Chocolate Cherry Beet Cake Pie

I really love the purplish red the beets provide this chocolate cake pie, plus the added nutrients and moister they bring. You can use a zucchini if you don't have a beet, or just make my classic Cake Pie and skip the veggies all together. You can try frosting this cake with my Spoonable Chocolate Beet Cake Icing which may bring you some red velvety thoughts. You can bake this batter in a traditional pie pan, cake pan or poor into cupcake trays! Enjoy!

Chocolate Cherry Beet Cake

by Sarah Farsh July 15, 2020

• 3-4 cooked beets, vacuum-packed is fine
• 1 can black beans or chickpeas, unsalted
• or, you can use 1 cup flour (almond, coconut, chickpea or tigernut flour will work too!)
• 1/4 cup raw almond butter, unsalted
• 1/4 cup unsweetened pure cacao powder
• 1 tsp baking soda
• 1 tsp dark roast coffee (optional to amplify the chocolate flavor)
• 1 tsp almond extract (optional to amplify aroma)
• 1 tsp vanilla extract or vanilla bean powder
• 1 tbsp flax seed and water (soaked ground flax seeds mixed with 2 tbsp water to create vegan liquid egg)
• 1/2 cup maple syrup or date paste
• fresh or frozen cherries, sliced in half
• chocolate bar, broken with hands or chopped with a knife (I use Lily's sugar-free vegan chocolate bar)
• splash of water

In a VitaMix or high powered blender, blend all ingredients but cherries and chocolate bar together until smooth. Add small splashes of water until your mixture looks like cake batter–be careful not to over water. Add cherry slices and chocolate to top of cake, and bake at 350 for 45-50 minutes. Cool for 15 minutes before slicing.