- 2 cooked beetroot
- 475ml almond milk
- 1tbsp cream of tartar (check it’s gluten free)
- 190g raw cane sugar
- 120ml melted coconut oil
- 1tbsp vanilla extract
- 190g gkuten free oat flour
- 100g almond meal
- 1 cup cocoa powder
- 2 tsp gluten free baking powder
- 1 pinch salt
- The flesh of 2 ripe avocados
- 1/2 cup cocoa powder
- 170g maple syrup
- 2 tbsp melted coconut oil
- 1/2 tsp vanilla extract
- A handful of pumpkin seeds, almonds and shredded coconut, to decorate
Pre-heat the oven to 180ᵒC. Line two 20cm round tins with baking parchment.
Place the beetroot in a food processor and blend until smooth. Add a few drops of water if necessary.
Whisk the almond milk and the cream of tartar together and set aside for approximately five minutes.
Add half the pureed beetroot, sugar, coconut oil and vanilla extract into the almond milk and whisk until frothy.
Sift in the remaining cake ingredients and whisk until combined.
Divide the mixture between the two prepared tins, and bake for approximately 30mins, until a skewer comes out clean.
Leave to cool in the tins.
Meanwhile, make the icing by placing all the icing ingredients in a food processor and blending until smooth
Once the cake has cooled removed from tin and ice and decorate as desired.
Recipe found on : Avogel.co.uk