CHOCOLATE BEET CAKE WITH CHOCOLATE MAPLE AVOCADO FROSTING.

By Lsweetnell

A decadent chocolate cake made with beets and topped with a rich chocolate avocado frosting.

Serves: 8
PREP TIME
10 mins
COOK TIME
35 mins
TOTAL TIME
45 mins

Ingredients

• For the Frosting:
• 1 1/2 cups gluten free flour blend
• 1/2 cup unsweetened cocoa powder
• 1 cup organic cane sugar (you can sub coconut sugar for all or part of this)
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 cup organic canola oil or coconut oil
• 1/2 cup beet puree
• 3/4 cup water
• 1 teaspoon apple cider vinegar
• 2 avocados
• 10 Tablespoons maple syrup
• 1/2 cup unsweetened cocoa powder

Details

Adapted from theprettybee.com

Preparation

Step 1

Preheat the oven to 350 degrees. Lightly grease and flour a 9 inch round cake pan.
In a large mixing bowl, combine the gluten free flour, cocoa powder, sugar, baking soda, and salt. Whisk together.
Add the organic canola oil, beet puree, water, and apple cider vinegar. Mix batter by hand.
Pour batter into prepared cake pan. Bake at 350 degrees for 35 minutes, or until a toothpick inserted in the middle of the cake comes out clean.
Let the cake cool in the pan for about 25 minutes, then run a knife around the edges of the cake and invert the pan to remove the cake.
Allow cake to cool completely before frosting.
To make the frosting, combine the avocados, maple syrup, and cocoa powder in the food processor. Process until very smooth. Taste it, and add more maple syrup if needed.
Frost the cooled cake and then store the frosted cake in the refrigerator.
NOTES
To make beet puree, peel and chop one or two beets. Place in a pan with enough water to cover. Bring to a boil, then reduce heat and cook until beets are tender, about 20 minutes. Let beets cool, then place in a food processor with 1-2 tablespoons of the beet water. Process on high until smooth.