You’ll fall in love with delicious, moist cake that is full of healthy goodness. It’s sure to please and it’s a wonderful way to add a little more nutrition to your life. Young Living Orange or Tangerine oils go really great with chocolate. I’ve also used a little Young Living rose oil in this recipe for special occasions…it’s divine!
NOTE: To make beetroot puree, peel and chop 1 – 2 beetroots (depending on their size, you’ll need ½ cup of puree). Place the cut beetroot into a pan and cover with water. Bring to a boil, then reduce heat and cook until beetroot is tender, about 15 – 20 minutes. Let beetroot cool and then put them in a food processor with a little of the cooking liquid and process on high until smooth.
Chef Kate TIP: The smaller you cut the beetroot pieces the quicker they will cook. You can also use pre-cooked beetroot or unsweetened apple sauce.
Prep Time: 25 minutes
Cook Time: 40 minutes
Total Time: 1 hour, 5 minutes
Category: Recipes Servings: 6-8
1½ cups gluten-free or regular flour
½ cup cacao powder
1 cup coconut sugar or organic raw sugar