Healthy Chocolate Cake

INGREDIENTS

Serves 10

500 g (18 1/2 oz) beetroot, grated raw with skin

4 free-range eggs

1 teaspoon vanilla bean paste

Pinch of sea salt

380 g (13 1/4 oz) almond meal

60 g (2 oz / 1/2 cup) Healthy Chef Naked Chocolat or cocoa powder

125 ml (4 fl oz / 1/2 cup) pure maple syrup

125 ml (4 fl oz / 1/2 cup) olive oil

3 teaspoon gluten-free baking powder (or 1/4 teaspoon baking soda)

FROSTING

2 ripe avocados, skin and stone removed

60 g (2 oz / 1/2 cup) Healthy Chef Naked Chocolat Dark or raw cacao

6 fresh dates, pitted

125 ml (4 fl oz / 1/2 cup) coconut cream

60 ml (2 fl oz / 1/4 cup) cold-pressed coconut oil

1 teaspoon vanilla bean extract

pinch of sea salt

METHOD

PREHEAT your oven to 160°C (320°F).

COMBINE raw grated beetroot, eggs, vanilla, salt, almond meal, Naked Chocolat, maple syrup, oil and baking powder in a large bowl.

MIX well with a wooden spoon or your hands until combined.

SPOON into paper-lined cake tin.

BAKE for 45 minutes or until cooked through.

REMOVE from the oven and cool completely in the tin.

SERVE topped with your choice of frosting!

FROSTING

COMBINE avocado, Naked Chocolat, dates, coconut cream, coconut oil, vanilla and sea salt.

BLEND until smooth and creamy.

NOTES & INSPIRATION

Top with raspberries to add an extra layer of deliciousness to the dining experience.

I love to serve with thick Greek Style yoghurt, coconut yoghurt or a simple dollop of mascarpone or whipped ricotta.

For a yummy cashew nut cream, combine 1 cup of raw cashew nuts or macadamia nuts with 1/2 cup of water or orange juice and a little vanilla. Blend in a good high-speed blender until smooth and creamy.

For a creamy cheesecake-style frosting, combine 250 g (9oz) soft cream cheese such as quark with a little lemon zest, juice, vanilla and a little maple syrup or honey to taste. Beat well until combined and creamy.