Chocolate Beet Cake with Chocolate Avocado Frosting.
A decadent chocolate cake made with beets and topped with a rich chocolate avocado frosting.
Ingredients
- 1 ½ cups gluten free flour blend
- ½ cup unsweetened cocoa powder
- 1 cup organic cane sugar you can sub coconut sugar for all or part of this
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¼ cup organic canola oil or coconut oil
- ½ cup beets pureed
- ¾ cup water
- 1 teaspoon apple cider vinegar
For the Frosting:
- 2 avocados
- 10 Tablespoons maple syrup
- ½ cup unsweetened cocoa powder
Instructions
- Preheat the oven to 350 degrees. Lightly grease and flour a 9 inch round cake pan.
- In a large mixing bowl, combine the gluten free flour, cocoa powder, sugar, baking soda, and salt. Whisk together.
- Add the organic canola oil, beet puree, water, and apple cider vinegar. Mix batter by hand.
- Pour batter into prepared cake pan. Bake at 350 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.
- Frost 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.
Nutrition
Calories: 409kcalCarbohydrates: 69gProtein: 5gFat: 16gSaturated Fat: 2gSodium: 298mgPotassium: 491mgFiber: 9gSugar: 41gVitamin A: 75IUVitamin C: 5.4mgCalcium: 63mgIron: 2.7mg
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