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5
from 1 vote
Chocolate Beetroot Cake with Maple Cream Cheese Frosting
Prep Time
10
minutes
mins
Cook Time
1
hour
hr
Servings:
10
-12
Calories:
Author:
Kim Grabinski
Ingredients
Cake
1
cup
almond meal or flour
1
cup
tapioca flour
4
medium cooked beets - puree
½ to ¾
cups
cacao powder
choose your level of chocolatey goodness
1
can coconut milk
½
cup
unsweetened applesauce
½
cup
raw honey
3
eggs
1
teaspoon
vanilla
2
teaspoon
baking soda
¼
teaspoon
salt
1
teaspoon
cinnamon
1
cup
chopped pecans
optional
Frosting
12
oz
softened cream cheese
½
cup
pure maple syrup
2
teaspoon
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