Chocolate & Coconut Beetroot Cake

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raw-chocolate-and-beetroot-cake-with-73506617-300

Ingredients


1/2 C coconut flour
2 tsp baking powder
1 C cacao powder
a pinch of salt
4 large eggs or 5 small eggs
1/2 C erythritol or xylitol granulated natural sweetener
1 tsp vanilla essence
1 C full fat coconut cream
1 C cooked blended beetroot (two medium-sized beetroot peeled and steamed until soft)


Chocolate Ganache:
120g dark chocolate chips or pieces from a bar
120ml full fat coconut cream

Method


  1. Preheat oven to 170 C (or 340 F) fan bake
  2. Line a cake tin with baking paper
  3. In a medium bowl sift and mix coconut flour, cacao powder and baking powder and salt
  4. In another bowl beat/whisk the eggs and erythritol (or your chosen granulated natural sweetener) to blend well
  5. Add 1 cup of coconut cream, 1 cup of blended cooked beetroot and the vanilla essence into the egg mixture
  6. Add the wet ingredients into the bowl of coconut flour and cacao powder and stir well to blend everything together and get rid of any lumps. A shiny cake batter should be the result
  7. Pour into the cake tin and tap the cake tin on the bench to flatten the surface of the cake
  8. Bake for 35 mins. Check with a skewer and when it comes out clean the cake is done. If the cake top starts getting very dark, you can cover the cake tin with tin foil to prevent it darkening further
  9. Cool in the tin for at least 10 mins before moving it to a cooling rack. Leave for at least an hour before adding the ganache
  10. To prepare the ganache, gently melt the chocolate chips/pieces in a bowl sitting inside a pot of boiling water. Once the chocolate is melted, slowly mix in the coconut cream. Then spread the ganache over the cake, a piping bag can be helpful


    11. Optional: decorate with desiccated coconut or your choice of topping such as fresh berries


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