When the winter is ending I crave intense colors. And flavors, extra salty feels right so does spicy. And chocolate. This is definitely the lustiest cake, despite the fact that it’s moistness and rich color come from beets.
Red velvet chocolate beet cake
1 cup plain flour/GF flour
1/3 cup carob powder*
1 satchet baking powder
1/2 tsp salt
1 cup beet and soaked dates puree
2tbsp coconut oil + more for greasing
1 tsp vanilla extract
*I prefer carob powder but you can substitute it with cocoa powder. (edit: Using Carob gives the cake amazing red colour, with cocoa the cake gets much darker)
2 ripe bananas
1 ripe avocado
1/4 cup carob powder
1 tbsp coconut oil
Preheat oven to 180°C/355°F. Grease and line a small cake tin.
In a large mixing bowl combine flour, carob, baking powder and salt.
In a separate medium mixing bowl combine beet&date puree, sugar, coconut oil and vanilla and pour into dry ingredients. If you feel your mix is not wet enough, add in some milk or water until it reaches a thick cake batter consistency. Use your best judgement. Mix until just combined and pour into cake tin.
Bake for 20 – 23 minutes or until cooked through and a skewer inserted removes clean. Cool down and in the mean time prepare the glaze: blend all of the ingredients together and pour over cake.