This was a cake created in part by one of my all time favourite kitchen partners. How much fun we used to have creating new recipes and going on foodie adventures! This is a light chocolate cake, lightened by the addition of orange zest and coconut flour. It is a brilliant red colour when sliced and always delights dinner guests!
CHOCOLATE BEETROOT CAKE WITH RASPBERRY FROSTING
- 2 ½ cups brazil nuts
- ½ cup coconut nectar
- 1 ½ cups of coconut flour
- 1 cup of soft or soaked dates
- 2 beetroots, grated
- 1 orange, zest only
- 1 cup cacao powder
Process Brazil nuts until they form a fine powder (don over process or they will form a nut butter!)
Add all of the other ingredients and process until smooth and the mixture comes together easily. You may need to do this in batches if your food processor is small. If you find the mix too dry, add some almond milk or orange juice to moisten slightly.
Press the mixture into a springform cake tin and refrigerate while you make the icing.
- 1 cup soaked and strained cashews (try to soak your cashew for 2-4 hours)
- 1 tablespoon coconut nectar
- ¼ teaspoon vanilla essence
- 2 tablespoons coconut oil
- ½ cup fresh raspberries
- 1-2 tablespoons almond milk
Blend all ingredients in a high-speed blender until smooth and creamy.
Spread the icing over the cake and decorate with coconut and pistachios.
Refrigerate for at least 30 minutes prior to serving to allow the frosting to set.