Chocolate Beet Cake with Avocado Frosting
Chocolate Beet Cake with a thick and creamy Chocolate Avocado Frosting.
Equipment
- Food processor
- Blender
- 7 inch cake tin
- Oven
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 Medjool dates, pitted 100g
- 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
- 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.
- 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.
- Sift the buckwheat flour, almond meal, cacao powder baking powder and baking soda directly into a food processor.
- Add sea salt, vanilla, olive oil, maple syrup, beet and ginger.
- In a blender, whiz the psyllium husks and coconut for ten seconds and no longer. Pour this mixture into the food processor.
- Blitz everything together – dropping the dates down the chute one at a time. The mixture won’t be completely smooth due to the beets.
- 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:
- 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.
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.
- Sorghum flour can be used in place of buckwheat, or spelt if you don't need this to be gluten free
- There is no ideal substitute for almond meal, you could try ground sunflowers, but I haven't - so can't promise it will turn out
- Psyllium husks help bind the cake, find them at your local health store or health isle of supermarket
- Be sure to use full fat, canned coconut milk - we need the thick and creamy texture
- If the cake sinks - check that both baking powder and soda are fresh, ensure you get the cake into the oven right away, and resist opening the oven door before the cake is ready
- Nutrition panel is a rough estimate only - you likely won't need the entire batch of icing but I've included the full amount in my calculations
Nutrition
Calories: 426kcalCarbohydrates: 38gProtein: 8gFat: 29gSaturated Fat: 14gFiber: 9gSugar: 17gVitamin C: 2mgCalcium: 87mgIron: 3.8mg
Tried this recipe?Let us know how it was!