Beet cake and its chips

 Cooking 45 minutes
 Preparation 20 minutes
 8 servings


1 cup (250 mL) well-stirred canned coconut milk (not light)
1 3/4 cups (375 mL) chocolate chips

45 ml (3 tbsp.) of ground flax seeds + 6 tbsp. of water
250 ml (1 cup) of flour
190 ml (¾ cup) of almond powder or flour
125 ml (½ cup) of quick-cooking oatmeal
125 ml (½ cup) of cocoa powder
10 ml (2 tsp.) of baking powder
3 ml (½ tsp.) of baking soda
3 ml (½ teaspoon) of salt
250 ml (1 cup) of brown sugar
125 ml (½ cup) of olive oil
10 ml (2 tsp.) of vanilla
1 package (397g) of Champetre diced red beets
Beet chips for garnish, store-bought or homemade


1. In a saucepan, bring the coconut milk to a boil and remove it from the heat as soon as it boils. Pour it over the chocolate chips in a bowl and wait a few seconds.
2. Whisk the hot coconut milk with the chocolate and allow to thicken. Reserve.
3. Preheat the oven to 350 ° F.
4. Butter an 8-inch cake pan and line the bottom with parchment paper.
5. Combine the ground flax seeds with the water in a small bowl. Reserve.
6. In a large bowl, combine flour, almond powder / flour, oatmeal, cocoa powder, baking powder, baking soda and salt. Reserve.
7. In a small food processor, crush the beets until a smooth purée is obtained. Reserve.
8. In another bowl, combine brown sugar and olive oil with an electric mixer, about 2 minutes.
9. Add the vanilla, beetroot puree and flaxseed mixture. Mix for 1 more minute.
10. Pour in the dry ingredients and continue to mix with the electric mixer.
11. Pour everything into the pan and bake for 45 minutes, or until a toothpick inserted in the center comes out clean.
12. Let cool for at least 10 minutes before unmolding and placing on a wire rack.
13. Spread the cold ganache over the completely cooled cake. Sprinkle beet chips on top.


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