Recipe: Chocolate Beet Cake

My son's birthday is coming up next month. I have plans to make him Robyn Openshaw's chocolate beet cake. I've heard great things about this recipe.

It contains so many wonderful ingredients!

Here's the recipe:

Chocolate Beet Cake

3 eggs (organic, free range) or 9 Tbsp. water with 3 Tbsp. chia soaked in it

1 1/2 cups unrefined coconut sugar

3/4 cup coconut oil

1 tsp. vanilla

1 3/4 cup pureed, steamed beets (about 3-4 medium size)

1/4 cup baking cocoa (non-alkalized) or raw powdered chocolate

2 cups finely ground whole-wheat flour (soft white wheat is best)

1 1/2 tsp. baking soda

1/2 tsp. sea salt

Puree beets (steamed about 15 min.) in a VitaMix or BlendTec till you have 1 3/4 cups. Add eggs, sugar, oil, and vanilla and blend until smooth. Add chocolate and other dry ingredients. Bake in 9"x13" greased pan at 350 degrees for 30 min.

Fudge Frosting

1 cup unsweetened non-alkalized cocoa or raw powdered chocolate

2 cups coconut cream concentrate (soft, room temp or slightly warmed)

2 cups coconut sugar, blended in dry blender container until "powdered"

1/4 cup hot water (to make it spreadable)

Cream together by hand until smooth. This frosts a 9"x13" cake and leaves some extra for a treat.