Chocolate Cake with Beet Frosting
I know I know. You haven’t heard from me for awhile. And you may not for another long while either. You see, we are in the throngs of developing a bunch of fabulous things over here at Noci Sonoma. I just wanted to quickly reach out and say HI and that we are super busy bees and all is incredibly exciting and can not wait to share when we are ready.
Let's just say things are booming. On all fronts. For starters we have a ton of gorgeous greens in the garden and a ton of pigs. 50 to be exact. Fifty. Five- zero. Who knew they liked to hump each other ALL the time. Even when the girls are birthing the babies. Ridiculous. No rest. Rude. It seems they get their name for a reason.
We have a pretty insane amount of chickens too (somewhere around 1000) and also about 20 sheep and 15 new baby lamb so thats like 35 total. We actually just bottle feed our first lamb and he lived with us for the first few weeks of his life. We named him Lola before we saw that he was, in fact, a boy but our son refused to change his name so he remains Lola. He's the little white one in front of all the sheep!
We also just opened our temporary farm stand as we are getting ready for a Springtime launch of our new website, on-line store, farm pantry/ stand that will be equipt with some homegrown homemade delicious sweet and savory bites, farm fresh drinks, harvest vegetable boxes, curated pantry boxes by yours truly, a nursery selling starts to transplant into your home gardens, family fun activities and much much more.
In the meantime, wanted to pass one of the best simplest delicious (vegan!) Chocolate Cake my kids and I made the other day. I made a quick frosting using what I had in the fridge: a few scoops of mascarpone cheese, a dollop of crème fraîche, a few spoon full of powdered sugar, dash of salt and a heaping TB of this roasted beet puree I made testing out a beet pasta recipe that I hope to sell at the farm. Not the best frosting I've made but it created a brilliant color. My point is that you can basically whip together any frosting you like and add the beets and call it pink frosting!
My son wanted to make them into hearts which makes these even more perfect to celebrate the upcoming hallmark day.
I really like to experiment using whole grain flours any chance I get. Never knowing how the outcome will be until I taste it. And with the particular combination below - it happened to work out deliciously. But if you don't have these flours in your pantry than you can absolutely substitute a whole wheat pastry flour for the spelt and an all purpose for the rice and barley flours. Heck, I bet this would be even great with an all purpose GF flour blend as well for the lot. Also you substitute the brown rice syrup for all maple if thats all you got. The results will just be a sweeter cake.
- 1 cup whole spelt flour
- 1/2 cup sweet rice flour
- 1/2 cup barley flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 cup cocoa powder
- 1 tsp ground cinnamon
- 1 cup milk of choice
- 1/2 cup coconut oil, melted
- 1/2 cup maple syrup
- 1/2 cup brown rice syrup
- 1/2 cup coconut sugar or brown sugar
- 1 tsp apple cider vinegar
- 2 tsp vanilla extract
- 1/2 tsp fine sea salt
Preheat oven to 350. Oil a square baking dish.
In a medium bowl sift the flours, baking powder and baking soda.
In a small pot, over a low flame, pour the milk and whisk in the cocoa powder and ground cinnamon. Whisking continuously until the powders are dissolved. Remove from heat and pour into a heat resistant bowl. Whisk in the melted coconut oil, maple syrup, brown rice syrup, sugar, apple cider vinegar, vanilla extract and sea salt until everything is very well combined.
Pour the cocoa mixture into the flour and mix until batter is smooth. Pour batter into prepared baking dish and bake for about 30 minutes or until testing middle of cake with toothpick or thin knife comes out clean. Store in airtight container at room temperature for a few days.