I have created this Gluten Free Beetroot and Chocolate Love Cake for Valentines day this year as it’s such a rich chocolate treat to celebrate with but it can be used for all occasions (it’s completely delicious). I have made it for my daughters birthdays as it’s not too sweet and has lots of nutrient dense ingredients such as almonds, beetroot, avocado and coconut oil.
Beetroot Chocolate Cake
Gluten Free, Grain Free, Dairy Free, Paleo
INGREDIENTS:
- 2 beetroot (about 350gms) finely grated
- 2 cups of almond meal
- 1 teaspoon of baking soda
- 1.5 teaspoon of baking powder (gluten free)
- 3/4 cup of raw cacao
- Pinch of salt
- 4 eggs
- 1/2 cup of coconut sugar (or maple syrup or honey)
- 1/2 cup of coconut oil (melted)
- 1 cup of date paste (see below)
- 1 teaspoon of vanilla essence
Chocolate Icing
- 2 Avocados
- 3 tablespoons of raw cacao
- 1/2 cup of maple syrup
- 2 tablespoons of coconut oil
- 1 teaspoon of vanilla essence
- 1/2 teaspoon of balsamic vinegar
PROCEDURE:
- Preheat the oven to 180C
- Line a 22-inch cake tin (I used a heart-shaped tin for this image)
- Grate beetroot using the fine blade of the grater set aside.
- To make the date past add 1 cup of dates to a pot and cover with boiling water. Simmer for a few minutes until dates are soft. Strain most of the water off and then blend it into a smooth paste with a whizz stick then set aside.
- In a bowl add almond meal, baking powder, baking soda, raw cacao, salt and coconut sugar (or alternative).
- In a bowl gently beat the eggs and add coconut oil, date paste, and vanilla essence. Add this mixture to the dry ingredients and fold in the grated beetroot. Mix until all ingredients are combined.
- Pour mixture into the lined cake tin and bake for 45 minutes.
- Remove from the oven and allow to cool slightly before removing from the cake from the tin.
- When the cake is cool ice with chocolate icing. I decorated my cake with pistachios and rose petals.
Serve with coconut yogurt or coconut cream.
The cake keeps well in the fridge for 3 – 5 days.
Enjoy!
