6 small cooked and peeled beets
4 large eggs
4 Tbsp honey
1 tsp vanilla extract
1 Tbsp cocoa powder
1 tsp baking powder
pinch of salt
1 1/3 cups almond flour
4 ounces dairy free dark chocolate chips
4 Tbsp extra virgin olive oil
Preheat the oven to 350° F. Grease and line a 9-inch spingform pan.
In a food processor, puree the beets. Then add the eggs, honey, vanilla, cocoa powder, baking powder and salt and mix until thoroughly combined.
Mix in the almond flour.
Melt the dark chocolate pieces over double boiler, then mix in the oil.
Gently stir the chocolate and oil into the cake mixture until well combined.
Scrape the mixture into the prepared pan and bake in the oven for 35-40 minutes or until a skewer inserted in the center comes out clean.
Take out of the oven and leave the cake to cool in the pan before turning out onto a wire rack.
Once the cake is completely cool, dust with cocoa powder or use the chocolate frosting below.
Serve on its own or with cashew cream.
Avocado Chocolate Frosting
1 avocado, pitted and peeled
¼ cup maple syrup
¼ cup unsweetened cocoa powder
Salt flakes (optional)
Combine all ingredients in the bowl of a food processor. Pulse until smooth and creamy. Refrigerate until ready to use. Sprinkle with Salt Flakes