Submitted by: Amy Martin
Prep Time: 30 Minutes
Cook Time: 10 Minutes
This cake doesn't even need to be iced - it's so moist and yummy and naturally red!
Cut bottoms off beets but leave on peel. Measure beets to amount indicated in recipe. Then wrap each one in foil and roast them on 400ºF until soft. Peel them when they are cool. Then in food processor or blender puree them - they will be in small pieces but not completely pureed. Set aside.
On low heat melt coconut oil, chocolate broken into pieces, and maple syrup.
In separate bowl sift together dry ingredients. Add almost pureed beets to melted chocolate mixture, then add beaten eggs, and finally sifted mixture.
Grease two round pans with coconut oil and dust with coconut flour so cake batter will not stick. Pour batter into pans and bake on 350ºF for about 10 minutes (that's how long mine took, but I have a convection oven so it might take longer in a conventional oven). You do not want to overcook this cake or it will be dry - in fact, slightly sticky in middle is good.