Centegra Healthy Living Institute
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Chocolate Cake

Wet Ingredients:
1 cup roasted beets, pureed
1 cup unsweetened soy or other non-dairy milk
1 Tbsp apple cider vinegar
1/3 cup coconut oil, melted
3/4 cup sugar
2 tsp vanilla extract

Dry Ingredients:

1 1/2 cup whole wheat pastry flour
1/2 cup unsweetened cocoa powder
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt

2 medium ripe avocados
1/2 cup unsweetened cocoa powder
1/3 cup maple syrup
1 tsp vanilla extract
1/4 tsp salt
2 Tbsp coconut oil, melted

Roasting beets: Preheat oven to 400 degrees. Clean and scrub beets, trim ends and dry. Wrap individually in foil and roast for 50-60 minutes. Allow to cool. Puree in food processor, adding 1-3  tsp of water to assist in pureeing.

  1. Reduce heat to 350 degrees. Grease two 8-inch cake pans, or one 9-inch spring form pan. Add vinegar to milk and stir. Set aside to curdle.
  2. In large bowl, sift dry ingredients together, set aside.
  3. In separate bowl, stir melted coconut oil and sugar. Add pureed beets, milk and vanilla extract. Mix until smooth.
  4. Add wet ingredients to dry ingredients and stir until just combined. Pour into pans.
  5. Bake 20-25 minutes for 8-inch pans and up to 30 minutes for 9-inch pan, or until a toothpick inserted into the center comes out clean.
  6. Cool in pan for 5 minutes before turning out onto a cooling rack. Cool before frosting.

Frosting: Add all ingredients into a food processor and process until smooth. Chill in refrigerator for 15 minutes before frosting.

Nutrition per piece (serves 12): 191 calories, 9.7 gm fat (5.8 gm saturated fat), 27 gm carbohydrates, 5 gm fiber, 3.6 gm protein, 184 mg sodium, 26% copper, 26% vitamin K, 17% vitamin C

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