Are you on a quest to embrace a gluten-free and vegan lifestyle, but finding it a bit of a culinary challenge in your day-to-day kitchen adventures?
Fear not! There’s a treasure trove of mouthwatering recipes that make creative use of gluten-free flour and other alternatives.
Join us on a culinary journey as we explore a delectable vegan chocolate beet cake recipe, crowned with an indulgent chocolate avocado frosting. You’ll soon realize that this dessert isn’t just a treat for your taste buds; it’s also a wholesome addition to your dietary repertoire.
Ingredients for chocolate beet cake (serves four)
- 1 1/2 cups gluten free flour blend
- 1/2 cup unsweetened cocoa powder
- 1 cup organic cane sugar you can sub coconut sugar for all or part of this
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup organic canola oil or coconut oil
- 1/2 cup beets pureed
- 3/4 cup water
- 1 teaspoon apple cider vinegar
- For the Frosting:
- 2 avocados
- 10 Tablespoons maple syrup
- 1/2 cup unsweetened cocoa powder
Preparation
- Preheat the oven to 175 degrees celsius. Lightly grease and flour a 9 inch round cake pan.
- In a large mixing bowl, combine the gluten free flour, cocoa powder, sugar, baking soda, and salt. Whisk together.
- Add the organic canola oil, beet puree, water, and apple cider vinegar. Mix batter by hand.
- Pour batter into prepared cake pan. Bake at 350 degrees for 35 minutes, or until a toothpick inserted in the middle of the cake comes out clean.
- Let the cake cool in the pan for about 25 minutes, then run a knife around the edges of the cake and invert the pan to remove the cake.
- Allow cake to cool completely before frosting.
- To make the frosting, combine the avocados, maple syrup, and cocoa powder in the food processor. Process until very smooth.
- Taste it, and add more maple syrup if needed.
- Frost the cooled cake and then store the frosted cake in the refrigerator.
Note:
When eating the “wrong food” the immune system produces specific IgG antibodies which can lead to inflammatory processes. The symptoms appear on a delayed basis, up to three days after the consumption of a trigger food, making it virtually impossible to identify a trigger food without testing.