Chocolate Beet Cake with Chocolate Avocado Frosting

• Vegan
• Gluten free

• Produce

  • 2 Avocados
  • 1/2 cup Beet puree

• Condiments

  • 10 tbsp Maple syrup

• Baking & Spices

  • 1 tsp Baking soda
  • 1 cup Cane sugar, organic
  • 1 cup Cocoa powder, unsweetened
  • 1 1/2 cups Gluten-free flour blend
  • 1/2 tsp Salt

• Oils & Vinegars

  • 1 tsp Apple cider vinegar
  • 1/4 cup Canola oil or coconut oil, organic

• Liquids

  • 3/4 cup Water

Found on theprettybee.com

Description

Ingredients

• 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
• 2 avocados
• 10 Tablespoons maple syrup
• ½ cup unsweetened cocoa powder

Directions

• 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.