Recipe: RED VELVET CHOCOLATE CAKE OR CUPCAKES! (grain & gluten free)

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.

Ingredients

2 cups of cooked and grated beetroots (cook at 160c for 60 mins)

4 eggs

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

Directions

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.

Chocolate icing

Ingredients

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

Directions

Blend together then ice the cake!

 

CUPCAKE VARIATION!

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…

Coconut icing

Ingredients:

1/2 cup of desiccated coconut

1/4 cup coconut oil

1 TBSP maple syrup or raw honey

1 tsp vanilla

Directions:

Place all ingredients into a blender and blend until smooth. Then ice the cupcakes!