Desserts
Snacks
Chocolate Beetroot Cake with Pitaya Coconut Cream
By Kira Constable
Chocolate and beetroot. It seems like an unlikely combo but in actual fact, it's a match made in heaven! This cake's fruity, sweet, decadent and rich...you'd never know it's 100% plant-based, gluten free and grain free! Topped off with creamy homemade coconut whip with vibrant pink Pitaya powder from Unicorn Superfoods adding that POP of colour :)
Chocolate Beetroot Cake
- 4 medium beetroots, washed
- 2 tbsp. coconut oil
- 1/2 cup cacao powder
- 1 1/2 cup almond flour
- 1/2 tsp baking powder
- 1/2 tsp ground cinnamon
- 100g Loving Earth Dark Chocolate
- 1 tsp apple cider vinegar
- 4 x flag eggs (made w/ 4 tbsp ground flax + 8-10 tbsp water)
- 1 cup coconut sugar
Pitaya Coconut Whipped Cream
- 1 can of full-fat coconut cream
- 2-4 tbsp. Unicorn Superfoods Pitaya Powder
