Dark Chocolate Style Beet Cake with Coconut Fudge Frosting

Name: Dark Chocolate Beet Cake with Coconut Fudge Frosting
Ingredients: 4 cups almond flour; 1 tsp baking soda; 1⁄2 tsp fine grain sea salt; 2 tbsps unsweetened cocoa powder; 1⁄2 cup coconut oil; 3 oz LILY'S 55% Dark Chocolate Style Baking Chips, melted; 1 1⁄4 cup beets, boiled until soft, skin removed and diced; 3 large eggs, lightly beaten; 1 tbsp cider vinegar; 2 tbsps fresh lemon juice; 1 tbsp vanilla extract; 8 oz LILY'S 55% Dark Chocolate Style Sweets Baking Chips; 1⁄2 cup coconut oil; 1 cup coconut butter; 1⁄2 cup coconut milk (or almond milk); 1⁄2 cup unsweetened shredded coconut; 2 tbsps freeze-dried raspberries, crushed to powder

Dark Chocolate Style Beet Cake with Coconut Fudge Frosting

Details

Time: 0 minutes

The perfect way to sneak a couple extra veggies into your day.

Ingredients & Directions

Ingredients

For Cake:
4 cups

almond flour
1 tsp

baking soda
1⁄2 tsp

fine grain sea salt
2 tbsps

unsweetened cocoa powder
1⁄2 cup

coconut oil
3 oz

LILY'S 55% Dark Chocolate Style Baking Chips, melted
1 1⁄4 cup

beets, boiled until soft, skin removed and diced
3

large eggs, lightly beaten
1 tbsp

cider vinegar
2 tbsps

fresh lemon juice
1 tbsp

vanilla extract
For Frosting:
8 oz

LILY'S 55% Dark Chocolate Style Sweets Baking Chips
1⁄2 cup

coconut oil
1 cup

coconut butter
1⁄2 cup

coconut milk (or almond milk)
1⁄2 cup

unsweetened shredded coconut
2 tbsps

freeze-dried raspberries, crushed to powder

Directions

Equipment Needed 

saucepan

stovetop

mixer

refrigerator

oven

parchment paper

9 inch or (2) 6 inch cake pans

large bowl

food processor

First, prepare the frosting: in a small, heavy saucepan over medium heat, melt the chocolate and coconut oil, stirring constantly.

Remove the pan from the heat as soon as the mixture is melted and smooth.

Transfer the mixture to the bowl of an electric mixer and beat in the coconut butter and milk until a thick, smooth frosting forms.

For a fluffy frosting, refrigerate the frosting for 8 hours, then bring to room temperature and beat with an electric mixer until a creamy, spreadable frosting forms.

Now, prepare the cake: preheat the oven to 350°F.

Line a 9”-inch or two 6”-inch cake pans with parchment paper rounds, then generously grease the sides of the pan with coconut oil. Set aside.

In a large bowl, mix together the almond flour, baking soda, salt and cacao powder.

In the bowl of a food processor fitted with the metal blade attachment, puree the diced beets, melted chocolate and coconut oil until smooth.

Add the eggs and continue to blend. Add the vinegar, lemon juice and vanilla and blend until combined completely.

Pour the beet mixture into the dry ingredients and mix with a spatula until a batter forms.

Transfer the batter to the prepared pans and bake for 30-40 minutes, or until a skewer inserted into the center of the cake comes out clean.

Cool the cake in the pan for 5-10 minutes, then invert the cake onto a cooling rack and allow to cool completely.

To assemble the cake: slice the cake horizontally in half using a serrated knife to create two cake rounds. (If you baked the cake in two 6”-inch pans, you can skip this step.)

Place one round on a plate and top with half of the frosting, spreading evenly.

Place the second cake round atop the iced round, lining up the sides of the cake so the rounds stack.

Top the second round with the remaining frosting, spreading evenly over the top and down the sides of the cake with a spatula.

Sprinkle the top of the cake with unsweetened coconut and freeze-dried raspberries.

Store the assembled cake in the refrigerator.