Beets and Avocado Chocolate Cake


Beet Avocado Chocolate Cake

I know that a recipe is a good one when I get the approval of my friend’s 10 year-old little girl with selective food preferences. (I am a former picky eater myself, by the way.) This dessert, dear readers, got hers (and her mom’s and other tasters’ too). She didn’t notice the presence of beets and avocado in the cake until I told her. All she tasted was this chocolaty and soft cake with just the right level of sweetness, which I did too. Once I revealed the ingredients, this little girl told me that she wanted to make it and asked me for the recipe. Ha! This recipe is definitely a keeper. Thank you, fellow blogger Poppy’s Patisserie Bunny Kitchen!

Here’s my slightly adapted recipe (I didn’t do the chocolate glaze or almond toppings. Maybe next time. I thought that the cake was great by itself.)

  • 2 cups of flour
  • 1 cup of ground pecan (I think almonds, walnuts, or cashews would work nicely too.)
  • 2 tsp of baking powder
  • 2 tsp of baking soda
  • 4 tsp of cocoa powder
  • 1/4 tsp sea salt
  • 2 cups of mashed cooked beetroot (I used three small beets that I boiled for about 30—40 minutes, peeled, and ran in a food processor)
  • 1 cup of honey (The original recipe asked for half agave and half date syrups. I went with honey instead.)
  • 1 cup of mashed avocado
  • 1/4 cup of canola oil
  • 2 tsp vanilla extract
  • 1 ½ cup of dark chocolate chips, melted

Steps (I pretty much follow the original recipe):

  • Preheat the oven to 320 degrees Fahrenheit
  • Mix the dry ingredients (flour, pecan, baking powder, baking soda, salt) in a bowl
  • Mix the wet ingredients (mashed beetroot, honey, mashed avocado, canola oil, vanilla extract, melted dark chocolate) in a separate bowl
  • Combine the dry and the wet ingredients. Whisk, beat, mix it really well.
  • Pour the batter into a 9-inch round baking pan and bake it for an hour to an hour and a half. Make sure a cake tester (I use a skewer) comes out clean once inserted into the cake.

Hope you like it!

Have a good day

For Nana Banana

Original recipe: Possibly the Worlds Healthiest Chocolate Cake: Beetroot and Avocado Chocolate Cake with Chocolate Glaze and Toasted Almond Gold Dust by Poppy’s Patisserie Bunny Kitchen


Appetizer, Dip, Vegetable Recipes

A recent weekend trip to the dunes by Lake Michigan sent me home with plenty of food inspiration. One night at the cottage we rented, I saw my newly-wed-couple friends mashing avocados into guacamole on the kitchen’s island. They worked together like couple of scientists in a lab, immersed in the task at hand. I, on the other hand, stood nearby, watching, and waiting impatiently, like a little kid, eager to taste that avocado sauce. Ro added some salt to the cut up avocados, mashed them up, and tasted it. Then he added some onion, garlic, and lime juice. Zulma tasted it and she said it needed a bit more of something something. I was so hungry I couldn’t concentrate on what she was saying. It seemed like the mashing, adding things, and tasting continued on for a while before I could get my arms around the bowl of goodness. The couple’s hard work paid off though. They produced a fantastic guacamole.

After Jeff and I got home from the cottage, I couldn’t wait to try my friends’ guacamole recipe. Actually, I’ve made it twice in the past two weeks. The vibrant flavors of garlic, cilantro, onion, and jalapeno peppers mix so well together with the sweetness of the avocados. I am addicted to this sauce.

Chunky Guacamole

Or make it: Smooth and Creamy Guacamole. Either way is good for me 🙂

Here’s how I made mine:

(Serve 2-3 people)

  • 3 avocados
  • 1 handful of cilantro (finely chopped)
  • 3 garlic (finely chopped)
  • ½ sweet onion (finely chopped)
  • 3 jalapeno peppers (finely chopped)
  • Salt to taste
  • A pinch of Cumin
  • Lime juice from 1 lime


  • Peel, cut up, and mash the avocados
  • Mix everything together in a bowl and then drizzle with lime juice
  • Serve with tortilla chips

Special thanks to Roneil and Zulma for the guacamole and the recipe

Salad Mix: Avocado, Artichoke Hearts, and Hearts of Palm


Holiday Dinner Menu (Part 2)

(See Part 1 : Roasted Butternut Squash with Gouda and Pine Nuts)

The salad that I prepared for the holiday dinner contained three things I loved: artichoke hearts, avocado, and hearts of palm. I found this recipe a while ago from Food Network and saved it in my recipe collection. Please click here to read the original recipe: Avocado, Artichoke Hearts and Heart of Palm Salad served in Lettuce Wraps

A few things I modified from the original recipe were:

-For the dressing, I used apple vinegar instead of white vinegar. I also drizzled a little olive oil and sprinkled some chili powder to give this salad a little kick.

-I added grape tomatoes for more flavor and color.

Canned hearts of palm are available in most grocery stores.

-The author called for butter lettuce as the serving cups for the salad. Unfortunately I did not have the time to do it. So I chopped the lettuce and mixed it with the rest.

The crunchy poblano pepper, cucumber, lettuce, and tomatoes gave a wonderful balance to the tender and buttery artichoke hearts, avocado, and hearts of palm. So delicious!

Note: Next time, I’d like to try another modification using the three main things: avocado, artichoke hearts, and heart of palm. I’d add grape tomatoes into the mix, drizzle all of them with olive oil and apple vinegar, and then sprinkle with salt and pepper. I think this variation would make a great appetizer.