I came across this amazing recipe thanks to a patient offering me a slice. Just like me, everyone they'd given a slice to just couldn't believe how much healthier it was compared to normal chocolate cake, especially once they had tasted it.
I couldn't wait to get the recipe for myself, so please share and enjoy!
Ingredients
FOR THE CAKE 175g organic jumbo rolled oats 100g organic cooked beetroot (about 2) 4 tbsp organic coconut oil, melted (plus extra for greasing the tin) 60g organic cocoa powder 125g unrefined demerara sugar 1 tsp baking powder ½ tsp sea salt 175ml organic almond milk 1 tsp cider vinegar
FOR THE AVOCADO FROSTING 1 very ripe avocado 30g organic cocoa powder 75ml organic Canadian Maple Syrup ½ tsp vanilla extract
Method
Blend the rolled oats in a food processor until the dry mixture resembles flour. Set aside.
Place the cooked beetroot and 1 tbsp water in a small food processor and blend until smooth.
Preheat the oven to 180°C, gas mark 4, and grease and line the base of an 18cm cake tin with a little coconut oil.
Mix together the oat flour, cocoa powder, demerara sugar, baking powder and salt.
In a separate bowl, combine the melted coconut oil, almond milk, vinegar and beetroot purée. Carefully pour the wet ingredients into the dry ingredients and fold it all together thoroughly.
Pour the cake mixture into the prepared tin and level the surface with a spatula. Bake for 35 minutes or until a skewer inserted into the centre comes out clean. Remove from the oven and leave to cool completely. Turn out.
To make the avocado frosting, peel the avocado and remove the stone. Put the flesh into a food processor with the cocoa powder, maple syrup and vanilla extract. Blitz until you have a smooth and creamy mixture, scraping the sides of the bowl in-between if necessary. Spread the frosting onto the top and sides of the cake.