Beets and Avocado Chocolate Cake

Dessert

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

Summer Party on a Plate: Grilled Sea Scallops, Guacamole, Mango Salsa, and Beets Orange Salad

Salad, Seafood Recipes, Vegetable Recipes

There are days when I get highly motivated. When they come, something like this materializes:

Party on a plate by Tiny Chili Pepper

Moved by a warm summer day with the perfect breeze, I went a little overboard with Wednesday’s dinner menu.  I wanted something light and colorful.  Grilled scallops, mango salsa, and guacamole immediately came to mind. But as I walked around the farmers market, I also got some beets (and a lot of other things!). I had never cooked beets before but I was curious about it.

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When I got home, I realized that I forgot to get cilantro for my mango salsa and guacamole. So, I substituted with green onions, which worked out quite well for both dishes—though I still prefer using cilantro. For this version of my mango salsa, I chopped 10 cherry tomatoes, two garlic, four cayenne peppers, and three green onions in a food processor. I added a little bit of lime juice and salt to the salsa before I mixed it with the mango slices. I also cut more cherry tomatoes, each into four pieces, and added them to the mango salsa.

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For the guacamole, I followed the recipe I wrote last year. The combination of creamy avocado with cumin, lime juice, salt, garlic, and onion made such a wonderful treat (cilantro would add a fantastic taste and aroma to it too). And it wasn’t hard to make at all! I like to have guacamole and mango salsa as side dishes for grilled fish as well.

Guacamole by Tiny Chili Pepper

For the sea scallops, I marinated them with extra virgin olive oil, lemon juice from one lemon, salt, and pepper. After 15 minutes, I threaded the scallops onto the skewers (which I have soaked in water for about 15 minutes prior to using). It’s much easier to grill scallops this way. Then, I grilled them for about three minutes on each side.

Grilled Sea Scallops by Tiny Chili Pepper

I saw a recipe called Perfect Roasted Beets with Orange Slices in a magazine and was intrigued by it. I basically followed the recipe but did not have sherry vinegar so I went without. The result? The orange slices and juice gave sweet taste to the dish. But the beets’ earthy flavor was definitely something for me to get used to. Let’s see, maybe I could find a different beet recipe to try. Do you have one to recommend?

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Thanks for reading and have a great weekend!