Ingredients
1 cup almond or coconut flour
½ cup chickpea flour
½ cup tapioca flour
½ cup rice flour
½ cup sorghum flour
½ cup cacao or carob powder
2 tsp bicarbonate of soda
1 tsp salt
2 cups cooked beetroot
½ cup purified water
1 cup honey
1 cup kefir, buttermilk, almond milk or purified water
¾ cup olive or cold-pressed sunflower oil
2 tsp vanilla extract
2 tbsp lemon juice
Chocolate Avocado Frosting
2 ripe avocados
½ cup cacao or carob powder
½ cup raw honey
2 tbsp soft coconut oil
½ tsp (2 ml) vanilla essence
2 tbsp lemon juice
Directions
Pre-heat oven to 160 °C and line and grease a 22 cm round cake tin.
Measure out all the dry ingredients from the almond flour to the salt and sieve into a large mixing bowl.
Process the cooked beetroot in a blender and add the water to get a smooth liquid consistency.
Add the rest of the wet ingredients from the honey to the lemon juice to the beetroot.
Mix the wet ingredients into the dry ingredients. Mix well.
Pour into the lined cake tin and bake for about 1 to 1 hour 15 minutes or until a skewer inserted into the centre comes out clean – a few crumbs are okay as this is a moist cake.
Leave to cool for about 5 minutes before removing from the tin and leaving to cool on a wire rack.
Chocolate Avocado Frosting
Scoop out the avocado and combine with the remaining ingredients.
Blend till smooth in a food processor or with a hand blender.
