It’s hard to believe this chocolate beet cake recipe is made with veggies! Try making this for a birthday party or for any special celebration when you want to try something new.
How To Make Chocolate Beet Cake With Avocado Frosting
Ingredients
For the cake
- 2 medium beets, stems and tips cut off
- 2 cups almond milk
- 1 tbsp. cream of tartar
- 1 ½ cups sugar
- 1/2 cup coconut oil
- 1 tbsp. vanilla extract
- 1 ½ cups flour
- 1 cup cocoa powder
- 2 tsp. baking soda
- 1 tsp. baking powder
- ½ tsp. salt
For the frosting
- 2 avocados, halved and pitted, ripe
- 1/2 cup unsweetened cocoa powder
- 1/2 cup maple syrup
Instructions
Making the cake
- Preheat oven to 400 degrees.
-
Roast the beets until a fork slides easily to the center of the beet, for 60 to 75 minutes. Let cool.
- Once cooled, peel the beets and cut into chunks.
-
Place in the bowl of a food processor and puree.
- Lower oven temperature to 350 degrees.
- Line two 8-inch cake pans with parchment paper and spray with nonstick cooking spray.
- Whisk together almond milk and cream of tartar in a bowl.
-
Add 1 cup of beet puree, sugar, coconut oil and vanilla extract.
-
Using a mixer, beat until foamy for about 30 seconds.
-
Add in flour, cocoa powder, baking soda, baking powder and salt. Beat again to incorporate.
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Pour the mixture into the two cake pans.
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Bake for 30 to 35 minutes. When finished, remove from oven and cool.
Making the frosting
-
Scoop out avocado and puree in a food processor until smooth.
-
Add unsweetened cocoa powder and maple syrup. Puree again.
Assembling the cake
- Place the first layer on your cake stand or serving plate.
-
Spread about half of the frosting on the first layer.
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Top with the second cake layer. Spread the remaining frosting on the second layer.
- Decorate cake with coconut flakes and almonds.
- Refrigerate before serving.
Nutrition
- Sugar: 41g
- :
- Calcium: 133mg
- Calories: 438kcal
- Carbohydrates: 69g
- Fat: 19g
- Fiber: 8g
- Iron: 3mg
- Potassium: 745mg
- Protein: 6g
- Saturated Fat: 11g
- Sodium: 504mg
- Vitamin A: 64IU
- Vitamin C: 5mg
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