Quick Tip: Recipe
Decadent Chocolate Bundt Cake:
– (The Whole Life Nutrition Cookbook – Segersten A & Malterre T)
Do you have food intolerances or allergies, and feel fed up with never being able to indulge in yummy treats on special occasions? Or maybe you’re a vegan looking for baking options. Below is a recipe for a cake that is gluten, dairy, soy, and egg-free which makes it a great choice for those with multiple food sensitivities, and an idea for the Christmas party season!
‘The extra richness comes from the beets, which provide moisture, sweetness, and added minerals to the cake.’
2 cups brown rice flour
½ cup tapioca flour
¾ cup unsweetened organic cocoa powder
(high in antioxidants)
1 ½ tsp baking soda
1 ½ tsp xanthan gum
½ tsp sea salt
1 cup grated cooked beetroots, about 1 large peeled beetroot
½ cup melted virgin coconut oil
1 cup maple syrup
1 cup water
2 tbsp apple cider vinegar
1 tbsp vanilla
1. Preheat the oven to 375 degrees F. Oil a bundt pan with coconut oil.
2. In a medium sized bowl place the brown rice flour, tapioca flour, cocoa powder, baking soda, xanthan gum, and sea salt; mix together well with a fork.
3. For the 1 cup of grated cooked beetroot, first trim the ends off the large beet then cut into quarters. Place the quartered beet into a steamer basket in a pot filled with about 2 cups of water. Place the lid on the pot and steam for about 30 – 45 minutes or until beetroot is very tender. Let cool, then remove the peel and grate. Measure out one heaping cup. The steamed beets can also be pulsed in a food processor fitted with the ‘S’ blade to save time.
4. In a separate bowl, place the grated beets, melted coconut oil, maple syrup, water, apple cider vinegar, and vanilla. Mix well with a wire whisk. Pour the wet ingredients into the dry and mix well, though be careful not to over mix.
5. Immediately pour batter into oiled bundt pan and place in the preheated oven. Bake for about 25 – 30 minutes for a metal pan; and 35 – 40 for a stone pan. Remove from the oven and let cool for about 10 minutes in the pan. Then flip it over onto a cake platter or plate. Serve each slice with some fresh berries.
Yum! 🙂