150g coconut oil
185g of 100% pure ceremonial grade cacao paste (The Goddess of Cacao – buy here)
250g of vacuum-packed cooked beetroot (the ones without vinegar)
5 eggs
250 g coconut sugar or brown sugar
1 teaspoon baking powder (I use gluten-free baking powder to make a gluten-free cake)
¼ teaspoon vanilla extract
240 g ground almonds
pinch of salt
fruits to decorate and dried rose petals, to decorate (optional)
Essential Equipment
You will need: a 20 cm cake pan and a food processor.
Method
Preheat oven to 190°C/360°F/Gas mark 5 and line a 20cm cake tin with baking paper.
Melt the coconut oil and cacao in a glass container placed over a saucepan of simmering water, making sure the bottom of the container does not touch Water. Once melted, remove from the pan and let cool.
Push the beets to a puree in a food processor, then add the eggs, coconut sugar, baking powder, and vanilla to the bowl. Add the cooled cacao-coconut oil mixture and pulse until blended. Finally add the ground almonds and salt and pulse briefly to combine.
Pour this batter into the prepared pie plate and bake for 35 to 45 minutes. You’ll know the cake is done because it won’t wobble when you take it out of the oven.
Don’t worry if your cake has a crack on the top, it should look like this!
Sprinkle with fruit or rose petals before serving, if desired.
