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RESEPTI SUOMEKSI

Chocolate beetroot cake

6.4.2014

This cake will give you a deep and lovely chocolate experience with a lovely moisture of beetroots.

(gluten-free, sugar-free, dairy-free)

to 17 cm cake mold

BOTTOM:

2 soft steamed beets

3 organic eggs

0,5 cup raw cocoa powder

0,5 cup almond flour (or for example coconut flour)

0,5 cup fat / oil (for example organic butter, olive or coconut oil, or 50:50)

5 tbsp organic honey

1,5 tsp baking powder

1 teaspoon psyllium husk powder

1 teaspoon vanilla extract

¼ tsp nutmeg

½ teaspoon of cinnamon

2 tablespoons rum (optional)

Pinch of sea salt

Set the oven to 175 Celsius degrees. Peel, chop and steam the beets so that they become a little bit soft. (You can keep some of the dyed water for coloring the cake filling). Stir in the beets and eggs in a blender. Add raw cocoa powder, almonds and melted butter / oil, honey, baking powder and psyllium husk powder. Season with vanilla, nutmeg, cinnamon, rum and sea salt. Cut a circular piece of baking paper on the bottom of the cake mold, so that the cake is easy to move later. Grease the sides and pour the batter into the tin. Bake the cake in the oven for 35-45 minutes. Stick a match stick into the cake to test if it's ready – if no dough sticks on it when you pull it out, your cake is baked. Take the cake out of the oven and allow to cool before cutting and decorating.

PINK FILLING:

0,5 cup macadamia nuts (or, for instance cashew nuts)

5 tbsp coconut oil

2 tbsp organic honey

Juice of half a lemon

1 teaspoon vanilla extract

Pinch of sea salt

+Pink colour by adding e.g. red beet juice or some berry powder.

Chop the nuts, for example in a blender. Add melted coconut oil, honey and lemon juice. Mix until smooth. Add vanilla extract and a little bit of salt. Mix. Colour the filling, for example by adding some water left from steaming the beetroots, or by using some berry powder.

GORGEOUS CHOCOLATE GLAZE:

8 fresh Dates

5 tbsp raw cocoa powder

5 tbsp coconut oil

1/4 cup water

Pinch of sea salt

Puree the dates and melted coconut oil in a blender. Add water and raw cocoa powder. Mix to a smooth paste. Add a dash of sea salt. Add some water, if the mixture is too thick.

STACKING:

Place the cooled cake on a serving tray. Cut the cake in half horizontally with a sharp knife. Spread the light pink filling on the bottom piece of the cake. Grate some raw chocolate or raw cocoa mass into the filling. Place the upper half of the cake on upon filling. Frost the cake with chocolate glaze. Grate some raw chocolate or raw cocoa mass onto the surface. Decorate the cake with dried berries and chocolate covered berries. Serve and enjoy! Store leftover cake in the refrigerator.*