Makes one 9-inch cake
3 medium or 2 large organic beets, scrubbed
¾ cup organic agave nectar
3 organic eggs or 3 TBSP organic chia seeds mixed with 6 TBSP water
½ cup unsweetened Equal Exchange Organic Baking Cocoa
1/3 cup extra virgin olive oil
1 teaspoon grated orange zest, optional
1 teaspoon ground cinnamon
¼ teaspoon sea salt
¼ teaspoon cayenne pepper
Preheat oven to 350°F. Grease a round cake pan with cooking spray or butter.
Cut beets into quarters. Place in a small shallow saucepan of water and bring to a boil over high heat. Cover and steam until beets are soft (about 20 minutes). Drain water. Combine beets and agave nectar in a food processor; puree until smooth.
Add remaining ingredients to beet mixture and puree until completely smooth. Pour batter into prepared cake pan.
Place in oven and bake until a toothpick inserted in the middle comes out clean (about 35 to 45 to minutes). Let cake cool in pan for 10 minutes. Remove from pan and cool completely on a wire rack.
Serve with powdered sugar and dusted cinnamon.