11 Mouthwatering Ways to Turn Vegetables Into Dessert

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Beetroot Chocolate Cake

This rich and moist chocolate cake is a decadent dessert with a hidden healthy twist. The addition of pureed beets adds extra moisture and a subtle sweetness that pairs perfectly with the deep flavor of chocolate. Topped with a crunchy mix of nuts and seeds, this cake is a delicious way to sneak in some veggies without anyone knowing!

Ingredients (for 12 servings):

• 1 ½ cups cooked and pureed beets
• 1 cup all-purpose flour
• ½ cup cocoa powder
• ¾ cup coconut sugar
• ½ cup almond milk
• ? cup melted coconut oil
• 2 tsp vanilla extract
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup mixed nuts and seeds (for topping)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan or line it with parchment paper.
2. In a large bowl, whisk together the flour, cocoa powder, coconut sugar, baking powder, baking soda, and salt.
3. In a separate bowl, mix the pureed beets, almond milk, melted coconut oil, and vanilla extract until well combined.
4. Gradually add the wet ingredients to the dry ingredients, stirring until smooth and fully incorporated.
5. Pour the batter into the prepared cake pan and spread it evenly. Sprinkle the top with the mixed nuts and seeds.
6. Bake for 30-35 min. or until a toothpick inserted in the center comes out clean.
7. Let the cake cool in the pan for 10 min. before transferring it to a wire rack to cool completely.