Let’s talk about this cake for a second. It’s pink. That’s either intriguing or disconcerting, depending on who you are, but there’s a simple explanation — beets.
Yes, these little nuggets of chocolate goodness are beet-infused, which helps cut down on the sugar and the need for butter or oil. But, as a festive side note, it also makes these cakes really, really pink.
Another surprise — they are bursting with chocolate from the inside. These are not like those weird pudding cakes where the inside is, like, unbaked batter. I’m sure those are fine, if you’re into that. But these are hardcore lava cakes. No unbaked batter as the filling. These are filled with molten chocolate. It’s ridiculous how happy that made me.
One more recipe quirk — this only makes two. But that’s fine, because I’m not sure when you’d make a pink cake filled with chocolate unless it was as the conclusion to a romantic Valentine’s Day meal, and usually, that only includes two people. If you don’t have ramekins, use two greased cups in the center of a muffin tin, and you’ll be all set.
Are you anti-beet? Some people are. My fiance, for example, despite the fact that he was a champ and ate an entire one of these. If you don’t care about the color and want to leave out the beets, feel free to substitute applesauce, though the cake will be slightly sweeter. You can even use buttermilk instead of the almond milk/lemon juice mix if you are not vegan.
Otherwise, do yourself a favor and make these the way they are here, and top it with coconut ice cream, coconut whipped cream, fresh berries or whatever your heart desires.
- 1/4 cup beet puree
- 1/4 cup unsweetened almond milk + 1/2 tsp vinegar or lemon juice
- 2 1/2 Tbsp granulated sugar
- 1 Tbsp melted coconut oil
- 1/4 tsp vanilla extract
- 1/4 tsp baking powder
- pinch sea salt
- 2 Tbsp unsweetened cocoa powder
- 1/4 cup + 1/2 Tbsp gluten-free flour blend, such as Bob’s Red Mill
- 2 Tbsp semisweet chocolate chips, melted
- 1 oz dark chocolate, or roughly 20 chocolate chips
- Butter two ramekins with coconut oil and coat with cocoa powder – shake out excess. Preheat oven to 375 degrees F.
- Add the almond milk and vinegar to a medium-sized mixing bowl and mix. Let set for a few minutes to activate.
- Add the sugar, oil, vanilla, and beet puree to the bowl 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 ramekins. Break up the dark chocolate and push it down into the centers of the cakes (or push 10 chips into the center of each). Cover with batter using a spoon.
- Bake 20 to 25 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. Gently loosen the edges with a butter knife carefully invert onto a plate. Transfer to serving plates. Top as desired and serve.
- * To roast a beet, wrap a beet in foil and bake in a 350 degree oven for one hour. Allow to rest for 15 minutes, then use a paper towel to rub off skin. For this recipe, puree in a food processor until smooth.