Woo Halloween is around the corner! So what’s new on the plate this Halloween?
Wait, are you about to serve the same old dessert, or planning on ordering some unhealthy candies with excessive sugar? We hope not. There is a better option to greet your friends and family with, this Halloween- a delicious and healthy Beetroot and Chocolate Cake, with Cacao fudge frosting, and sweetened with coconut sugar!
Taste and health is the best combination ever, so the best part is you can have it as much as your taste buds demand.
This cake is sure to make you come back for more. Bring on the celebration!
We have sorted your afterfood tastings, the home décor is still on you! This easy, quick-to-make dessert will be your life saver. Without any delay, let’s get on with the recipe:
Recipe
Serves: 12-15 people
Time: 2-3 hrs
Ingredients:
For Cake
300 gm dark chocolate
80 gm coconut oil
3 eggs
280 gm coconut sugar
1 tbsp vanilla bean powder/extract
½ cup pure maple syrup
¾ cup buckwheat flour
1 ½ cups almond meal
½ tsp bicarb soda
½ tsp baking powder
¼ cup Pride of India Cacao powder
400 gm raw beetroot (Peeled and finely grated. Squeeze out excess liquid)
¾ cup almond milk
½ tsp Pride of India Himalayan Pink Salt
For Frosting
2 large/3 medium avocados (ripe)
1/3 cup coconut oil
1/3 cup pure maple syrup
2 tbsp rice malt syrup
3 tbsp Pride of India Cacao Powder
½ tsp vanilla powder
¼ tsp Pride of India Himalayan Pink Salt
200 gm dark chocolate, melted and slightly cooled
Method
Step One:
The Cake
Pre-heat your oven to 180∞ C
Grease and paper-line two 20cm sponge tins
Melt chocolate and coconut oil in a large heatproof bowl over a pan of simmering water.
Set the mixture aside to cool slightly after melting
Take a large bowl and whisk the eggs, coconut sugar, vanilla powder, and maple syrup until thick and light (approx 5 minutes)
Fold buckwheat flour, almond meal, cacao powder, bi-carb, baking powder, and sea salt. Mix it well.
Next, add grated beetroot, almond milk, and melted chocolate. Mix gently until everything is combined.
Pour the mixture into the prepared tins and bake for about 1 hour.
Once the cake is cooked, remove from the oven and set aside to cool.
Step Two:
Frosting
In a food processor, add the avocado and blend until super smooth (approx 2-3 minutes). The blend time will ensure a silky smooth frosting.
Add the coconut oil, rice malt syrup, maple, cacao powder, vanilla powder, and Himalayan Pink salt. Blend until smooth (approx 1-2 minutes).
Place the mixture into the fridge for 1-2 hours to firm before frosting the cake.
Final step:
Assembling the Cake
Ensure that the cake is completely cooled before frosting.
Place the first cake layer onto your serving plate then scoop a couple of large spoonfuls of frosting onto the cake and smoothen with the back of a spoon, or frosting spatula.
Place the second layer on the top of the first, and add more frosting on the top of the second layer. Add more frosting around the sides of the two-layered cake.
Smooth the frosting around the cake with a tall frosting spatula until smooth.
Decorate with dried beets, edible flowers and foliage, or some flaked chocolate.
The combination of chocolate and coconut creates an indulgent flavor that feels like a celebration in every bite. This dessert is perfect for sharing with a loved one or adding to a holiday spread, where it’s sure to stand out as a sweet treat that does wonders at any gathering. Best of all, you don’t need to bake—just mix, shape, and chill for a fuss-free dessert!
Homemade sourdough bread not only provides great flavor and texture but also offers health benefits due to its natural fermentation process. Baking at home lets you control the quality of ingredients, avoiding preservatives and additives found in store-bought bread. With coconut flour, this bread is a nutritious choice, rich in protein and essential minerals like calcium. Himalayan pink salt adds a natural touch of minerals, enhancing the bread’s taste.
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