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Dark Chocolate Beet Cake with Coconut Fudge Frosting


The perfect way to sneak a couple extra veggies into your day. 

 

INGREDIENTS

FOR CAKE

  • 4 cups almond flour
  • 1 tsp baking soda
  • ½ tsp fine grain sea salt
  • 2 Tbsp unsweetened cocoa powder
  • ½ cup coconut oil
  • 3 oz Lily’s Baking Chips, melted
  • 1 ¼ cup beets, boiled until soft, skin removed and diced
  • 3 large eggs, lightly beaten
  • 1 Tbsp cider vinegar
  • 2 Tbsp fresh lemon juice
  • 1 Tbsp vanilla extract

 

FOR FROSTING

  • 8 oz Lily’s Sweets Baking Chips
  • ½ cup coconut oil
  • 1 cup coconut butter
  • ½ cup coconut milk (or almond milk)
  • ½ cup unsweetened shredded coconut
  • 2 Tbsp freeze-dried raspberries, crushed to powder

 

INSTRUCTIONS

First, prepare the frosting: in a small, heavy saucepan over medium heat, melt the chocolate and coconut oil, stirring constantly. Remove the pan from the heat as soon as the mixture is melted and smooth. Transfer the mixture to the bowl of an electric mixer and beat in the coconut butter and milk until a thick, smooth frosting forms. For a fluffy frosting, refrigerate the frosting for 8 hours, then bring to room temperature and beat with an electric mixer until a creamy, spreadable frosting forms.

Now, prepare the cake: preheat the oven to 350°F. Line a 9”-inch or two 6”-inch cake pans with parchment paper rounds, then generously grease the sides of the pan with coconut oil. Set aside.

In a large bowl, mix together the almond flour, baking soda, salt and cacao powder. In the bowl of a food processor fitted with the metal blade attachment, puree the diced beets, melted chocolate and coconut oil until smooth. Add the eggs and continue to blend. Add the vinegar, lemon juice and vanilla and blend until combined completely. Pour the beet mixture into the dry ingredients and mix with a spatula until a batter forms.

Transfer the batter to the prepared pans and bake for 30-40 minutes, or until a skewer inserted into the center of the cake comes out clean. Cool the cake in the pan for 5-10 minutes, then invert the cake onto a cooling rack and allow to cool completely.

To assemble the cake: slice the cake horizontally in half using a serrated knife to create two cake rounds. (If you baked the cake in two 6”-inch pans, you can skip this step.) Place one round on a plate and top with half of the frosting, spreading evenly. Place the second cake round atop the iced round, lining up the sides of the cake so the rounds stack. Top the second round with the remaining frosting, spreading evenly over the top and down the sides of the cake with a spatula. Sprinkle the top of the cake with unsweetened coconut and freeze-dried raspberries.

Store the assembled cake in the refrigerator.