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Food Monster - Recipes

Beet Cashew Cake [Vegan, Raw, Gluten-Free]

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If it's hard for you to go without meat once a week, try this vegan beetroot cake for dinner. It's rich and flavourful, packed with goodness and totally makes you forget that meat exists. It's a dessert, by the way, but sometimes dessert is a great main!

Beet Cashew Cake [Vegan, Raw, Gluten-Free]

Ingredients

CRUST

  • 2 cups ground cashews
  • ½ cup almonds blitzed into chunks
  • 1 tbsp raw cacao powder
  • ¼ cup carob powder
  • ½ cup soaked pitted dates
  • (4-5 dates)

 FILLING

  • 2 cups peeled and roughly chopped beetroot
  • 1 ½ cups ground cashews
  • ¾ cup agave
  • ¼ cup desiccated coconut
  • ¼ cup cacao
  • 2 tbsp carob
  • ¾ cup coconut oil, melted
  • pinch Himalayan salt

CHOCOLATE TOPPING (OPTIONAL)

  • ½ cup cacao
  • ¼ cup carob
  • ½  cup agave
  • ½ cup coconut oil

Preparation

  1.  Combine all crust ingredients in a blender until smooth. Sprinkle the carob/cacao powder in base of one large springform pan & press down crust mixture. Freeze.
  2.  Blend agave and beetroot in blender until very smooth. Add cashew flour and blend again. Add remaining ingredients and process (do not overwork blender though). Pour mix over frozen base. Cover or seal cake on a flat surface for about 2 hours in the fridge or freezer until very firm.
  3.  Process all topping ingredients until smooth. Pour over top of firm/frozen cake using a flat thick spatula to spread. Refreeze for 1-2 hours. It will be a thick topping! Let sit for 15 min before serving. I just refrigerate (rather than refreeze) the cake at this point and it should slice nicely even from fridge, but you can freeze and then let sit again before serving.
  4. Enjoy!

EXPLORE MORE VEGAN RECIPES WITH THESE INGREDIENTS


AlmondBeet RecipesCarobCashewDatesRaw Cacao

 

AUTHOR & RECIPE DETAILS


photo

Hi, I am Judy. Food is one of my greatest passions and I love how it magically connects people.With my blog, Heart to Plate I want to give inspiration and awareness for simple, but healthy whole foods and a holistic lifestyle that nourishes body and spirit. It’s important to me to have fun in the kitchen, experiment and always eat with joy and gratitude.


 

 



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0 comments on “Beet Cashew Cake [Vegan, Raw, Gluten-Free]”

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Mia
1 Years Ago

What can you use instead of Carob powder?


Reply
Arianna Sertoli
1 Years Ago

When you put it in the flat surface did you use a form of some kind to make the cake that it\'s shape?


Reply
Angela
1 Years Ago

Hello :) Can you please tell in the fillng the 3/4 of coconut oil is " 3/4 cup" or "3/4 TSP"?
This must be deliciousss :) thank you


Reply
Raúl
17 Feb 2015

What is the unit in the coconut oil in the filling?

Lillian
1 Years Ago

Do you cook the beets?


Reply
Emily
13 Jan 2015

Could I use store bought, peeled and cooked beets?

Marilyn
14 Jan 2015

Beets can be eaten raw. As this is a raw recipe, I\'m sure they don\'t expect you to cook the beets. :)



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