Beetroot Cake with Coconut
For the cake:
- 6 tablespoons of warm water
- 5 small cooked beetroot, finely grated
- 2 tablespoons of ground flaxseed
- 1 cup of organic gluten-free self-raising flour or regular self-raising if tolerated
- 1 cup of ground almonds
- 1 tablespoon of ground ginger
- 1 teaspoon of ground cinnamon
- 1 teaspoon of vanilla extract
- 1 teaspoon of baking powder
- 2/3 cup of coconut sugar
- 1/2 cup of almond milk
- 1/3 cup of coconut oil
- A pinch of salt
For the coconut frosting:
- 2 tablespoons of maple syrup
- 1 cup of chilled coconut cream
- 1/2 teaspoon of vanilla extract
- Preheat the oven to 180°C/160°C fan assisted. Line two 8-inch cake tins with silicone-free baking paper.
- To prepare the cake, sift the flour into a mixing bowl and add the ground almonds, ginger, cinnamon, baking powder and salt. Mix well to combine.
- Add the flaxseed to a small bowl with the water and stir to combine. Set aside to gel, creating a flax ‘egg’.
- Cream together the coconut sugar and coconut oil in a separate bowl. Add the flax ‘egg’ and blend until smooth.
- Pour the wet mixture into the dry ingredients along with the grated beetroot and vanilla. Stir well to combine.
- Slowly drizzle the almond milk into the batter, beating the mixture together until smooth. If your mixture looks a little dry you can add more milk as required.
- Divide the cake mixture evenly between the two lined cake tins. Transfer to the oven to bake for 20 minutes or until golden and a skewer comes out clean.
- Whilst the cakes are baking, add the chilled coconut cream to a mixing bowl along with the vanilla and maple syrup. Whisk together for a minute or two until smooth and fluffy. Return to the fridge until ready to use.
- Let the cakes cool completely then divide the coconut frosting between the two sponges, smothering each with a generous layer of cream. Sandwich the cakes on top of each other to serve.