Chocolate Vegan Beet Cake with Chocolate Avocado Frosting
Hands on time
1 hour 45 mins
For the cake:
· 2 medium beets
· 2 cups plain unsweetened almond milk
· 1 Tbsp cream of tartar
· 1.5 cups cane sugar
· 1/2 cup melted coconut oil
· 1 Tbsp vanilla extract
· 1.5 cups oat flour
· 3/4 cup almond meal
· 1 cup unsweetened cocoa powder
· 2 tsp baking soda
· 1 tsp baking powder
· pinch of kosher salt
For the frosting:
· 2 ripe avocados, halved and pitted
· 1/2 cup unsweetened cocoa powder
· 1/2 cup maple syrup
· 2 Tbsp melted coconut oil
· 1/2 tsp vanilla extract
· two pinches kosher salt
· 2 Tbsp strong brewed coffee
To roast the beets:
1. Preheat oven to 400 . Cut the stems and the tips off your beets. clean beets. Wrap in foil and roast until a fork slides easily to the center of the beet, 2 hour -15 minutes. Remove, unwrap, and set aside until cool enough to handle.
2. Once cooled, peel the beets . they should peel off easily. Cut the beets into pieces and place in the bowl of a food processor. Puree, scraping down the sides as necessary. You have to add a bit of water to help puree the beets. Scoop out 1 cup of puree for this recipe. the rest of the beets are leftovers.
To make the cake:
1. Lower oven temp to 350. Coat two 8-inch cake pans with cooking spray. Line with parchment paper (trace and cut out so it just fits in the bottom) and spray again. Set aside.
2. Whisk together almond milk and cream of tartar in a large bowl. Let sit about 5 minutes.
3. Add to the almond milk mixture, 1 cup of beet puree, sugar, coconut oil, and vanilla extract. With a mixer , beat until foamy, about 30 seconds. (This is important so that the coconut oil does not separate and solidify.)
4. Sift in remaining dry ingredients. Beat again to incorporate.
5. Divide between the cake pans. Bake at 350 until a toothpick inserted in the center comes out with fudgy crumbs, 30-35 minutes.
6. Remove and cool completely in the pans. Then, if time allows, transfer pans to the fridge to cool further. Run a knife around the edge of the cake pan before inverting the cake and peeling off the parchment paper. (Be sure you allow the cakes to cool completely before removing, or they will not hold together!)
To make the frosting:
1. Scoop out the avocados and place in the bowl of a food processor. Puree until smooth. Add remaining ingredients and puree again, scraping down the sides of the bowl.
To assemble the cake:
1. Place the first layer on your cake stand or serving plate. If the top is uneven, carefully even it off with a knife. Smooth on about half of the frosting, and top with the second cake layer. Smooth on remaining frosting and add any decorations you like!
2. Refrigerate before serving(The cake can be served immediately but best if refrigerated).
cake adapted by minimalist baker.