Deliciously Decadent Chocolate Beetroot Cake
This glorious cake can be made Gluten Free and Vegan if you wish. The featured photo is a cake for about 70 people I had to multiply the recipe by 5 to make one this size! Make sure all your ingredients are Organic where possible and fresh beetroots really make this cake super earthy and grounding.
3 medium beetroots
3 cups of whole meal spelt flour or GF flour
1 cup of cocoa powder
3 tsp baking powder
440 g or 2 cups of raw sugar/ rappadura/coconut sugar
375 ml or 1 ½ cups almond oil
125ml or ½ cup milk soya or rice
1 ½ tbsp. of natural vanilla extract
1 ¼ tbsp. egg replacer beaten with 160 ml water or you can use 3 eggs
Wash then boil or steam the beetroots for 30 min or until soft leave cool remove the skin and puree into 2 cups worth of beetroot mixture.
Preheat oven to 170 degrees Celsius, lightly grease a 24cm cake tin.
Sift flour, cocoa powder and baking powder into a bowl. Add the sugar and whisk gently. In a separate bowl blend the oil, milk, beetroot, vanilla, egg replacer. Add wet ingredients into dry then stir until combined, pour into the cake pan. Bake for 1 hr and 30 minutes, check around the 1 hr mark because depending on your oven( mine cooks things very quickly) the cake should be nice and moist so don’t over cook it. Then let cool.
Chocolate and Avocado Icing
This is healthy and absolutely so tasty too, can be eaten on it’s own or spread generously on top of this cake, I tend to make an extra cup so that I can have extra thick icing.
2 ripe avocados
1/2 cup cocoa powder/ raw cacao powder
6-8 tbsp pure maple syrup or sweetener of choice
1/4 tsp pure vanilla extract x5 = 1.25 tsp
1/8 tsp salt
optional 2 tbsp oil/ almond or coconut
Makes 1 cup. Spread on top of a cooled cake then decorate with cacao nibs, and dried rose petals and some edible flowers for a festive affect.