abc cake (revised vegan chocolate beet cake)

Here it is!  I mentioned, in my last post, that I was baking a special cake to celebrate Ragamuffin’s one-year anniversary, and now I’m getting around to sharing it.  Waaaaaaay back in January, I started to think about something unique I could make to celebrate, and came up with this idea.  My vegan chocolate beet cake is my most popular blog recipe, and my vegan chocolate chickpea cake is my favorite recipe, so I wondered, naturally, if I could combine the two, and achieve something equally delicious.

I hoped it would work, but was skeptical, almost giving up on the idea.  It seemed like it may be a lil’ much to work with just beets and chickpeas for the substance of a cake: no flour, and no eggs.  Even though my skepticism almost overwhelmed the idea initially, I decided to give it a “trial run” early this month.  That first trial run cake needed a little tweaking, but was promising enough that I decided to stick with the idea.  A couple friends who tried it were impressed, and since I knew it could be better, I kept going.

To add a lil’ something special to the cake, I decided to try out another recipe idea that has been in the back of my mind for a while: chocolate avocado mousse.  I’ve seen various recipes for this over the internet, and finally put together a lil version that seemed like it would work well on a cake.  Using the avocado mousse also contributed, rather helpfully, to the cake’s name.

While considering making this cake, I kept wondering “but what will I name it?”  Bean & Beet cake just did not sound appealing!  But, once I added Avocado to the mix, I realized that I had avocado, beet and chickpea cake, or ABC Cake!

The final result exceeded my expectations.  I found out that you can make a delicious chocolate cake that is grain-free and vegan, based on beets and chickpeas.  The cake is certainly more dense than your average flour-based cake, but it’s a wonderful, rich texture.  And you can feel good about eating it, since you’re getting a good serving of veggies & protein, in a refined sugar-free dessert!  I’d love to try serving this to people who didn’t know what the “secret” ingredients in it are, and see if they can guess.

ABC Cake (revised vegan chocolate beet cake)
serves about 8

1 1/2 c cooked beets
2 c cooked chickpeas
1/2 c maple syrup
1 tsp vanilla
1/2 c coconut oil, melted
1/2 c chocolate chips, melted
1/2 cup cocoa powder
2 Tbsp ground flax seeds
3 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon

Preheat oven to 350 degrees.  Oil a 9 inch round pan.  If you have a springform pan, use it!  I don’t have mine here in Fairbanks, so I used a cake pan, but a springform pan would give you a prettier result.

In a food processor, combine beets and chickpeas until smooth, adding the maple syrup if you need some liquid.  I did this by hand, and it took a while.  I can’t wait till I can make this with the assistance of something I can just plug in!

In a mall bowl, combine the cocoa powder, ground flax, baking powder, baking soda, salt and cinnamon.   Add to pureed mixture, then add melted coconut oil and chocolate chips, mixing until smooth.  Pour into the prepared pan and bake for 50-70 minutes.  It takes a looooong time when baking with beans, so don’t be impatient!  Cake is done when a toothpick inserted in the center comes out almost, but not entirely, clean.  Cool cake entirely.

Avocado Chocolate Mousse

2 large avocados
1/4 c coconut milk
1/4 c maple syrup
1 Tbsp arrowroot powder
1/4 tsp salt
1/2 tsp vanilla
1/3 c cocoa powder
1/2 c chocolate chips, melted

Place all ingredients, except chocolate chips, into a food processor and process until smooth.  Add chocolate chips and process until smooth.  Spoon mousse over cooled cake, and smooth.  Sprinkle with cocoa powder, if you like.  Place cake in freezer for 1-2 hours, or until mousse is firm.  Remove from freezer 20-30 minutes before serving.  Store leftovers in the freezer to retain the integrity of the mousse.

Enjoy!!!! 🙂