I got my bank holiday bake on yesterday with this amazingly healthy gluten free beetroot and dark chocolate cake with a cacao frosting.. Both beetroot and dark chocolate have massive antioxidant benefits so are great for protecting our cells and bodies from harmful free radicals. Free radicals can cause havoc in our bodies and we take them in via pesticides on food, eating a diet high in processed foods and through the environment that we bathe our bodies in - both the air we breathe in and the toxins that leach into our blood stream via our skin through toxins in the air or chemicals in toiletries. Therefore it's important to keep our antioxidant intake high to combat this.
This cake was great as i also had a load of beetroot from the garden that I needed to use up before I dug the next batch up.
Preheat your oven to 180 and grease a 20cm spring base cake tin before you start.
85 grams of dark chocolate (at least 85% Cocoa - I used Green and Blacks)
1 cup of melted coconut oil
2 cups of coconut palm sugar
300 grams of cooked beetroot - you can either steam or boil before hand then add them to a blender and puree (I used my nutribullet for this)
1 tsp of vanilla extract
1/2 cup of cacao - this is the raw unprocessed version of cocoa which has more health benefits than normal cocoa
200 grams of almond flour
1 1/2 tsp of gluten free baking powder (i used Doves Farm)
pinch of Himalayan salt
1 cup of organic natural Greek yoghurt
1 cup of soft cream cheese - full fat
1/4 cup of raw honey
about 3 tbsp of raw cacao
To make the cake, cook, peel and blend the beetroot to a puree, keep it to one side. Melt the dark chocolate over a bain-marie. Whisk together the melted coconut oil, coconut palm sugar, eggs and vanilla extract until it is well whisked and a little bit fluffy. Fold in the pureed beetroot - don't over mix though and then add melted chocolate. Sift in the cacao, fold and add the almond flour, baking powder and salt. Continue folding gently until it is mixed thoroughly.
Pour the mixture into your greased cake tin and cook in the preheated oven for about 55 mins - if a cocktail stick comes out clear at this time then you know it's cooked.
While the cake is cooking you can make your frosting. - whisk the Greek yoghurt in a mixing bowl until it stiffens into peaks, add the cream cheese and honey, whick again to stiffen it then sift the raw cacao in. Fold together gently and store in the fridge until you need it.
Once the cake is cook, leave it to cool in its tray for a while before turning out onto a wire cooling tray. Decorate it with the frosting when it has completely cooled, you can also add some fruit and dark chocolate shavings to make it look extra nice :) Lovely.