1 large or 1 ½ medium beetroot
3 tbsp coconut oil (liquid)*
2 tbsp rice malt syrup*
¼ cup non dairy milk
1 tbsp apple cider vinegar*
1 tsp vanilla extract
1 ¼ cups gluten free flour mix
1 cup almond meal
1 ½ tbsp baking powder
½ cup coconut sugar
1 tbsp cacao powder
½ tsp baking soda
1/2 teaspoon fine sea salt
1 ½ cups cashews (soaked for at least 5 hours)
½ cup coconut cream
¼ + 1 tbsp cup coconut oil*
4 tbsp maple syrup*
2 tsp apple cider vinegar*
½ tsp lemon juice
⅛ tsp fine sea salt
*Ingredients can be purchased from your local GoodFor store
Preheat your oven to 180 degrees.
Peel and roughly chop the beetroot, then add to a high speed blender.
Pulse until no large chunks remain, then add the rice malt syrup, non dairy milk, apple cider vinegar and vanilla and blend until smooth.
In a large mixing bowl, add the flour, almond meal, baking powder, coconut sugar, cacao powder, baking soda and sea salt.
Mix well then slowly add in the beetroot mixture.
Once the beetroot is combined with the flour mixture, add in the coconut oil and stir until batter is smooth.
Pour into a lined or greased cake tin and bake for 20-25 minutes, or until a toothpick inserted into the centre comes out clean.
To make the frosting, add the cashews, coconut cream, maple, coconut oil, apple cider vinegar, lemon and sea salt to a high speed blender and blend until smooth and creamy.
Transfer the frostig to a bowl and place in the freezer for about 20 minutes to thicken.
Once the cake has cooled, slice it in half horizontally and spread the frosting between the two layers.
Spread the rest of the frosting on top and on the slides of the cake so that it is covered and decorate however your heart desires.
Best enjoyed immediately after being frosted.
Recipe contributed by Ella Farrugia, aka @thecuriousavocado