Einkorn Chocolate Beet Cake
Can I just tell you how much I love this cake? It’s a lot! Ever since we last made it, I’ve wanted to make it again. I just need a good excuse. I remember a time when, for some reason, my brother was really into making chocolate cake. He had gotten this recipe down for really dense, moist chocolate cake. He made it almost every night for a while, and I do not exaggerate. Well, just a few weeks ago I was thinking how much I missed that and how long it had been since I had a really good chocolate cake. So when we started developing this recipe, I was excited to find a healthy alternative to the rich chocolate cake my brother used to make. And let me tell you, I certainly didn’t feel like I was eating health food.
 
 You’ll notice the richness and moisture of this cake. We adapted the Green Smoothie Girl’s method for adding steamed beets to chocolate cake. It sounds strange, but I am a believer. Of course the beet taste is entirely overpowered but it adds a delightful texture that is so hard to come by sometimes when working with whole grains.The addition of coconut flour was another important find. For some reason, it really offsets some of the common difficulties that come when working with Einkorn flour.The hardest part about this recipe was finding a suitable frosting to top it. We tried several things that just didn’t quite finish it like we wanted. So, we decided to use this recipe for pecan caramel and make it a caramel chocolate cake. What I don’t know is why we didn’t think of it sooner. What goes better with chocolate than caramel? It has definitely earned a place in our permanent healthy dessert file. Like I said, I’m just waiting for another excuse to make it.Â
 You’ll notice the richness and moisture of this cake. We adapted the Green Smoothie Girl’s method for adding steamed beets to chocolate cake. It sounds strange, but I am a believer. Of course the beet taste is entirely overpowered but it adds a delightful texture that is so hard to come by sometimes when working with whole grains.The addition of coconut flour was another important find. For some reason, it really offsets some of the common difficulties that come when working with Einkorn flour.The hardest part about this recipe was finding a suitable frosting to top it. We tried several things that just didn’t quite finish it like we wanted. So, we decided to use this recipe for pecan caramel and make it a caramel chocolate cake. What I don’t know is why we didn’t think of it sooner. What goes better with chocolate than caramel? It has definitely earned a place in our permanent healthy dessert file. Like I said, I’m just waiting for another excuse to make it. 
Ingredients
SCALE
- 1 1/2 cup Steamed Beets 2 medium to large beets
- 3 whole Eggs
- 1 1/2 cup Sugar or coconut sugar or sucanat
- 1/2 cup Melted coconut oil
- 1/4 cup Applesauce
- 1 teaspoon Vanilla
- 1/4 cup Cacao Powder
- 2 cup Einkorn Flour Freshly Milled is best
- 1 1/2 teaspoon Baking Soda
- 1/2 teaspoon Real Salt
Chocolate Butter Cream Frosting
- 1 cup Butter You may use coconut oil but will need to add a little salt.
- 3-3 1/2 cup Confectioners Sugar
- 3 tablespoon Heavy Whipping Cream
- 1/2 cup Cocoa or Cacao Powder
- 2 teaspoon Vanilla
Instructions
Cake:
- Blend beets, eggs, sugar, coconut oil, applesauce and vanilla in a blender.
- In a bowl, mix cacao, einkorn flour, coconut flour, baking soda, and salt.
- Mix wet and dry ingredients until well mixed.
- Pour into greased 9x13 pan or you can use round pans and make it a layered cake.
- Bake at 350° for about 35 minutes (If the pan is glass it may take closer to 45 minutes).
- Top with anything you like or use the frosting recipe below!
- Mix all frosting ingredients with a hand mixer until smooth.
- Frost cake when cooled.
RELATED RECIPES
There’s something satisfying about using a single ingredient in so many different ways. Einkorn is incredibly versatile, and the recipes below make it easy to bring this ancient grain into your everyday meals. Here are a few to explore:
Follow us
Signup for email updates
Get free recipes and discount coupons in your inbox.
PRODUCTS IN THIS RECIPE
Meet the Author
Julie Koyle co founded and has been the driving creative force behind Grand Teton Ancient Grains, a regenerative organic family farm and mill nestled at the base of the Grand Teton foothills in eastern Idaho….
5 thoughts on “Einkorn Chocolate Beet Cake”
In step 2 you mention coconut flour but not in the ingredients. How much do I need?
Hi Dee, I think the coconut flour used to be part of this recipe and we decided it wasn’t needed so you can omit that.
Are there chunks of beets in the finished cake? How best to prepare the beets to be added to the recipe such as shredded, chopped or otherwise.
Thank you.
Hi Lisa. In the recipe instructions it says to blend the beets in a blender so there won’t be chunks in the finished cake. How the beets are prepared isn’t important just that they are steamed so they can be blended.
This looks delicious. I am a user of einkorn flour and love it. I feel like I am cooking healthy when I use it.