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Chocolate Beet Cake with Chocolate Avocado Frosting

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"Chocolate Beet Cake with Chocolate Avocado Frosting"

Serves 8 | Prep Time 10 | Cook Time 35


1½ cups gluten free flour blend
½ cup unsweetened cocoa powder
1 cup organic cane sugar (you can sub coconut sugar for all or part of this)
1 teaspoon baking soda
½ teaspoon salt
¼ cup organic canola oil or coconut oil
½ cup beet puree
¾ cup water
1 teaspoon apple cider vinegar
For the Frosting:
2 avocados
10 Tablespoons maple syrup
½ cup unsweetened cocoa powder

Preheat the oven to 350 degrees. Lightly grease and flour a 9 inch round cake pan.

In a large mixing bowl, combine the gluten free flour, cocoa powder, sugar, baking soda, and salt. Whisk together.

Add the organic canola oil, beet puree, water, and apple cider vinegar. Mix batter by hand.

Pour batter into prepared cake pan. Bake at 350 degrees for 35 minutes, or until a toothpick inserted in the middle of the cake comes out clean.

Let the cake cool in the pan for about 25 minutes, then run a knife around the edges of the cake and invert the pan to remove the cake.

Allow cake to cool completely before frosting.

To make the frosting, combine the avocados, maple syrup, and cocoa powder in the food processor. Process until very smooth. Taste it, and add more maple syrup if needed.

Frost the cooled cake and then store the frosted cake in the refrigerator.


To make beet puree, peel and chop one or two beets. Place in a pan with enough water to cover. Bring to a boil, then reduce heat and cook until beets are tender, about 20 minutes. Let beets cool, then place in a food processor with 1-2 tablespoons of the beet water. Process on high until smooth.

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