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Chocolate Beetroot Cake With Avocado Frosting

Chocolate Beetroot Cake with Avocado Frosting

Ingredients

2 Cups Almond Flour
2 Tb Unsweetened Raw Cacao Powder
4 Eggs
½ Cup Coconut Oil (Melted)
2 Cups Cooked Beetroot – Roughly 5 Small Beets(Diced)
180g Block of Organic Dark Chocolate (70%+ Cacao)
¾ Cup Maple Syrup
2 Tsp Baking Powder
1 Tsp Vanilla Extract

Avocado Chocolate Frosting

1 Ripe Avocado
½ Cup Unsweetened Raw Cacao Powder
½ Cup Maple Syrup
¼ Cup Melted Organic Dark Chocolate (70%+ Cacao)

Method

  1. Place peeled Beets in a saucepan with water and gently simmer until tender which takes approximately 20 minutes. Allow to cool before use.
  2. Pre-heat oven to 190C degrees and grease a round cake tin with coconut oil. Melt the chocolate in a bowl over a simmering pot of water and set aside to cool a little. In the food processor using the blade function mix the eggs, coconut oil, maple syrup and vanilla.
  3. Add Beetroot slowly whilst the food processor is on and allow the ingredients to combine. In a separate bowl combine all the dry ingredients. Add melted chocolate to food processor and pulse for 15 seconds. Then add dry ingredients gradually until well combined.
  4. Pour the batter into the greased cake tin and bake for 25-30 minutes. Place on cooling rack once finished.
  5. For the frosting place all ingredients in the food processor and pulse until smooth and glossy. It sits better when thick but feel free to add a little filtered water.
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