Our mouths are watering over this chocolate Easter cake made with beetroot and avocado.
For the cake
- 2 cooked beetroots
- 500ml (2 cups) unsweetened almond milk
- 1 tbsp cream of tartar
- 300g (11/2 cups) unrefined light brown sugar
- 100g (1/2 cup) melted coconut oil
- 1 tbsp vanilla extract
- 180g (13/4 cups) gluten free flour
- 100g (1 cup) ground almonds
- 120g (1 cup) unsweetened cocoa powder
- 2 tsp bicarbonate of soda
- 1 tsp baking powder
- ½ tsp chilli powder
- Pinch salt
For the frosting
- 3 super ripe avocados
- 60g (1/2 cup) unsweetened cocoa powder
- 160g (3/4 cup) maple syrup
- 2 tbsp melted coconut oil
- 1/2 tsp vanilla extract
- 1 tsp salt
- Double shot of coffee
- Preheat oven to 175°C (Gas Mark 4, 350°F).
- Make a vegan buttermilk by adding cream of tartar to almond milk and leave to curdle while you get on with the next few steps.
- Blitz ground almonds, flour, cocoa, bi-carb, baking powder, chilli powder, and salt until fine and transfer to a large bowl.
- Blitz beetroot to a puree and add sugar, melted coconut oil, vanilla, and “buttermilk”
- Pour into dry mix and when combined pour into the three tins.
- Bake for 20 minutes. You should have a slightly cracked surface and skewer should come out clean. Leave to cool completely.
- Blitz all frosting ingredients until completely incorporated and spread between each layer and all around. You should have enough to cover.
- Decorate as you wish or stuff immediately in your face. It’s all five of your five a day if you eat the whole thing!
- Calories: 267
- Carbohydrates: 25.0g
- Sugars: 18.0g
- Fat: 15.0g
- Saturates: 6.9g
- Protein: 4.9g
- Salt: 0.29g
Recipe and images from Stu Henshall from The Alternative Kitchen