This is where the modern part of paleo comes in. I know our cave ancestors didn’t eat cake but I’m sure if they could have, every once in a while, they would have? Needless to say this delicious cake is pretty goody two shoes when compared to most of the others out there today.
2 cups of cooked and grated beetroots (cook at 160c for 60 mins)
1/2 cup coconut oil / ghee / organic grass-fed butter
1/2 good quality maple syrup / rice malt syrup / coconut sugar
1 tablespoon vanilla extract
1 teaspoon baking soda
1/2 teaspoon sea salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup cacao powder
1/3 cup coconut flour
1/2 cup almond flour
Preheat oven to 170C
In a food processor or blender, beat the beetroots, eggs, oil, honey, vanilla, baking soda, salt and spices. Blend well.
In a separate bowl sift the cocoa powder and coconut flour, then fold in the wet ingredients.
Pour into a greased cake pan and bake for 35-45 minutes (or until an inserted knife comes out clean).
Eat warm with grated chocolate / raw cream / raw yoghurt / good quality dairy-free ice cream or let it cool and ice with the recipe below.
1/4 cup organic maple syrup / rice malt syrup
2 ripe avocados / 3 TBSP soft ghee / butter / coconut oil
1 teaspoon vanilla extract
1/4 cup raw cocoa powder
Blend together then ice the cake!
Instead of baking this mixture as a cake, you can divide the mixture into a muffin tray or cupcake baskets and then ice them with this delicious coconut cream icing recipe…
1/2 cup of desiccated coconut
1/4 cup coconut oil
1 TBSP maple syrup or raw honey
1 tsp vanilla
Place all ingredients into a blender and blend until smooth. Then ice the cupcakes!