You would never guess this cake contained beetroot. It is intensely chocolate-y and low in refined sugars.
For the cake
1 medium beetroot, grated
2 eggs (preferably organic free range)
1 tsp vanilla essence
2 cups ground almonds (or grind your own in a high speed blender)
100g 85% or higher chocolate, grated
1/4 cup cacao powder
1/2 cup pure maple syrup
1 tsp baking powder
For the topping
1/2 cup coconut cream (not milk, Biona do one)
2 tbsp raw cacao
1 tbsp coconut sugar (or you can sub with a level tbsp maple syrup)
You’ll also need a 20cm spring form cake tin and, ideally, a food processor
1. Pre-heat oven to 160°C or 320°F and line cake tin with greaseproof paper
2. Grate the beetroot either in the food processor, hand or with a mandolin
3. Add all the ingredients and mix until the resulting mixture is smooth
4. Pour mixture into tin and make sure it is spread evenly
5. Put into the oven for 45 mins or until a skewer comes out clean
6. For the topping, whip together the coconut cream, cacao powder and either the coconut sugar or maple syrup until it is light and fluffy.
7. Spread onto the cake when it is thoroughly cooled.