Celebration Cake
Recipes / Sweet
And here it is – the cake that’s so amazing we named our book after it. And if we hadn’t revealed the secret on the cover no one would know that the main ingredient is actually a veggie superstar: The Beetroot.
Not only does its colour make this cake too pretty to resist, it does wondrous things for little (and big) bodies.
Of exceptional nutritional value, this veritable veggie fairy godmother is rich in calcium, iron, vitamins A and C, folic acid, magnesium and potassium.
Think quality not quantity: a small slice of this deliciously nutritious and rich cake will go a long way.
Ingredients
CRUST
240 g (2 cups) cashews, roughly chopped
50 g (½ cup) almonds, blitzed
into chunks
20 g (¼ cup) carob powder
75 g (½ cup) dates, pitted and soaked
FILLING
Ingredients
180 g (1 ½ cups) cashews, finely ground
290 g (2 cups) baby beetroot, peeled and roughly chopped
160 ml (¾ cup) coconut nectar
20 g (¼ cup) raw chocolate powder
125 ml (¾ cup) coconut oil, melted
30 g (⅓ cup) desiccated coconut
2 tbsp vanilla essence
Method
Crust: Roughly chop cashews in a high-speed food processor and then slowly add all other crust ingredients one by one until well combined.
Sprinkle a little chocolate powder into a cake pan, press dough into form and refrigerate for at least two hours or overnight.
Filling: Finely grind the cashews in a high-speed food processor. Then blend with beetroot and coconut nectar until very smooth. Mix in all remaining ingredients.
Pour mix over cold base. Cover or seal cake on a flat surface for about 2 hours or until very firm.
Keeps in fridge for up to a week in an airtight container.
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