Chocolate Beet Cake

 

Makes 1 6 inch 2 layer cake

2 6-inch cake pans

 

Ingredients:

 

Cake:

 

1 1/2 cups All Purpose Baking Flour

1/4 cup cacao powder

1 1/2 tsp baking soda

1 tsp baking powder

1/2 tsp sea salt

1 1/4 cups packed soft Medjool dates, pitted, soaked in water for 30 minutes and 1 cup of the water reserved

1/4 cup almond butter

1 Tbsp pure vanilla extract

1 cup filtered water

2 Tbsp apple cider vinegar

1 1/2 cups shredded organic beets

 

 

Frosting:

 

1 15 oz can full-fat organic coconut milk, chilled

1/2 cup organic cashew butter

1/4 cup maple syrup

1 tsp pure vanilla extract

1 Tbsp lemon juice

1/4 tsp sea salt

1/2 cup plus 2 Tbsp melted coconut butter (warmed to liquid)

1 tsp beet powder to colour the frosting

 

 

Instructions:

Adjust the oven rack to the centre position and preheat it to 375F. Line two six-inch-diameter cake pans with parchment paper that is two inches high on the sides. To prevent the cake from sticking, lightly grease the sides of the pan and the parchment paper.

In a sizable basin, thoroughly mix flour, cacao powder, baking soda, baking powder, and sea salt.

In a blender, combine the dates, almond butter, water, vanilla extract, and reserved date water. Blend until smooth. Then, blend the blended ingredients into the flour mixture until thoroughly combined. Add the cider vinegar and whisk until bubbles appear. Add the beets and stir.

Pour cake batter into the prepared pans and bake for about 30 minutes, or until a tester inserted into the centre comes out clean. After about an hour, fully cool the cakes in a pan on the rack. To loosen, cut along the pan's sides. Place the cakes onto a dish and remove the parchment paper. Allow to cool fully.

To prepare the frosting, put all the ingredients into a food processor or high-speed blender and mix until very smooth.  Transfer into a bowl and refrigerate until it reaches the consistency of stiffly whipped cream, stirring occasionally, for 30 to 45 minutes, depending on how warm it has become.  When it's prepared, store it in the fridge until you're ready to assemble.

To assemble, put one layer of cake on a platter and cover with 1/2-inch-thick frosting.  Spread the remaining frosting over the top and down the sides of the cake after placing the second cake layer on top of the first.

 

It can be switched 1:1 if you would want to create this cake using organic whole wheat pastry flour rather than gluten-free flour.

 

Use unsweetened coconut cream (I like Thai Kitchen Brand) or coconut milk that contains at least 3/4 of the can of cream for this frosting recipe; otherwise, it will not work.

 

Double the recipe and bake in two 9-inch cake pans if you want a two-layer cake, but be aware that it will take 45 to 50 minutes to bake.

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