Beetroot Cake with Honey Frosting

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Sometimes, at night I get an idea that I want to cook something, and provided I have the ingredients nothing will stop me. Tonight, was one of those nights! And I made beetroot cake with a honey frosting, and do you want to know the best part? Its dairy free, gluten-free and considered healthy, AND its delicious! When I was making it, Sean was a bit unsure of the combination of beetroot and cake, but its a bit like pumpkin pie or carrot cake, somehow, it just works!

The end result was a moist beetroot cake with a distinct chocolate flavour, with a subtle flavouring of the beetroot. The colouring resembled that of a rich red velvet cake due to the natural colouring of the beetroot and the overall flavour would have you questioning if it really is healthy! The frosting top, is made of quark, a healthy alternative to cream cheese and sweetened with honey making a perfect combination to the cake. Need I say more? Try it for yourself!;

Beetroot Cake with Honey Frosting

yields; 10 slices

For the cake;

150g cooked beetroot pureed

150g coconut sugar

25g cocoa

2 eggs

100g coconut oil melted

125g coconut sugar

50g almond meal

50g hazelnut meal

50g coconut flour

1tsp baking powder

pinch salt

45g no added sugar dark chocolate

For the frosting;

100g quark

tsp vanilla bean paste

tbsp raw honey

What to do;

Preheat oven to 180 degrees Celsius and line a small loaf tin with baking paper.

1. First place your beetroot into a pot and bring to the boil. Boil for thirty minutes of until cooked through – time will vary depending on size. For me I used 2 medium beetroot.

2. Once boiled drain and peel. Don’t water that gorgeous liquid though, save this and you can use it to cook rice; http://wp.me/p4ETnG-3C and create a great colouring. Once peeled you can now add to a blender and process until smooth, this may take a while

Beetroot being pureed

Beetroot being pureed

3. Once this has come to a puree weigh out your 150g and set aside. Any left overs, again done throw out, you can put these into a vegetable frittata or make a dip!

4. whisk your eggs, coconut sugar and coconut oil together until smooth. I used an electric whisk for this.

combining coconut sugar, eggs and coconut oil

combining coconut sugar, eggs and coconut oil

5. melt your chocolate – I used PanaChocolate for this! But any will be fine. Also measure out all your flours ready to combine.

6. Stir your chocolate into the beetroot mix. Add this mix to the egg mix and whisk in. Do not over mix.

Combining ingredients

Combining ingredients

7. Add all your flours and baking powder to the liquid mix and combine. Pour into your loaf tin and place in the oven for approx 30minutes or until the skewer comes out clean.

Beetroot mixture ready for the oven!

Beetroot mixture ready for the oven!

8. While it bakes make your frosting by combining all the ingredients (quark, vanilla and honey) taste test and if you want it sweeter just add more honey! I buy quark from my farmers market, but most likely it will also be available from specialist grocers.

the beetroot cake all cooked

the beetroot cake all cooked

9. Remove your cake from the oven and allow to cool before turning it out. Allow to cool completely before adding the frosting, OR enjoy a piece whilst its warm!

I topped mine with some toasted coconut, grated chocolate, dusting with cocoa are all options.

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YUMMY!

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About nfrain

A passion for a healthy life, body and mind. A discussion of my experiences and thoughts with some tips and tricks along the way.
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