Recipes
Ingredients
Cake
- 1 3/4 cup unsweetened almond milk
- 1 1/2 teaspoons apple cider vinegar
- 1 teaspoon baking soda
- 1/2 cup olive oil
- 2/3 cup packed brown sugar
- 1/3 cup granulated sugar
- 1 cup unsweetened cocoa powder
- 1 teaspoon pure vanilla extract
- 1 1/2 cups beets cooked, pureed
- 1/2 cup vegan dark chocolate chips
- 1 1/2 teaspoons olive oil
- 1 cup almond flour
- 1 cup certified gluten free oat flour
- 3/4 cup potato starch
- 1/4 cup arrowroot flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 cup soy-free, vegan butter melted
- 2 cups sifted powdered sugar
Frosting
- 2/3 cup sifted unsweetened cocoa powder
- 1/4 cup vegan dark chocolate chips melted with 1/2 teaspoon olive oil
- 2 teaspoons vanilla extract
- toasted coconut optional garnish
- dried fruit optional garnish
- chopped nuts optional garnish
- Preheat oven to 350°F.
- In a small bowl, combine almond milk and apple cider vinegar. Allow to set for 5 minutes, then add baking soda.
- In large bowl, mix oil, sugars, cocoa powder, and vanilla extract together. Add pureed cooked beets and the almond milk mixture and stir.
- In a small bowl, combine chocolate chips with olive oil. Place in microwave for 1-2 minutes, until chocolate chips are melted. Pour melted chocolate into wet mixture.
- In a separate medium mixing bowl, whisk flours, salt, and baking powder until well-incorporated. Gradually fold all dry ingredients into wet batter, then beat on high speed for 1-2 minutes or until batter is smooth.
- Line the bottom of 2, 8" round pans with parchment paper, pour equal amounts of batter in each pan, and place in oven for about 22 minutes, or until center is done (do not over-bake).
- For frosting, in a large bowl, combine melted butter, powdered sugar, cocoa, melted chocolate chips and vanilla extract. Beat until smooth and set aside (not in refrigerator, becomes too hard to spread).
- Allow cakes to cool before frosting. For garnish, combine coconut, nuts and dried fruit and generously press mixture on top and around the sides of the cake, if desired.
Chef's Narrative
Fudgy and moist, this cake is kid and adult approved – You can have your cake and eat it too!
Recipe Substitutions
N/A
Nutrition Facts:
Total Calories per Serving: 520, Total Fat: 32g, Saturated: 9g, Trans Fat: 0g, Sodium: 280 mg, Potassium: 237g, Carbohydrate: 62g, Dietary Fiber: 6g, Protein: 6g
Allergens:
Chef's Narrative
Fudgy and moist, this cake is kid and adult approved – You can have your cake and eat it too!
Recipe Substitutions
N/A
Nutrition Facts:
Total Calories per Serving: 520, Total Fat: 32g, Saturated: 9g, Trans Fat: 0g, Sodium: 280 mg, Potassium: 237g, Carbohydrate: 62g, Dietary Fiber: 6g, Protein: 6g
Allergens:
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Ingredients
Cake
Frosting
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