Vegan and Gluten-free Chocolate Beetroot Cakes
On the days you just need cake, these wicked vegan chocolate beetroot cakes with chocolate avocado frosting are a sweet and rich treat minus the guilt. (GF)
Servings 12 cakes
Beetroot and Chocolate Cakes
Chocolate Avocado Frosting
Preheat the oven to 160 degrees C and grease a 12-pan muffin or cupcake pan.
Grate the beetroot and place it in a large mixing bowl with the other cake ingredients.
Mix until just combined and spoon evenly among the greased cake moulds.
Bake in the oven for 20 -23 minutes or until cooked through (a skewer should come away clean from the centre)
Remove from the oven and allow to cool for 5 minutes before turning out to cool completely.
To make the avocado frosting, place the avocados in a food processor and process until smooth. Add the cacao or cocoa, two tablespoons of maple syrup and a pinch of sea salt.
Process until smooth and taste. If the avocado is still coming through add the third tablespoon of maple and a tiny bit more cocoa. Process to combine.
Fill a piping bag with the frosting and pipe on to each cake before serving.
If you would like the frosting sweeter, add a tablespoon of icing sugar.
I use Australian cups and measures where a cup is 250ml and a tablespoon is 20ml.
Calories: 229kcal | Carbohydrates: 29g | Protein: 5g | Fat: 14g | Saturated Fat: 3g | Sodium: 27mg | Potassium: 563mg | Fiber: 8g | Sugar: 14g | Vitamin A: 93IU | Vitamin C: 5mg | Calcium: 82mg | Iron: 3mg