Chocolate Beet Cake with Avocado Frosting
Yummy Recipes!
Good Food, Good Times
Beets. Ginger. Organic extra virgin olive oil. Berries. Avocado. Raw Cacao. All of these everyday superfoods come together in a delicious gluten free and vegan Chocolate Beet Cake with Avocado Frosting. Chocolate Beet Cake with a thick and creamy Chocolate Avocado Frosting.
Course Cake Cuisine Plant-based
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 40 minutes
Servings 10
Author Lauren Glucina
Ingredients
• 1 cup buckwheat flour
• 1 cup almond meal
• 1/3 cup + 1 tablespoon raw cacao powder
• 1½ teaspoons baking powder source a gluten free brand
• ½ teaspoon baking soda
• ½ teaspoon coarse sea salt
• 1/3 cup extra virgin olive oil
• 2 teaspoons vanilla extract
• ½ cup + 2 tablespoons pure maple syrup
• 200 g grated beetroot about 2 cups – 2 medium beets
• 2 inch piece of ginger peeled and finely minced
• ½ cup 100g Medjool dates, pitted
• 2 scant tablespoons psyllium husks
• 1¾ cups coconut milk canned – full fat
CHOCOLATE AVOCADO FROSTING:
• ½ cup avocado
• ½ cup raw cacao powder
• ½ cup pure maple syrup
• ¼ cup coconut oil melted
• ½ teaspoon vanilla extract
• 2 pinches coarse sea salt
Instructions
1. Pre-heat oven at 180˚C, lightly grease a 7½ inch spring-form cake tin and give it a dusting of cacao powder to prevent sticking. Place baking paper over the bottom.
2. Soak pitted dates in hot water for at least 15 minutes to soften, then drain ready for use. Grate beetroot and press between a paper towel to remove excess juice. Peel and mince the ginger.
3. Sift the buckwheat flour, almond meal, cacao powder baking powder and baking soda directly into a food processor.
4. Add sea salt, vanilla, olive oil, maple syrup, beet and ginger.
5. In a blender, whiz the psyllium husks and coconut for ten seconds and no longer. Pour this mixture into the food processor.
6. Blitz everything together – dropping the dates down the chute one at a time. The mixture won’t be completely smooth due to the beets.
7. Pour into cake tin and bake for 40 minutes (skewer should come out clean), then remove and let cool in tin for 10 minutes, before turning onto a wire rack. Add frosting once 100% cooled.
CHOCOLATE AVOCADO FROSTING:
1. Add all ingredients to a blender and blend till thick and creamy. No need to chill – use right away! Will keep in the fridge for a few days in an airtight container.
Lauren’s Notes
This recipe makes a small 7½ inch cake. To make it big enough to feed a large crowd, make two batches and bake them separately, in a larger, 9 inch cake tin. You will only need to cook the larger size for 35 minutes.
How to avoid a sinking cake:
– Use fresh baking powder and baking soda
– Once you have added the sweet stuff to the baking mix, mix it and get it in the oven quickly
– Avoid opening the over door until it is almost ready
Photo and recipe courtesy of ascensionkitchen.com
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