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Chocolate Beetroot Cake with Maple Cream Cheese Frosting

Prep Time 10 minutes
Cook Time 1 hour
Servings 10 -12
Author 730 Sage Street

Ingredients

Cake

  • 1 cup almond meal or flour
  • 1 cup tapioca flour
  • 4 medium cooked beets - puree
  • 1/2 to 3/4 cups cacao powder choose your level of chocolatey goodness
  • 1 can coconut milk
  • 1/2 cup unsweetened applesauce
  • 1/2 cup raw honey
  • 3 eggs
  • 1 tsp vanilla
  • 2 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp cinnamon
  • 1 cup chopped pecans optional

Frosting

  • 12 oz softened cream cheese
  • 1/2 cup pure maple syrup
  • 2 tsp vanilla

Instructions

Cake

  • Grease a cake pan or springform pan with butter
  • Preheat oven to 350 degrees
  • Whisk coconut milk and eggs in a large bowl until smooth & fluffy
  • Beat in applesauce & honey
  • Stir in pureed beets & vanilla
  • Mix in dry ingredients (except pecans) with a hand mixer and beat until completely blended and smooth
  • Stir in pecans
  • Pour mixture into cake pan and bake for 60-70 minutes (until a toothpick comes out almost clean)
  • Allow to cool

Frosting

  • Place ingredients in a medium bowl and beat until smooth
  • Frost cake after it has cooled
  • Refrigerate leftover cake
Nutrition information shown is an estimate and is not to be assumed to be accurate. If accurate information is required for your diet or lifestyle, please calculate the nutrition yourself using a tool you trust.