Gluten-free and paleo, this honey-sweetened flourless red velvet cake gets its color from a surprising source: beets!
Prep Time 10 minutes
Cook Time 27 minutes
Passive Time 30 minutes
- 8 oz unsweetened bakers chocolate melted
- 15 oz can beets drained (can also use steamed beets)
- 7 large eggs
- 1 tbsp vanilla
- 1/4 cup melted coconut oil (+ 1 tbsp)
- 1 tbsp white vinegar
- 1 cup raw honey divided
- 1/2 tsp salt
- 2/3 cup mini Enjoy Life! semi-sweet chips
- 1 pint heavy whipping cream
- 2 cups fresh berries
- 1/4 cup crushed walnuts (or pistachios or marcona almonds)
- 1 bunch Fresh mint (for garnish)
Heat oven to 350ºF.
In a blender, combine 6 oz. melted unsweetened bakers chocolate, beets, eggs, vanilla, coconut oil, vinegar, 2/3 cup honey and salt. Blend until pureed. If adding in chocolate chips, fold into batter.
Pour into two 8-inch round baking pans, which have been lined with parchment paper.
Bake for 25-27 minutes, or until the center of each cake springs back when touched lightly. Cool completely.
Whip heavy cream until stiff peaks form. Fold in 2-3 tbsp of honey, or to taste.
Spread onto cakes, creating a 2-layer cake with cream between the layers and on top. Decorate with fresh berries, nuts and mint leaves.
If desired, melt together remaining 2 oz chocolate, 1 tbsp coconut oil and 1/4 cup raw honey, and drizzle over cake for extra chocolate flavor.
To make this dessert dairy-free:
Place 4 cans of full fat coconut milk in the fridge overnight. When ready to make cream, remove coconut milk from fridge, open and gently scoop the coconut cream from the top of the can. Discard the watery remains or the better option—use them in a smoothie later.
Transfer coconut cream to a stand mixer and whip on high until light and fluffy. Add honey and whip until well mixed.
Frost cake with this coconut cream, instead of heavy cream. And enjoy!