Vegan Beet Cake with Chocolate Avocado Frosting

I have been sitting on this recipe for a the last 6 months and finally had the perfect occasion for this cake and it was awesome! The beets give the cake a sweetness and rich, moist texture while the avocado makes the icing creamy with healthy fats! Ingredients: Cake- Wet 1 cup roasted beets, pureed- about …

I have been sitting on this recipe for a the last 6 months and finally had the perfect occasion for this cake and it was awesome! The beets give the cake a sweetness and rich, moist texture while the avocado makes the icing creamy with healthy fats!

Ingredients:

Cake- Wet

1 cup roasted beets, pureed- about 3-4 beets or 3/4 pound raw

1 cup unsweetened soy or other non-dairy milk

1 tablespoon apple cider vinegar

1/3 cup coconut oil, melted

3/4 coconut sugart or other granulated sweetener

2 teaspoons vanilla extract

Cake-Dry

1 1/2 cups whole-wheat pastry flour

1/2 cup unsweetened cocoa powder

1 teaspoon baking soda

1 teaspoon baking powder

1/4 teaspoon salt

Frosting

2 medium ripe avocados, peeled & pitted

1/2 cup unsweetened cocoa powder

1/3 cup maple syrup- or other liquid sweetener

1 teaspoon vanilla extract

1/4 teaspoon salt

2 tablespoons coconut oil, melted- optional for stiffer icing

 

CAKE

Preheat oven to 400 F

Clean beets, trim ends and dry. Wrap in foil and roast for 50-60 minutes. Allow to cool. Puree in blender or food processor.

Reduce oven to 350F

Grease two 8 inch cake pans

Add vinegar to milk and stir. Set aside to curdle.

In a large bowl set, sift together dry ingredients and set aside.

In separate bowl, use a hand or stand mixer to cream coconut oil and sugar.

Add pureed beets, milk and extract. Mix until smooth.

Add the wet mixture to the dry ingredients and stir until just combined.

Pour into greased pans & bake for 20-25 minutes. Allow to cool for 5 minutes & turn out onto cooling rack before icing.

FROSTING

Add all ingredients to a food processor or mixer.

Process for several minutes, scraping down sides, until completely smooth.

Chill in fridge to thicken for 15 minutes or until ready to serve.

 

Source: Food & Nutrition Magazine, November/December 2014