We always prepare hearty farm team meals that feature our organic vegetables and this week, we made a special meal to mark the end of the CSA season. We prepared a mixed greens and veggie salad with roselle hibiscus vinaigrette, an assortment of lacto-fermented and pickled veggies (watermelon radishes, red beets and Spring onions, takuan-style daikon radishes, carrots and cauliflower, green beans, and okra), a refreshing gazpacho, roasted eggplant and lentil soup with Za’atar, and pozole verde. Our grand finale was this Dutch chocolate beet cake with coconut cream, cashew butter and cream cheese frosting that was covered in toasted freshly grated coconut.
A few weeks ago we posted recipes for Dutch chocolate and zucchini quick bread. That bread using Dutch chocolate and our zucchini was so delicious that it was the inspiration for this cake.
The cake itself is very rich and delicious; we used coconut oil instead of butter, added a little corn starch for a more delicate texture, and used duck eggs, which have a higher fat content than chicken eggs and made the cake richer and fluffier, but chicken eggs could work here.
Finally, for the frosting, we used a special “triple cream” of coconut cream, cashew butter, and cream cheese. We topped it off with toasted fresh grated coconut for even more coconut flavor.
This cake is off the charts amazing.
Preparation Time: 45 minutes
Baking Time: 40 – 45 minutes
Yields: 2 9-inch wide, 2 inch tall round cakes
Dutch Chocolate Beet Cake
- 2 cups less 1 tbsp organic all-purpose flour
- 1/4 cup Dutch cocoa powder
- 1 tbsp cornstarch
- 1 1/2 tsp baking soda
- 1 tsp baking powder
- ¾ tsp kosher salt
- 2 cups beet purée (about 4 – 5 medium sized beets) (see Preparation below)
- 2 large eggs
- 1 1/2 cups organic raw cane sugar
- 1 tsp pure vanilla extract
- 1/2 cup coconut oil (melted)
- 1 1/2 cups organic sour cream
- 1 tbsp vegetable oil (for greasing the pie pans)
- 8-inch cake board (for serving)
Coconut Cream, Cashew Butter and Cream Cheese Frosting
- 2 13.5 oz cans organic coconut cream
- 4 cups raw organic cashews
- Optional 2 packages of organic cream cheese (see NOTE below)
- 1 cup coconut flour
- 1/2 cup organic raw cane sugar
- 4 tbsp organic coconut oil (melted)
- 1 tsp organic vanilla
- 1/2 tsp kosher salt
NOTE: Like we did, you may choose to reduce the amount, and cost, of each ingredient listed above in half by adding two packages of organic cream cheese.
Toasted Fresh Grated Coconut (optional)
- 2 cups frozen freshly grated coconut (thawed)
- 2 tbsp organic raw cane brown sugar
Note: Frozen freshly grated coconut is available at most Asian markets, however, if you are not able to find it replace the freshly grated coconut and sugar with sweetened coconut flakes. It’s not quite the same but still delicious.
Dutch Chocolate Beet Cake
- Preheat the oven to 350F, set a rack on the second from bottom level.
- Beet purée:
- Wash and peel the beets, grate until you have about three packed cups worth, add to a high-speed blender, add 1/4 cup of water, begin to purée, add more water if necessary but only 1/4 cup at a time, continue until you have a thick, not watery, purée; set aside.
- Combine and sift together the flour, cocoa powder, cornstarch, baking soda, baking powder, and salt into a medium to large mixing bowl; set aside.
- Grease the bottom and sides of the cake pans with the oil; set aside.
Coconut Cream, Cashew Butter, and Cream Cheese Frosting
- Place all the ingredients into a high-speed blender and process until creamy, spoon into a sealable storage container and store in the fridge. May be made a day or two ahead and stored in the fridge.
Note: May be made a day or two ahead and stored in the fridge. Take out of the fridge several hours before you intend to use as it will take that long for the coconut oil to soften.
Toasted Freshly Grated Coconut
- Thaw the frozen freshly grated coconut, when thawed break apart onto a baking tray; set aside.
- Preheat oven to broil, place a rack on the second from the top level.
- Place the tray with the grated coconut into the preheated oven and onto the rack on the second from the top level.
- Carefully stir the coconut around the tray every minute or two of toasting, continue until the coconut is nicely caramelized. About 10 minutes.
- Remove the tray from the oven and immediately sprinkle the brown sugar over the top of the hot coconut, mix well, allow to cool.
Note: May be made a day or two ahead and stored at room temperature.
Dutch Chocolate Beet Cake
- Add the eggs, sugar, and vanilla to a large mixing bowl or stand-up mixer bowl, whisk until creamy, add the beet purée, and sour cream, whisk until fully mixed.
- While continuing to whisk, slowly add the sifted dry ingredients 1/4 cup at a time. Whisk until fully mixed.
- Slowly drizzle in the melted coconut oil, whisk until fully incorporated. Your batter is done and ready to fill the cake pans.
- Pour equal amounts into the two greased cake pans.
- Carefully place both cake pans on the second from the bottom rack in the preheated oven, bake for 40-45 minutes or until a knife inserted into the middle of the cake comes out clean, remove from the oven and place on a wire rack to cool.
- When ready to apply the frosting, carefully remove the first cake from the cake pan, place on the cake board, if necessary slice the raised top portion of the cake to make it level.
- Using a spatula spread out a 1/8 inch thick layer of the frosting onto the top of the first, and leveled cake.
- Carefully remove the second cake from the cake pan and, making sure it is properly centered, place it directly on top of the bottom cake layer that has been covered in frosting.
- Spread the rest of the frosting on the top and sides of the cake.
- Sprinkle the toasted coconut on the top and sides of the cake.
- Your Dutch chocolate beet cake and coconut cream, cashew butter, and cream cheese frosting, with caramelized grated coconut, is ready!
- Serve with one (or two) scoops of vanilla ice cream!