Very Moist Chocolate Raspberry Cake

This is a dairy free chocolate cake.

2 medium beets  ( though the cake doesn’t taste like beets, the result is rich and moist)

2 cups white spelt flour

1 ½  cups palm sugar

½ cup unsweetened organic cocoa powder

1 1/2  teaspoons baking soda

½ teaspoon sea salt

¼ teaspoon cinnamon

2 eggs

¼ cup warm water

¼ cup grape seed oil

1 teaspoon organic vanilla extract

Pre heat oven to 350 degrees. Line bottom of two 9” round cake pans with parchment paper. Grease paper and sides of pans with grape seed oil. Chop and cook beets until soft and puree. Set aside 1 ¼ cups for cake. Mix dry ingredients together. Mix in eggs, water, oil, vanilla and 1 ¼ cup beets. Bake until toothpick inserted in middle of cake comes out clean, about 45 minutes.  Let cool on wire rack for 20 minutes.

Spread center of layers with raspberry glaze. Pour on top and down sides. Or, slice each layer in two, horizontally. Spread each layer and top with raspberry glaze. 

Raspberry Glaze

1 lb fresh or frozen raspberries

1 cup maple syrup

1 teaspoon vanilla extract

¼ teaspoon cinnamon

½ teaspoon cocoa powder

3 tablespoons arrowroot powder

1/8 cup water

Optional, can add palm sugar or additional maple syrup for sweeter sauce.  

  Mix arrow root powder and water until powder is dissolved. Set aside. Mix remaining ingredients in sauce pan. Simmer until liquefied. Bring to boil. Stir in arrow root mixture. Stir constantly until sauce starts to thicken. (it will coat a spoon). Let cool before spreading on cake.