Beetroot and Cacao Cake

I've been wanting to share a recipe for a Beetroot and Cacao Cake for quite some time & was really clear in the design I wanted, etc.. but my delay goes to show just how many recipes I feel inspired to create! It was worth the wait because this turned out perfectly and if I do say so myself, this might just be one of the best recipes I've shared to date! The beetroot adds a subtle earthiness but keeps the cake lovely & moist, whilst the fudgy texture and rich chocolate flavour, complete with indulgent icing make this the ultimate cake! It looks impressive to share and acts as a talking point too. It may sound like an unusual combination (I imagine the first time people heard of using carrots in cake that it sounded strange!) but it does work & I really hope that you'll give this a go!

Three great health benefits: boosts mood, promotes healthy skin, good source of fibre

Serves 8-10

Ingredients:
3 tbsp milled flaxseed
1 & 1/2 cups coconut sugar
3/4 cup coconut oil (liquid)
1/2 cup almond milk (I always use unsweetened)
1/4 cup maple syrup
1 tsp apple cider vinegar
1 tsp vanilla extract
3 medium beetroot, grated (mine weighed 230g)
2 & 1/2 cups ground almonds
1 cup cacao powder
2 tsp gluten free baking powder
1 tsp bicarbonate of soda
Pinch sea salt

For the Icing:
1/4 cup coconut yoghurt
1/4 cup maple syrup
2 tbsp coconut oil (liquid)
2 tbsp raw cacao powder

Method:
1) Start by making flax "eggs" by combining the milled flaxseed with 8 tbsp water. Refrigerate for approximately half an hour, until a gel forms.
2) Preheat oven to 180 degrees C. Grease two round 8 inch sandwich cake tins with coconut oil.
3) In a large mixing bowl, combine the flax "eggs" with the coconut sugar, coconut oil, almond milk, maple syrup, apple cider vinegar and vanilla. Stir in the beetroot.
4) In a separate bowl, combine the ground almonds, cacao powder, baking powder, bicarbonate of soda & sea salt.
5) Add the dry ingredients to the beetroot mixture and stir well to thoroughly combine.
6) Divide the mixture evenly between the two cake tins and bake for 35 minutes, until firm to the touch but not over baked. Allow to cool completely in the cake tins before icing.
7) To make the icing, whisk together the coconut yoghurt, maple syrup, coconut oil and cacao powder to thoroughly combine, ensuring that there are no lumps. Use half of the icing to layer the two cakes together and the remaining icing to ice the top of the cake. Decorate with rose petals, if desired.

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats
Photo credit: with thanks to www.tiffany-matthews.com