Chocolate Beetroot Cake with White and Dark Chocolate Frosting
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Recipe type: Vegan, Gluten Free, Paleo, Cake
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
 
The most amazing chocolate beet cake! Incredibly chocolate-y and rich, with a subtle earthy-ness to it that goes perfectly with the sweetness from the two frostings. It's dessert heaven!
Ingredients
For the Cake
  • 250g beetroot, tops and bottom trimmed
  • 125g ground almonds
  • 200ml almond milk
  • 60ml coconut oil
  • 125ml maple syrup
  • 6 tablespoons cacao powder + more for sprinkling
  • 1 teaspoon vanilla powder
  • 1 teaspoon baking powder
  • Pinch of salt
For the Dark Chocolate Frosting
  • 2 tablespoons almond milk
  • 2 tablespoons maple syrup
  • 1 tablespoon macadamia butter
  • ½ teaspoon vanilla powder
For the White Chocolate Frosting
  • 2 tablespoon almond milk
  • 2 tablespoons maple syrup
  • 1 tablespoon melted cacao butter
  • 1 tablespoons macadamia butter
  • ⅛ teaspoon vanilla powder
Instructions
Make the Cake
  1. Boil some water in a pan and either steam your beetroot in a steamer basket or boil until soft, about 40 minutes. Carefully remove beets from the pan and set aside until cool enough to handle - keep the bright water to cook rice, make smoothies, or add to soups.
  2. Preheat your oven to 175ºC/350ºF and line a 20-cm cake tin with baking paper. Chop your beets, add to a food processor, and blend until they become a puree. Add your almond flour and blend again until combined.
  3. Add the rest of your ingredients into the food processor and blend until there are no lumps and everything is fully mixed. Carefully pour into the cake tin and bake for 30-40 minutes, or until a knife inserted into the centre comes out clean.
  4. Remove from the oven and set aside to cool completely. Once it’s cool, remove the cake from the tin, dust with the cacao, and drizzle the frosting.
Make the Frosting
  1. Simply whisk all the ingredients for each respective frosting together in a small bowl and drizzle over the cake using a dessert spoon. You can get as creative as you like with your patterns here!
Notes
If you don’t have a food processor, you can mash the beets using a potato masher and mix the cake using a hand beater or kitchen aid.
Recipe by Sprinkle of Green at https://www.sprinkleofgreen.com/chocolate-beet-cake-white-dark-chocolate-frosting