Ingredients
Cake Ingredients
- 1 cup buckwheat flour
- 1 cup almond meal
- 1/3 cup + 1 tablespoon raw cacao powder
- 1½ teaspoons gluten-free baking powder
- ½ teaspoon baking soda
- ½ teaspoon coarse sea salt
- 1/3 cup extra virgin olive oil
- 2 teaspoons vanilla extract
- ½ cup + 2 tablespoons pure maple syrup
- 200 g grated beetroot (about 2 cups – 2 medium beets)
- 2 inch piece ginger, peeled and finely minced
- ½ cup Medjool dates, pitted (100g)
- 2 scant tablespoons psyllium husks
- 1¾ cups full fat canned coconut milk
Frosting Ingredients
- ½ cup avocado
- ½ cup raw cacao powder
- ½ cup pure maple syrup
- ¼ cup coconut oil, melted
- ½ teaspoon vanilla extract
- 2 pinches coarse sea salt
Instructions
- Prepare the Oven and Pan: Preheat your oven to 180˚C (350˚F). Lightly grease a 7½ inch spring-form cake tin and dust it with cacao powder to prevent sticking. Line the bottom with baking paper for easy removal.
- Soften Dates and Prep Veggies: Soak the pitted Medjool dates in hot water for at least 15 minutes to soften them. Drain well when ready. Grate the beetroot and press between paper towels to remove excess juice. Peel and finely mince the ginger.
- Sift Dry Ingredients: Into a food processor, sift together the buckwheat flour, almond meal, raw cacao powder, gluten-free baking powder, and baking soda to combine evenly.
- Add Wet Ingredients and Flavorings: Add the coarse sea salt, vanilla extract, extra virgin olive oil, pure maple syrup, grated beetroot, and minced ginger to the food processor with the dry ingredients.
- Blend Psyllium Husk and Coconut Milk: In a separate blender, pulse the psyllium husks with the full-fat coconut milk for about 10 seconds—just enough to combine without overblending.
- Combine Mixtures: Pour the psyllium-coconut milk mixture into the food processor and blend everything together. Add the soaked dates one at a time through the feed chute. The batter will be textured because of the beetroot.
- Bake the Cake: Pour the batter into the prepared cake tin. Bake for 40 minutes or until a skewer inserted into the center comes out clean. Remove from oven and let cool in the tin for 10 minutes, then transfer to a wire rack to cool completely before frosting.
- Make the Frosting: For the chocolate avocado frosting, place avocado, raw cacao powder, pure maple syrup, melted coconut oil, vanilla extract, and coarse sea salt into a blender. Blend until thick and creamy. There is no need to chill; it can be used immediately or stored in an airtight container in the fridge for a few days.
- Frost the Cake: Once the cake is completely cooled, spread the avocado frosting evenly over the top. Slice and serve.
Notes
- Ensure the beetroot is well grated and excess moisture pressed out to avoid a soggy batter.
- Using gluten-free baking powder is essential to keep this cake gluten free.
- The texture will be slightly dense and moist due to beetroot and psyllium husks.
- The frosting can be stored refrigerated for up to 3 days; stir before using if separated.
- If you don’t have buckwheat flour, you can substitute with oat or rice flour, but it may alter texture slightly.
- For a more intense chocolate flavor, adjust cacao powder amounts in the batter or frosting to taste.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegetarian
- Diet: Gluten Free
