Beet Chocolate Cake
Adapted from BA’s Heartbeet Cake
4 medium beets
½ cup cocoa powder
1½ cups flour
½ tsp. baking soda
½ tsp. ground cinnamon
½ tsp. ground cardamon
1 tsp. apple cider vinegar
4 large eggs
½ cups light brown sugar
1 tsp. salt
Cook peeled and quartered beets in a medium pot of boiling unsalted water until soft. Add beet to a blender with 1 tablespoons of water. Blend until you get what looks like applesauce. Measure out 1 cup purée (if you have extra make a smoothie!).
Preheat oven to 350°. Line bottom of an 8″ round cake pan or cast iron skillet with parchment. Grease with oil or butter, then dust with cocoa powder, tapping out excess.
Sift flour, baking soda, cinnamon, and ½ cup cocoa powder in a bowl. Place aside.
Beat eggs, brown sugar, and salt until well blended. Add the 1 cup of beet puree and mix until well blended.
Add the dry ingredients slowly into the wet ingredients and beat beat on lowest speed, scraping down bowl as needed, until combined.
Transfer batter to cake pan or skillet. Bake cake until a knife inserted into the centre comes out clean around 30 to 40 minutes. Let cool 10 minutes and remove from pan.
Enjoy with a slight dusting of icing sugar or any berry jam.