Chocolate Beetroot Cake

October 31, 2018 3 min read

Chocolate Beetroot Cake

Woo Halloween is around the corner! So what’s new on the plate this Halloween?

Wait, are you about to serve the same old dessert, or planning on ordering some unhealthy candies with excessive sugar? We hope not. There is a better option to greet your friends and family with, this Halloween- a delicious and healthy Beetroot and Chocolate Cake, with Cacao fudge frosting, and sweetened with coconut sugar!

Taste and health is the best combination ever, so the best part is you can have it as much as your taste buds demand.

This cake is sure to make you come back for more. Bring on the celebration!

We have sorted your afterfood tastings, the home décor is still on you! This easy, quick-to-make dessert will be your life saver. Without any delay, let’s get on with the recipe:

Recipe

Serves: 12-15 people

Time: 2-3 hrs

Ingredients:

For Cake

  • 300 gm dark chocolate
  • 80 gm coconut oil
  • 3 eggs
  • 280 gm coconut sugar
  • 1 tbsp vanilla bean powder/extract
  • ½ cup pure maple syrup
  • ¾ cup buckwheat flour
  • 1 ½ cups almond meal
  • ½ tsp bicarb soda
  • ½ tsp baking powder
  • ¼ cup Pride of India Cacao powder
  • 400 gm raw beetroot (Peeled and finely grated. Squeeze out excess liquid)
  • ¾ cup almond milk
  • ½ tsp Pride of India Himalayan Pink Salt

 

For Frosting

  • 2 large/3 medium avocados (ripe)
  • 1/3 cup coconut oil
  • 1/3 cup pure maple syrup
  • 2 tbsp rice malt syrup
  • 3 tbsp Pride of India Cacao Powder
  • ½ tsp vanilla powder
  • ¼ tsp Pride of India Himalayan Pink Salt
  • 200 gm dark chocolate, melted and slightly cooled

 

Method

Step One:

The Cake

  • Pre-heat your oven to 180 C
  • Grease and paper-line two 20cm sponge tins
  • Melt chocolate and coconut oil in a large heatproof bowl over a pan of simmering water.
  • Set the mixture aside to cool slightly after melting
  • Take a large bowl and whisk the eggs, coconut sugar, vanilla powder, and maple syrup until thick and light (approx 5 minutes)
  • Fold buckwheat flour, almond meal, cacao powder, bi-carb, baking powder, and sea salt. Mix it well.
  • Next, add grated beetroot, almond milk, and melted chocolate. Mix gently until everything is combined.
  • Pour the mixture into the prepared tins and bake for about 1 hour.
  • Once the cake is cooked, remove from the oven and set aside to cool.

Step Two:

Frosting

  1. In a food processor, add the avocado and blend until super smooth (approx 2-3 minutes). The blend time will ensure a silky smooth frosting.
  2. Add the coconut oil, rice malt syrup, maple, cacao powder, vanilla powder, and Himalayan Pink salt. Blend until smooth (approx 1-2 minutes).
  3. Place the mixture into the fridge for 1-2 hours to firm before frosting the cake.

Final step:

Assembling the Cake

  1. Ensure that the cake is completely cooled before frosting.
  2. Place the first cake layer onto your serving plate then scoop a couple of large spoonfuls of frosting onto the cake and smoothen with the back of a spoon, or frosting spatula.
  3. Place the second layer on the top of the first, and add more frosting on the top of the second layer. Add more frosting around the sides of the two-layered cake.
  4. Smooth the frosting around the cake with a tall frosting spatula until smooth.
  5. Decorate with dried beets, edible flowers and foliage, or some flaked chocolate.
  6. Your cake is ready to serve. Enjoy!

Have a spooky day!


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