- 1/3 cup (59 mL) coconut oil, room temperature, plus more to grease baking pan
- 1 beet, peeled and diced
- 1 cup (237 mL) almond milk (or nondairy milk of your choice)
- 1 banana
- ½ cup (43 g) cocoa or cacao powder
- 1/3 cup (74 g) coconut palm sugar or Sucanat
- 1 teaspoon vanilla extract
- 1 1/3 cup (295 g) spelt flour (or a gluten-free baking flour of your choice)
- 2 teaspoons baking powder
- ½ cup (50 g) walnuts (optional)
- Preheat the oven to 350°F (180°C. Grease an 8-inch (20-cm) baking pan with coconut oil.
- While the oven is preheating, steam the beet on the stovetop until it can be easily pierced with a fork. Once the beet is done, puree it in a food processor with the milk, banana, cocoa or cacao powder, sugar, and vanilla extract.
- Sift the flour and baking powder together in a bowl.
- Fold the wet ingredients into the dry, and stir in the walnuts (if using).
- Pour the batter into the prepared baking pan and bake for 30 minutes, or until a toothpick inserted in the center of the cake comes out clean. Let cool, then serve.