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Chocolate Beet Cake With Raspberry Frosting [Vegan, Raw, Gluten-Free]

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This is a light chocolate cake, lightened by the addition of orange zest and coconut flour. It is a brilliant red color when sliced and always delights dinner guests!

Chocolate Beet Cake With Raspberry Frosting [Vegan, Raw, Gluten-Free]

Ingredients

Cake:

  • 2 ½ cups of brazil nuts
  • ½ cup of coconut nectar
  • 1 ½ cups of coconut flour
  • 1 cup of soft or soaked dates
  • 2 beets grated
  • 1 orange- zest only
  • 1 cup of cacao powder

Icing:

  • 1 cup of soaked and strained cashews (try to soak your cashew for 2-4 hours)
  • 1 tablespoon of coconut nectar
  • ¼ teaspoon of vanilla essence
  • 2 tablespoons of coconut oil
  • ½ cup of fresh raspberries
  • 1-2 tablespoons of almond milk

Preparation

  1. Process brazil nuts until they form a fine powder (do not over process or they will form a nut butter!)
  2. Add all of the other ingredients and process until smooth and the mixture comes together easily. You may need to do this in batches if your food processor is small. If you find the mix too dry, add some almond milk or orange juice to moisten slightly.
  3. Press the mixture into a spring form cake tin and refrigerate while you make the icing.

Icing:

  1. Blend all ingredients in a high-speed blender until smooth and creamy.
  2. Spread the icing over the cake and decorate with coconut and pistachios.
  3. Refrigerate for at least 30 minutes prior to serving to allow the frosting to set.

EXPLORE MORE RECIPES WITH THESE INGREDIENTS:


 

AUTHOR & RECIPE DETAILS


photo

Kelly is a passionate writer and raw/vegan chef who combines her love of writing with her forays into health and wellness. Kelly has traveled and worked extensively across the world in health resorts, detox centers, raw food restaurants and wellness retreats, sharing ways to live simply, mindfully and sustainably.
Her work is regularly published in print media and online, as well as her own website, Raw By Nature, which offers vibrant nourishing recipes and information about plant-based living. A gypsy heart and lover of nature, Kelly finds inspiration in the world around her and translates her visions into whimsical stories and edible creations


 

 

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0 comments on “Chocolate Beet Cake With Raspberry Frosting [Vegan, Raw, Gluten-Free]”

Click to add comment
Norma ramos
2 Years Ago

Hi this looks great, but what is coconut nectar? Is it coconut milk, coconut cream or something else? Thanks


Reply
weedda
20 Mar 2015

It looks kind of like honey. Coconut Nectar is produced from coconut palm blossoms and is a great tasting, low GI alternative for people with fructose sensitivities.

Patricia Valiquette
2 Years Ago

Hi
Your recipe for carrot cake bites, could you please put the measures in U.S, as in cups 1/3 , 1/4 1/2 1c and in tsp, please it is much easier
Thank you
Patricia


Reply


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