Sweet Paleo by Lea Valle
A few weeks ago, I was invited to a book launch for this wonderful new cookbook – Sweet Paleo – by Lea Hendry Valle at Squirrel & the Bee in Short Hills, NJ. Sadly, my entire family was flu-ridden, so I didn’t get chance to meet Lea and get my book signed. The upside is that I was able to get myself a copy of this wonderfully sweet cookbook.
After talking to Lea, I found out that the most popular recipe in her book is the Chocolate Beet Pudding Cake. I invited my very best friend over who happens to be gluten-free as well and we got to cooking. We had a wonderful night, drinking wine and scouring Sweet Paleo ooh-ing and ahh-ing over all of the delicious looking desserts. Another sad moment? The kids, my friend and I ate the entire cake before I could photograph it!
Sweet Paleo’s Chocolate Beet Pudding Cake
“Reprinted with permission from Sweet Paleo, by Lea Valle, The Countryman Press 2015”
Chocolate Beet Pudding Cake
- ½ cup 56 g coconut flour
- ¾ cup 90 g unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon fine finely ground sea salt
- 10 large moist Medjool dates, pitted
- ¾ cup apple juice
- ¾ cup chopped roasted beet about 1 large beet, roasted until very soft
- 4 large eggs at room temperature
- ½ cup liquefied coconut oil or ghee or unsalted pastured butter, melted
- 2 teaspoons pure vanilla extract
- ½ cup strong brewed coffee
Preheat the oven to 350°F. Grease an 8- or 9-inch round cake pan with coconut oil and line with parchment paper.
Weigh the coconut flour and cocoa powder and sift together with the baking soda and salt into a medium-size bowl; set aside.
Place the dates in a food processor and pulse until coarsely chopped. Slowly add the apple juice to moisten the mixture.
Add the beets and continue to pulse until pureed and combined with the dates. Process until the beet puree is completely smooth.
Transfer the beet puree to the bowl of a stand mixer, add the eggs, coconut oil, vanilla and coffee and mix on medium-low speed, using the whisk attachment, until well combined.
Slowly add the dry ingredients to the wet ingredients and mix on low speed, scraping down the sides of the bowl, until you have a smooth batter.
Pour the batter into the prepared pan and smooth it with the back of a spatula.
Bake for 30 to 35 minutes (depending on pan size), or until a toothpick inserted into the center of the cake comes out clean.
To Make Mini Bundt Cakes (pictured)
Grease mini Bundt pans and bake for 20 to 28 minutes, depending on the size of the pans, or until a toothpick inserted into the center of a cake comes out clean.
I had no idea that beets offered a great substitute for sugars. I had never eaten a beet before, let alone baked with them! This cake had a delicious flavor and I am so excited to try out the rest of the recipes found in Sweet Paleo!
Head to our Instagram to enter to win a copy of Lea Valle’s Sweet Paleo for yourself! Giveaway will end on 4/24 at 11:59pm EST. Good luck!