Chocolate Beet Cake With Avocado Frosting
Serving Size / Yield
- For the cake:
- 2 medium beets
- 2 C almond milk
- 1 Tbs. cream of tartar
- 1 1/2 C sugar
- 1/2 C coconut oil
- 1 Tbs. vanilla extract
- 1 1/2 C flour
- 1 C cocoa powder
- 2 tsp. baking soda
- 1 tsp. baking powder
- ½ tsp. Salt
- Nonstick cooking spray
- For the frosting:
- 2 ripe avocados, halved and pitted
- 1/2 C unsweetened cocoa powder
- 1/2 C maple syrup
- Unsweetened coconut flakes, for garnish
- Toasted and crushed raw almonds, for garnish
Preheat oven to 400 degrees. Chop the stems and tips off beets and roast until a fork slides easily to the center of the beet, 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. You only need 1 cup of beet puree for the cake.
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 1 cup cocoa powder, baking soda, baking powder and salt and beat again to incorporate.
Pour mixture into the two cake pans. Bake for 30 to 35 minutes. When finished, remove cake and cool.
Scoop out avocado and puree in a food processor until smooth. Add unsweetened cocoa powder and maple syrup and puree again.
Place the first layer on your cake stand or serving plate. Spread about half of the frosting on the first layer, and then top with the second cake layer. Spread the remaining frosting on the second layer. Decorate cake with coconut flakes and almonds. Refrigerate before serving.