{"id":9374,"date":"2017-11-18T10:44:16","date_gmt":"2017-11-17T21:44:16","guid":{"rendered":"https:\/\/ascensionkitchen.com\/?p=9374"},"modified":"2019-11-30T15:56:14","modified_gmt":"2019-11-30T02:56:14","slug":"chocolate-beet-cake-with-avocado-frosting","status":"publish","type":"post","link":"https:\/\/ascensionkitchen.com\/chocolate-beet-cake-with-avocado-frosting\/","title":{"rendered":"Chocolate Beet Cake with Avocado Frosting"},"content":{"rendered":"
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.<\/em><\/p>\n <\/p>\n Last week I said I’d be sharing some simple, larger than life, healthy, plant-based recipes that could potentially feature on your Christmas menu.<\/p>\n This cake is a pimped up version of the classic chocolate cake<\/a> shared some time ago here on the blog, and it certainly fits the above brief.<\/p>\n The cake itself is softy and moist, made with a blend of buckwheat<\/a> flour and almond meal. Your traditional chocolate cake will have between 1½ to 2 cups of refined sugar, whereas this recipe uses just over half a cup of pure maple syrup, and a ½ cup of Medjool dates.<\/p>\n The dates of course are a whole food wrapped up in fibre, helping slow the release of sugars into the bloodstream. Both natural sweeteners contain some minerals as an added bonus.<\/p>\n [bctt tweet=\"Gluten free, vegan Chocolate Beet Cake with Avocado Frosting: delicious recipe here!\" username=\"laurenglucina\"]<\/p>\n <\/p>\n The frosting is next level - and it uses avocados with raw cacao! It perfectly mimics the texture of your regular chocolate icing. No need to chill this baby prior to using – it’s ready to spread thick and rustic over your chocolate beet cake as soon as it is made (and it will stay that way too!). A wee hint – soft but not overly ripe avocados are the best here.<\/p>\n Lick. The. Spatula.<\/p>\n <\/p>\n This chocolate beetroot cake is not just entirely gluten free and vegan - but healthy too. It's all those hidden everyday superfoods:<\/p>\n Beetroot <\/strong>– a source of natural sweetness, it is a great functional food for cardiovascular health. It contains compounds called nitrates, which the body converts into nitric oxide – a potent vasodilator, meaning it helps to expand the blood vessels and consequently promote healthy blood pressure. Tip: don’t throw away the beet leaves – wash them, remove the tough inner stalk, and add them to your smoothies.<\/p>\n Ginger <\/strong>is perhaps my most favourite ingredient – this aromatic is warming and promotes circulation. It is a fantastic remedy for digestive ailments and promotes gut motility.<\/p>\n Extra virgin olive oil <\/strong>is often overlooked but in my books it is an absolute superstar. It is rich in anti-inflammatory phenolic compounds that can down-regulate production of inflammatory cytokines, such as C-reactive protein and interleukin-6. There is also evidence to suggest that olive oil might exert beneficial effects on the lining of the blood vessels. It is possibly a key contributor to the cardio-protective effects of the Mediterranean Diet.<\/p>\n Raw cacao powder <\/strong><\/a>contains antioxidants that help neutralise free radical damage, is rich in minerals – particularly magnesium<\/a>, and may even act as a prebiotic<\/a> in the gut<\/p>\n Berries <\/strong>are another everyday superstar – low in sugar and packed full of antioxidants. I try and buy organic strawberries when budget allows as they tend to be highly sprayed and feature at the top of the Environmental Working Group’s ‘Dirty Dozen’<\/p>\n Avocado <\/strong>is a fantastic source of heart healthy mono-unsaturated fats and believe it or not is a good source of dietary fibre. Because avocados are a rich source of fat, eating them with plant foods that contain fat-soluble vitamins and nutrients (such as vitamin A, E, K and carotenoids) will help with their absorption. Try and scoop out the flesh as close to the skin as possible – this is where some of the nutrients in avocado are most concentrated.<\/p>\n Pretty cool right? All hiding in one scrummy cake!<\/p>\n <\/p>\n What can I use in place of almonds? <\/strong>Tough question - almonds help give the cake a soft and springy texture. You could *possibly* substitute for ground sunflower seeds - however - I haven't tried it - so can't be responsible if a disaster occurs!<\/p>\n Where can I find psyllium husks? <\/b>Try your local health food store.<\/p>\n What can I substitute for psyllium husks? <\/strong>*Possibly* ground flax seeds - but because I haven't tried it - no guarantees.<\/p>\n Do I really need the psyllium husks? <\/strong>Yes - they help bind the ingredients in lieu of eggs.<\/p>\n What type of coconut milk do I use? <\/strong>Canned coconut milk - full fat. The tetra pack coconut milk is just too watery in texture. For this reason - no, you can't use another plant milk as an alternative (you may be thinking oat, almond, cashew milk<\/a>).<\/p>\n What can I use as an alternative to buckwheat flour? <\/strong>Sorghum flour<\/a> is my next pick - or spelt if you don't need it to be gluten free.<\/p>\n Can I make this entirely sugar free? <\/strong>N0 - I've used products like xylitol and erythritol before in some recipes, but we really need a liquid sweetener here, so the maple needs to stay. Please read the label to ensure you have a 100% pure maple syrup, as often they contain added sugar.<\/p>\n Why does my cake sink? <\/strong>A few reasons - either your baking soda and powder weren't fresh, or you left the cake batter out too long before putting it in the oven, or you opened the oven door to peak (I know, it's hard).<\/p>\n <\/p>\n Before you go on to read the recipe – note that the cake in the photos is actually two batches of the same recipe made in a larger tin, with frosting and fresh berries in between layers, and a thick lick of frosting over the whole thing to finish.<\/p>\n The recipe itself is for one smaller (but taller) cake, which is enough to serve a family. But definitely go ahead and make two batches if it’s for a larger gathering – it looks super impressive!<\/p>\n Enjoy – and please share your creations with me I’d love to see how they turn out!<\/p>\n <\/p>\n If you make and enjoy this recipe, please leave a rating below. And better yet – leave me a comment to tell me how you got on, or just say hi – I LOVE hearing from you. Follow me on <\/em>Instagram,<\/a> Facebook<\/a><\/em> or Pinterest<\/a> to see more of my everyday recipes and wellness tips.<\/em><\/p>\n If you’d like to chat with me about essential oils, or book in a class, you can do that here<\/a>. If you’re after a Naturopathic consult, read more here.<\/a><\/em><\/p>\n\n
How to Make Chocolate Beet Cake<\/h2>\n
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Chocolate Beet Cake Frosting<\/h2>\n
To make and spread the frosting:<\/h3>\n
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Super Ingredients<\/h2>\n
Mastering this Masterpiece: Q&As<\/h2>\n
Supersize the recipe to feed a crowd<\/h2>\n
\ud83d\udcd6Recipe<\/h2>
Chocolate Beet Cake with Avocado Frosting<\/h2>\n