I also have a bag full of beets that I've been working my way through. Adding the beets to smoothies, and salads, quesadillas, and whatever else comes to mind.
So with trying new beet concoctions, and with all the root vegetables, and squashes being in season, I've whipped up a fabulous gluten free zucchini beet cake.
It is so delicious that a large cake only lasts a couple of days in our house! There are only two of us.....
A must whether you are gluten free or not.
This is a gooder!
ZUCCHINI BEET CAKE
Pre-heat oven to 350
Line a cake pan, round or square, with greased parchement paper
2 eggs
1/2 cup grapeseed oil
3/4 cup panella sugar, or dark brown sugar
1/2 cup pureed pumpkin, fresh or canned
1 tsp nutmeg
1 tbsp cinnamon
1/2 cup of ALL for a total of 2 cups flour -tapioca flour, almond meal, coconut flour, and quinoa flour
2 tsps baking powder
1 tsp baking soda
1/2 unsweetened, shredded coconut
2 cups shredded zucchini & beets, combined (about 1 medium zucchini and 2 small beets)
1/2 cup raisins
In a large bowl combine eggs, oil, and panella sugar, and pureed pumpkin. Mix well with whisk.
Then add all remaining ingredients, mixing well with a wooden spoon.
Batter will be quite thick.
"Pour" batter into cake pan.
Bake for 45-55 minutes.
To test for doneness, remove from oven, and with a butter knife, pierce top of cake and remove. Knife should come out clean.
Icing(optional)
2 tbsps softened coconut butter
1- 1&1/2 cups icing sugar
2 tbsps almond milk, or coconut milk, less for a thicker icing, more for a thinner icing.
Once cake has cooled all the way through, top with icing.
I kept the icing thinner and drizzled it over the cake.
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