Chocolate Beetroot Cake with Coconut Cashew Cream Frosting

 Chocolate beetroot cake with coconut and cashew cream frosting 
chocolate beetroot cake
Makes 1 mini cake or 4 cupcakes
Dairy free 
Sugar free 
Gluten free option 
Ingredients 
75g beetroot
1egg
1tbsp milk of choice or water
50g coconut or maple sugar
50g coconut oil melted
25g melted organic dark chocolate
12g Cocoa powder
25g coconut flour
25g hazelnut meal *
25g whole meal SR. Flour or almond meal *
1/4tsp baking powder
Pinch salt
Note: for the frosting start soaking your cashews the night before or min. 4 hrs prior
Directions 
1. Start by bringing water to the boil and place your beetroot in whole and simmer for about 30min until beetroot is cooked through.
2. Remove, drain and peel. Slice up, weight and Add to your processor and blend.
3. Set your oven to 180 degrees
4. Blend your coconut oil, sugar and egg together.
5. melt your chocolate and add to egg mix. Add to be beetroot and blend until smooth and well combined.
6. Add all your flours and stir well.
7. Add to your mini cake mold uor your cupcake moulds.
8. For cupcakes bake for approx 12mins for cake about 25mins or until a skewer comes out clean.
9. Allow to cool completely
For your frosting – cashew coconut cream 
110g cashews soaked over night
3tbsp maple syrup
1/2c (90g) coconut cream (thick top component only)
Pinch salt
5ml coconut oil melted
Add everything to a processor except your coconut cream and blend to a smoothish consistency.
Add your cream and continue to blend until smooth and creamy this make take 3-4min
Use when ready to frost your cake.
Or delicious on its own, as a mousse or on pancakes.
Store in the fridge if unused
* could just use hazelnut or almond meal
Advertisements

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.
This entry was posted in Desserts, Snacks, Treats and tagged , , , , , , , , , . Bookmark the permalink.

4 Responses to Chocolate Beetroot Cake with Coconut Cashew Cream Frosting

  1. cortney says:

    How do you measure in grams?? Sounds delicious

  2. Pingback: Chocolate Beetroot Cake with Coconut Cashew Cream Frosting | cortney fowles

  3. Pingback: Zucchini Fritters | journeythatislife

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s