Total Time: 30 minutes Serves: 2
Recipe From: Minimalist Baker
Ingredients:
- 1/4 cup beet purée
- 1/4 cup milk
- 1/2 tsp vinegar or lemon juice
- 2 ½ Tbsp cane sugar
- 1 Tbsp melted butter
- 1/4 tsp vanilla extract
- 2 Tbsp unsweetened cocoa powder
- 1/4 heaping cup unbleached all-purpose flour
- 1/4 tsp baking powder
- 1 pinch sea salt
- 2 Tbsp semisweet chocolate chips (melted)
- 2 squares dark chocolate + whipped cream (for topping/middle)
Directions:
- Preheat the oven to 375 degrees. Butter two standard size muffin tins (more or less if adjusting batch size).
- Add the milk and vinegar to a small mixing bowl and mix. Let set for a few minutes to activate. Add the sugar, oil, vanilla, and beet purée and beat until foamy. Then add cocoa powder, flour, baking powder, and salt. Mix until no large lumps remain. Lastly, add the melted semisweet chocolate and mix once more.
- Divide the batter evenly between the two muffin tins. Push a square of dark chocolate down into the centers of the cakes. Cover with batter using a spoon. Bake 15-20 minutes, or until the edges have pulled away slightly and the top no longer appears wet. Let rest in the pan for 4-5 minutes before removing.
Roasting beets
- Remove the stem and most of the root of beets. Scrub and wash under water until clean.
- Wrap beets in foil, drizzle a bit of olive/avocado oil, wrap tightly, and roast for one hour or until you can insert a knife without resistance (should be tender). Set in the fridge (in a bowl to catch juice) to cool to room temperature.
- Once cooled, either finely grate or puree beets in a blender (you can add orange juice or water to encourage mixing.
NOTES: Can sub milk for almond milk, butter for diary free butter/coconut oil, and chocolate for dairy free chocolate in the same proportions to make dairy free/vegan!