Vegan GF Beetlicious Cake

Healthy, Nutritious, NO processed sugar, Gluten Free, Vegan AND yummy!

I want to thank Charde, a happy Eat FRESH customer, who inspired me to try beetroots in cake again.

I have revised Mia's Beetlicious Brownies recipe to create mine own version. It was fun, plenty of variations possible... allow yourself to experiment!

Waiting to see your beetroot cakes, Charde!

For anyone who wants to share a recipe, using Eat FRESH produce and products, email to info@eatfresh.com.hk.

Vegan GF Beetlicious Cake 

Dessert

Ingredients:

• 1 big whole Eat FRESH raw ORGANIC beetroot (around 250-300g or 2 cups of chopped beetroots)
• 1/4 cup coconut oil
• EITHER 1/4 cup melted raw cacao butter  + plus + 1/4 cup raw cacao + plus + 1/4 cup toasted carob powder
• OR 250g 70% chocolate melted 
  
• 2 large eggs - whisked  - organic and free range eggs here (I used egg substitutes:1 tbsp chia seeds+ 3 tbsp water = 1 egg)
• 100g (1/2) coconut flower sugar - I actually forgot the sugar! And to say the truth, I was happy about that, the dates' frosting is quite rich and sweet, enough to me :)
• 2 tsp vanilla powder or extract (optional)
• 1 cup almond meal or you can pulse 10-15 times your whole almonds in high speed blender, it takes less than a minute. I went for this option. Alternatively, 250g gluten-free all purpose flour
• 1/2 tsp baking powder
• 50g walnut pieces - chopped (or pulse in your food processor)
• pinch sea or high mineral salt 

Frosting

Option 1

• 1 cup of packed dates (seeds removed)
• 3/4 of water
• 1/4 cup raw cacao
• 1/4 cup coconut oil

Option 2: No dates? Go for a very ripe avocado!

• 1 cup of very ripe avocado
• 1/2 cup maple syrup

Method:

1. heat oven to 180 degrees c.  Line a baking tin (20 x 30cm) with coconut oil and baking paper.

2. If you are starting from whole almond, grind those first in your high speed blender and set aside. Take the beetroot, peel, cut in small pieces (or chop in high speed blender a few seconds) and boil until soft for about 15 minutes. Drain and let cool down.

3. place all ingredients in a large bowl or cake mixer and mix /fold in until well combined, adding the whisked eggs (or egg substitutes).

4. pour the mixture into your baking tray and bake for about 1 hour, or until you have a cooked but still soft / gooey centre. Place on a tray and allow to cool.

5. for the frosting, place the ingredient in your high speed blender. Keep blending for a very long time to get a velvety consistency. This is one of those recipes that really makes use of the power of a high-speed blender. If you feel that the blades are just spinning but aren't actually moving all of the icing around, turn the blender off and make an air pocket down the side of the blender with a spatula to expose the blades. Remove the spatula, replace the lid, and start blending slowly again. This raw chocolate frosting is ready to use as soon as you pour it out of the blender. If too liquid (as mine) allow to sit in the fridge until firm.

6. decorate your brownies with the frosting, allow to sit in the fridge for 2 hours (if you can resist.. I couldn't!)

7. slice and enjoy!

Revised by Martina