Gluten & Dairy Free Beetroot Chocolate Easter Cake

18 March 2016

We all need a treat from time to time – but we don’t need to compromise our health in order to do so! This cake is moist and delicious – with minimal sugars – and uses Beetroot which may seem unusual but adds a natural sweetness and of course plenty of nutrition! It is also Vegan and gluten free!

Serves 8

INGREDIENTS

1½ cups Natures Choice gluten free cake flour
½ cup unsweetened cocoa or carob powder
1 cup coconut sugar
1 teaspoon baking soda
½ teaspoon salt
¼ cup coconut oil
½ cup beetroot puree (blended cooked skinned beetroot)
¾ cup water
1 teaspoon apple cider vinegar

For the Frosting:

2 avocados
10 Tablespoons maple syrup
½ cup unsweetened cocoa powder

METHOD

Preheat the oven to 180 degrees. Lightly grease and flour a 9 inch round cake pan.
In a large mixing bowl, combine the gluten free flour, cocoa powder, coconut sugar, baking soda, and salt. Whisk together.
Add the coconut oil, beet puree, water, and apple cider vinegar. Mix batter by hand.
Pour batter into prepared cake pan. Bake at 180 degrees for 35 minutes, or until a toothpick inserted in the middle of the cake comes out clean.
Let the cake cool in the pan for about 25 minutes, then run a knife around the edges of the cake and invert the pan to remove the cake.
Allow cake to cool completely before frosting.
To make the frosting, combine the avocados, maple syrup, and cocoa powder in the food processor. Process until very smooth. Taste it, and add more maple syrup if needed.
Spread the icing on the cooled cake and then store the frosted cake in the refrigerator.

NOTES

To make beet puree, peel and chop one or two beets. Place in a pan with enough water to cover. Bring to a boil, then reduce heat and cook until beets are tender, about 20 minutes. Let beets cool, then place in a food processor with 1-2 tablespoons of the beet water. Process on high until smooth.

Enjoy and share with family and friends!