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Recipes

Beetroot, Chocolate & Avocado Cacao Fudge Cake
Serves: 1 Cake
Preparation Time: 25 Mins
Cooking Time:
Ingredients

    Cake

    • 300g good quality dark chocolate
    • 80g coconut oil
    • 3 eggs or 3 'chia seed eggs' for a completely vegan cake (blend 3 tbs chia seeds with 6 tbs water (or 9 tbs of water if it seems a little dry) and leave to sit for a couple of minutes)
    • 280g coconut sugar
    • 1 tbs vanilla bean powder (or extract)
    • ½ cup pure maple syrup
    • ¾ cup buckwheat flour
    • 1½ cups almond meal
    • ½ tsp bi carb soda
    • ½ tsp baking powder
    •  ¼ cup cacao powder
    • 400g raw beetroot, peeled, finely grated & squeezed of excess liquid
    • ¾ cup almond milk
    • ½ tsp sea salt

    Chocolate Fudge Frosting

    • 2 large or 3 medium ‘just ripe’ avocados (about 2 cups).
    • ⅓ cup coconut oil
    • ⅓ cup pure maple syrup
    • 2 tbs rice malt syrup
    • 3 tbs cacao powder
    • ½ tsp vanilla powder
    • ¼ tsp sea salt
    • 200g dark chocolate, melted and slightly cooled
Method

 

Cake

  1. Pre-heat your oven to 180 degrees
  2. Grease and paper line two 20cm sponge tins. 
  3. Melt chocolate and coconut oil in a large heatproof bowl over a pan of simmering water. Once melted, set aside to cool slightly.
  4. In a large mixing bowl whisk the eggs, coconut sugar, vanilla powder and maple until thick and light (about 5 minutes).
  5. Fold in the buckwheat flour, almond meal, cacao powder, bi-carb, baking powder and sea salt.
  6. Next fold in the grated beetroot, almond milk and melted chocolate, and mix gently until just combined.
  7. Pour the mixture into the prepared tins and bake for about 1 hour.
  8. Once the cakes are cooked remove from the oven and set aside to cool.​


*If you are planning on frosting the cakes relatively quickly, place them into the freezer for about an hour or until completely cool.

 

To Assemble the Cake

  1. Ensure the cakes are completely cold before frosting (this will prevent any melted frosting disasters). 
  2. Place the first cake layer onto your serving plate then scoop a couple of large spoonfuls of frosting onto the cake and smooth with the back of a spoon or a frosting spatular. 
  3. Place the second cake on top then add more frosting to the top of the second layer and around the sides of the now 2 layered cake.
  4. Smooth the frosting around the cake with a tall frosting spatular until smooth.
  5. Decorate with dried beets, pretty flowers and foliage or some flaked chocolate. Enjoy!
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BUY INGREDIENTS

Organic Beetroot - 500g

$4.30 $0.00 $8.60/1kg

Organic Avocado - each

$4.50 $2.50 $5.50/each

Organic Dark Chocolate Chips Absolute Organic - 350g

$12.18 $0.00 $3.48/10g

Organic Raw Virgin Coconut Oil Coconut Magic - 150ml

$10.50 $0.00 $7.00/100ml

Free Range Eggs - 700g

$5.59 $0.00 $0.93/100g

Organic Coconut Sugar Power Super Foods - 200g

$6.50 $0.00

Pure Vanilla Bean Paste Chefs Choice - 115g

$33.22 $0.00 $28.88/100g

Organic Maple Syrup Leaf Bottle Absolute Organic - 250ml

$13.30 $0.00 $5.32/100ml

Organic Buckwheat Flour - 5kg

$34.15 $0.00 $0.68/100g

Organic Buckwheat Flour - 5kg

$34.15 $0.00 $0.68/100g

Bi-carb Soda Aluminium Free Lotus - 500g

$5.30 $0.00 $1.05/100g

Organic Nutty Almond Milk Nutty Bruce - 1L

$5.63 $0.00 $0.56/100ml

Sea Salt Maldon - 240g

$11.59 $0.00

Organic Cacao Powder Loving Earth - 500g

$15.52 $0.00 $3.10/100g
*Price displayed is exclusive of GST