Today is my birthday. I’m 24. To be honest I thought I was already 24, maybe even 25. Nonetheless 24 feels nice. I always pretend like I don’t care that it’s my birthday, but I really like it. It means favourite things all day long. That’s awesome! It was different this year because Brett was working. He works away, week on, week off. But before he left we kind of pretended it was my birthday and everytime we were having a solid good time, or eating the best food, I’d be like “Woo, it’s my birthday!”. Special.

Speaking of favourite things… I like beets. I like the way they taste like the earth and the way they look when you slice them in half. I like the texture of them when they’re cooked just right. But most of all, most most of all, I like their colour. I especially like the way it dyes my hands for days, and my lips for hours.

I also like chocolate. I have a hard time believing that some people don’t like chocolate. It’s soo mindboggling. That’s like saying you don’t like puppies. Or sunshine. Or colours. That’s like really crazy. Chocolate is everything wonderful. So I combined beautiful beets and crazy-good chocolate and made a chocolate beet cake. Swoon.

I made a version of this cake to celebrate the birth of my bébé, two weeks after she was born. I’m pretty sure I ate the whole thing. Honestly. Maybe Brett had a piece. But I’m serious when I say, a piece.

I’ve modified it a little bit so that it includes more of my favourite things. A splash of citrus and a hit of cardamom in the “icing”. “But where’s the coconut?”. Coconut is my favourite thing too. Apparently, I have a lot of favourite things. But the other night, I really needed a snack. I had nothing, literally nothing, except for a jar of coconut. So I ate all of it. Needless to say, coconut and I are on a break. (Whatever that means, right?!) Anyway, this cake, the one I made, is like me, in a cake. If you aren’t into it, I won’t take it personally. But if you are into it, I’m pretty sure we could be friends.




I chose to use sprouted grain flour, because it’s a lot easier on the old tumtum. And it’s what Amy Chaplin recommends, and I have a thing for Amy Chaplin. She’s one of my many wholefood lady heros. I take what they say probably too seriously. If you don’t have sprouted grain flour, just use plain ol’ wholewheat or spelt, whatever you have in your flour bin will do.

The pink cream is really good. And obviously pretty. I recommend making it.

Chocolate Beet Bundt

– 1 ½ cups of sprouted grain flour
– 2 teaspoons baking powder
– 1 teaspoon baking soda
– ½ cup cacao powder
– ½ teaspoon of salt
– ½ cup coconut oil or olive oil
– ½ cup maple syrup
– 1 cup orange juice
– ¼ cup chia seeds
– 1 tablespoon vanilla
– 1 teaspoon apple cider vinegar
– zest of 1 orange
– 2 cups grated raw beets
– ¼ cup cacao nibs

1. Preheat oven to 350.
2. Oil a bundt pan.
3. Sift dry ingredients in bowl.
4. In a saucepan whisk together coconut oil, maple syrup, orange juice, vanilla, and orange zest, keeping it at a low temperature so the coconut oil melts. If you’re using olive oil, just whisk these together in a small bowl.
5. Turn off heat and whisk in chia. Let this sit for a bit while you get the beets ready.
6. Grate your beets (I used two to make 2 cups).
7. Add the vinegar to your wet mix.
8. Add wet to dry.
9. Stir in beets and cacao nibs.
10. Pop in oven for 25-30 mins.

* I made this twice in the past week! I like it for breakfast best of all. What. I’m a grown ass lady. I can eat cake for breakfast when my baby isn’t looking.

Pink Cardamom Cashew Cream
Inspired by Amy Chaplin’s cashew cream

– 1 cup raw cashews (soaked overnight)
– ¼ cup maple syrup
– ¼ cup orange juice
– 2 tablespoons beet juice
– 1 teaspoon vanilla
– ½ teaspoon ground cardamom

1. Drain and rinse the cashews.
2. Blend everything up in a blender.
3. Chill for 30 mins before use.
4. Dollop on cake.

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