Chocolate Beetroot Cake/ Brownies

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There is something very celebratory about chocolate cake, and we use this one a lot for birthdays, anniversaries, and ‘just because’!  Despite having beetroot, avocado and almonds in it, no-one will ever know its good for them (particularly the kids!).

 

Chocolate Beetroot Cake/ Brownies 

Gluten free, grain free, dairy free, vegan option

 

INGREDIENTS

We use all organic ingredients. 

Cake

  • 250 g (2 medium) raw beetroot, peeled and grated finely (in food processor preferably)
  • 250g (2 ½ cups) almond meal
  • ½ cup (45g) cacao powder
  • 1 tsp gluten free baking powder
  • 1 tbsp activated walnuts, chopped     
  • 2 eggs or for vegan option (1 tsp gluten free bicarb soda, 1 tsp apple cider vinegar &  ½ cup coconut yoghurt)
  • ¼ cup coconut oil, melted
  • 1-3 tbsp raw honey
  • 1 tsp vanilla essence

Topping

  • 1 large or 2 medium ripe avocados
  • 2 tbsp cacao powder
  • ½ tbsp honey, maple syrup or coconut nectar

 

METHOD

Cake

  1. Preheat oven to 180°C.
  2. Line a round 23cm cake pan or square slice pan (for brownies) with parchment paper.
  3. Mix together the beetroot, almond meal, cacao, walnuts & baking powder until well combined.
  4. Whisk eggs (or bicarb, vinegar & coconut yoghurt) together then add coconut oil, honey and vanilla, and beat until combined.
  5. Combine all ingredients together and mix well.
  6. Place mixture in prepared tin and bake in pre-heated oven for 50 minutes or until a skewer inserted into the centre comes out clean
  7. Set aside for 5 minutes. Turn onto a wire rack to cool.

Topping

  1. Blend all ingredients together in food processor until combined. 
  2. Refrigerate for 30 minutes.

 

Chocolate Beetroot Cake/ Brownies

chocolate Cooked Gluten Free Sweet Vegan

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