconut oil. Prepare a rimmed baking sheet by adding ½ inch of water to it and placing it in the oven to warm. This may seem a bit daunting the first time you go through all these little extra steps- but it is worth it to feel like a gourmet pastry chef at the end of a delectable homemade meal! The steam from the warmed tray will help bake the cakes while melting the filling without cooking it.
In a large bowl, add the dry ingredients- coconut flour, baking powder, sea salt, cacao, and coconut sugar and stir together. To make them extra soft and fluffy, sift through a fine mesh sieve, as coconut flour is often lumpy and the sugar has large granules.
Next, in a medium sized bowl, combine the almond milk, eggs, maple syrup and vanilla and stir to combine. Add the apple cider vinegar and allow it to react with the milk, souring it a bit. This will help to fluff up the dense batter.
Stir the beet puree and coconut oil into the dry ingredients. I like to use electric beaters, but a large fork and a strong arm will do the trick too! Once well combined, stir in the liquid ingredients just until combined.
Pour batter into the ramekins until half full. Remove the filling from the fridge, and with a teaspoon, pull together a ball of fudge and place it into the center of each ramekin. Pour batter over fudge to fill. These cakes will rise in the oven, but sink back and become dense when cooled a bit- so don’t worry about them spilling over.
Finally, pull the baking tray out of the oven, place the filled ramekins on the tray and bake for about 18 minutes, or until they spring back when pressed lightly. Remove from the oven and immediately run a thin knife around outer edge of cakes to loosen, then invert each red velvet cake onto a serving plate.
Garnish with a dollop of cream, a few berries and a dash of cinnamon- or however you would like to make them look special!
These are best served right away, so that the chocolate in the middle is molten. However, they can always be reheated (in their dishes) and served when ready. They will keep 4-5 days in the fridge, as will the fudge and cream. This recipe can also be modified into 12 cupcakes, if you feel like sharing more love!
Enjoy with love!