Chocolate Beetroot Cake with Maple Cream Cheese Frosting {gluten-free, grain-free}
Chocolate Beetroot Cake with Maple Cream Cheese Frosting {gluten-free, grain-free} takes about 1 hour and 10 minutes from beginning to end. This gluten free and lacto ovo vegetarian recipe serves 10 and costs $2.35 per serving. One serving contains 530 calories, 9g of protein, and 35g of fat. 447 people have tried and liked this recipe. It is brought to you by What's that Smell. Head to the store and pick up salt, vanilla, raw honey, and a few other things to make it today. It works well as a side dish. With a spoonacular score of 45%, this dish is solid. If you like this recipe, you might also like recipes such as Gluten-free Carrot Cake Muffins With Maple Cream Cheese Frosting, Gluten-Free Carrot Cake with Dairy-Free Cream Cheese Frosting, and Chocolate Sandwich Cookies with Chocolate Cream Filling (Gluten-Free, Grain-Free, Nut-Free, Vegan, Paleo Friendly).
Servings: 10
Preparation duration: 10 minutes
Cooking duration: 60 minutes
Ingredients:
1 cup almond meal or flour
2 tsp baking soda
4 medium cooked beets - puree
1 can coconut milk
1 tsp cinnamon
12 oz softened cream cheese
3 eggs
½ cup pure maple syrup
1 cup chopped pecans (optional)
½ cup raw honey
¼ tsp salt
1 cup tapioca flour
½ cup unsweetened applesauce
1 tsp vanilla
½ to ¾ cups cacao powder (choose your level of chocolatey goodness)
Equipment:
springform pan
oven
whisk
bowl
hand mixer
toothpicks
cake form
Cooking instruction summary:
Grease a cake pan or springform pan with butterPreheat oven to 350 degreesWhisk coconut milk and eggs in a large bowl until smooth & fluffyBeat in applesauce & honeyStir in pureed beets & vanillaMix in dry ingredients (except pecans) with a hand mixer and beat until completely blended and smoothStir in pecansPour mixture into cake pan and bake for 60-70 minutes (until a toothpick comes out almost clean)Allow to coolPlace ingredients in a medium bowl and beat until smoothFrost cake after it has cooledRefrigerate leftover cake
Step by step:
1. Grease a cake pan or springform pan with butter
2. Preheat oven to 350 degrees
3. Whisk coconut milk and eggs in a large bowl until smooth & fluffy
4. Beat in applesauce & honey
5. Stir in pureed beets & vanilla
6. Mix in dry ingredients (except pecans) with a hand mixer and beat until completely blended and smooth
7. Stir in pecans
8. Pour mixture into cake pan and bake for 60-70 minutes (until a toothpick comes out almost clean)Allow to cool
9. Place ingredients in a medium bowl and beat until smooth
10. Frost cake after it has cooled
11. Refrigerate leftover cake
Nutrition Information:
covered percent of daily need
