Secret Chocolate Cake

These perfect little cakes were inspired by our sweet boy's need for a first birthday cake.  We've continued to make these beauties for him annually!  I love to sneak a good dose of veggies in anywhere I can, and unless you tell, no one will know the secret ingredient!! 


What You'll Need:

2 c cooked beets (see instructions for roasting below, or purchase them cooked in the produce section. Pickled beets have no place here; read your labels!)  OR 2 c raw, shredded zucchini

1/2 c raw cocoa powder


1/2 c coconut oil. melted

1 c plain, full fat yogurt

3 eggs

1 1/2 tsp pure vanilla extract


1/3 c raw sugar

1 1/2 c oat flour (take rolled oats, and pulse them in a food processor!)*

1  c almond flour*

1.5 tsp baking soda

1/2 tsp salt

1 tsp cinnamon 


1/2 c 85% dark chocolate chips

Roasting beets is really easy, and if you have never done it before, NOW is the time to start!! One bunch of beets will yield about 2c, just enough for this recipe. Preheat oven to 400*. Remove beets from greens (save those greens for something else later!!), rub with olive oil, and sea salt. Place whole beets in a roasting pan, and cook for about 45 minutes, or until a fork slides out smoothly. Just like baking a potato. You can do this up to 3 days ahead of cake baking time, so planning ahead will make baking day super easy.
*Any type of flour here goes.   We like oat and almond for their healthy fat and protein content.  

Preheat oven to 350*

Combine beets OR zuchinni with cocoa powder in a food processor. Blend until smooth. 

Transfer to a large mixing bowl and combine remaining wet ingredients.  Mix well.  

Combine dry ingredients in a seperate bowl.  Mix well, and transfer to large bowl.  Stir to create batter.  

Stir in chocolate chips (which I highly recommend!) and/or nuts.

Pour into a greased 9x13 in pan, or pour 1/4 scoops into cupcake tins to make about 16 dozen cute little cupcakes.

Baking time will vary depending on whether you are making a cake or cupcakes, but will generally be 35-50 minutes, or until a knife comes out clean.

Top with homemade coconut cream and fresh berries, or your favorite icing.

Serves 16-24 happy bellies.