For the Wet
- 3 small red beets - peeled, and diced. Warm
- 1 stick (4 ounces) unsalted butter
- 2 whole eggs 3 egg yolks
- 3/4 tsp vanilla extract
- 8 ounces Dark Chocolate, chopped
For the Dry
- 5 tablespoons all-purpose flour
- ½ teaspoon Baking Powder
- ½ tsp. ground cinnamon
- 1/4 cup sugar
- 1 tsp of salt
For the baking pan(s)
- 1 tbsp butter
- Simmer the beets in hot water until a paring knife passes cleanly through the center with little to no resistance (about 13 minutes).
- Meanwhile, sift and whisk together your dry ingredients and set aside in a large mixing bowl.
- Melt the butter and combine with the chopped chocolate to a blender pitcher and allow the chocolate to start to melt. Cover with a lid and blend on low until the chocolate has melted completely. Add the warm beets, eggs, and vanilla extract and replace the lid. Blend on high until smooth and homogenized.
- Fold your wet mix into the bowl of dry ingredients until combined. Coat the inside of 2 identical small baking containers or one large vessel with butter and transfer cake batter into them. Filled baking pans can be stored covered in the refrigerator until ready to bake, when ready, remove from the refrigerator and allow to temper to room temperature. Bake in a preheated 300ºF oven until the cake rises slightly and is just starting to set in the center, baking time will vary depending on the size of the baking vessel(s). They will bake for approximately 15-20 minutes.
- Finish the cakes with a beet blush garnish and serve warm in the baking vessel(s).
Substitutions From Dr. Amy Sapola:
- Replace butter with an equal amount of coconut oil or vegan butter
- Use your favorite vegan egg replacer (I'd suggest 2 eggs worth of it) or making flax eggs using 2 Tbsp. of freshly ground flax seed, mixed into 1/2 cup of warm water and then let it stand for 10-15 minutes before adding to the recipe. Vegan egg yolk substitutes https://substitutecooking.com/