Saturday, February 11, 2012

Baby Beet Cakes with Cinnamon Cream


How about this Valentine's day we put ourselves on a pedestal and eat a delicious dessert free of refined sugar and nutrient dense to top it all off.  When thinking of a new recipe for Valentine's day, I wanted to make a cake with natural red coloring and beets came quickly to mind.  Most of the recipes out there are for a traditional flour-based cake mixing chocolate and beets, like this Moist Chocolate-Beet Cake by David Leibovitz. While I can now handle dark chocolate sometimes, it is not allowed on the SCD and GAPS diets and I want to stick to my guns and offer a cake that fits within those guidelines.  Of course, if you're up for it, Elana's Pantry has a Purple Velvet Torte recipe using cocoa powder and beets, no flour at all- not even almond!  For another Valentine's treat idea, try my Sweetheat Upside Down Cake featuring pineapple. 
I was pleasantly surprised to see so many recipes out there for a cake made with beets. Beets can cause fear in the heart of many a person, vegetarians and vegans alike.  I, however, have to thank my mom for my unabashed love of the ruby gems.  I have fond memories of three bean salad and pickled beets from the salad bar when I was little.

Sadly, beets are a pain to prepare. You have to scrub them, peel, steam or roast them and they will definitely stain your hands pink.  The steps involved often turn me away from cooking with them.  And then I found Trader Joe's vacuum sealed, peeled and steamed, no other ingredients beets!  Someone out there is as excited as I am about this.  Right? 
You know when a topic comes up, and then you hear about it everywhere?  I was just talking about Stevia with my girlfriends- and then I heard this story on NPR on my way to work.  Stevia is a leaf from the Stevia plant, it is super sweet and has zero calories.  The taste does take some getting used to, it's a bit flat and sort of fades after a few times- like in a cup of tea, the end is not as sweet as when you start. If you're interested in using it, The Healing Gourmet has a grain free Beet Cake recipe using almond flour, macadamia nut oil and Sweet Leaf Stevia Extract.  And even though it's not a beet cake at all, I couldn't resist this tempting creation: Lime Pound Cake with stevia, vanilla powder and pureed cashews over at The Spunky Coconut. 



I based my recipe off of Autumn Spice Beet Cake from Hungry Rabbit NYC and I entered the recipe in this month's "Go ahead honey, it's gluten free" recipe round up over at Glutenfreecat.com.  For my version, I substituted blanched almond flour for wheat flour, honey for the brown sugar, and butter for the oil and buttermilk.  I also increased the amount of salt and spices because apparently my tastebuds do not work and I like everything really sweet and flavorful.  These are very moist and custardy.  Take care when popping them out of the silicone baking cups.


Baby Beet Cakes with Cinnamon Cream
1/2 C butter melted
2 eggs
1/2 C + 2 T honey
1 1/4 C beet puree (two trader joe's packages with some remaining or 10 baby beets)
1 1/4 C blanched almond flour
1/2 tsp salt
1/2 tsp baking soda
1/2 tsp allspice
1/2 tsp nutmeg
2 tsp cinnamon

Cinnamon Cream
1 C dripped yogurt made from Cream
1/4 C honey
1 tsp cinnamon (or more for your liking)

Preheat the oven to 350
butter 12 mini silicone baking cups
In a food processor or vitamix blender, puree the steamed and peeled beets until smooth
Whisk together the cooled, melted butter, eggs, honey and beet puree
In a separate bowl, mix the blanched almond flour, salt, baking soda and spices
Mix the dry into the wet and blend thoroughly
Fill the silicone baking cups, leaving 1/4 inch at the top.  There may be some batter left over.
Bake 15-20 minutes until the cakes are set and just slightly softer in the middle
Remove from the oven and cool before removing from the silicone baking cups
Mix the dripped cream yogurt, honey and cinnamon and top the cakes with a dollop of rich, cinnamon cream

2 comments:

Ken│hungry rabbit said...

Your Baby Beet Cakes looks incredibly moist and scrumptious. Glad you enjoyed my blog, thanks for stopping by.

Heather @Gluten-Free Cat said...

I love these! Thanks so much for submitting them to Go Ahead Honey It's Gluten Free. I'm a huge beet fan, but I've never made baked goods with them. Thanks for the inspiration!