This is where the modern part of paleo comes in (wink wink!). 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. So pop the oven on and get baking! Then of course invite some friends and family over to share, as there’s nothing better than a great natter with your loved ones over a warm piece of chocolate cake mmmmm!
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!