beet + avocado chocolate layer cake (GF, V, DF)

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Y’all. I’m not a cake girl. Everyone who knows me knows I’m a pie girl. I just don’t like cake. Too…bready and sugary. Not enough possibilities either. There are endless possibilities with pie (just sayin’).

That said, you know it must be something special if I actually bake a cake, a layer cake to boot.

I call this a healthy cake (too what extent…I’m not too sure) because the cake is made with hearty, healthy, sweet, and super moist red beets, and the frosting is made with avocados!

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Fear not tho, this cake is super decadent and chocolatey rich and you can’t even taste the beets or avocados.

Without further ado:

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To prep the beets peel and cube about 2  red beets. Stick them in a pot of water and bring to a boil, then let simmer for about 30 minutes until tender (the more tender the easier to puree). Toss the beets in a food processor (or blender in my case) with a bit of the beet water from the pot. Blend until smooth.

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Mix up all the dry ingredients with a whisk.

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Add in all the wet ingredients and thoroughly mix together by hand with a large spoon. It will have the consistency of a wet gooey blob, haha. It’ll be rather viscous.

Next, divide the batter into two 9 inch round cake pans that you already greased/floured. I like to add a circle of parchment paper to the bottom of each cake pan to ensure they fall out of the pans with ease once out of the oven.

Toss into the preheated 350 degree oven for about 35 mins, or until knife comes out clean.

Carefully remove from pan and let cool on cooling racks.

Meanwhile, onto the frosting!

Peel and cube the avocados and blend with hand mixer, food processor, or blender with the maple syrup and cocoa powder. Add more maple syrup until you reach your desired sweetness.

Wait until the cake is totally cool to frost it. Store in the fridge.

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Ingredients:

3 c. Gluten Free flour blend

1 c. unsweetened organic cocoa powder

2 c. organic cane sugar (or coconut sugar)

2 tsp. baking soda

1 tsp. fine sea salt

1 tsp. cinnamon

1/2 c. melted coconut oil

1 c. organic beet puree

1 1/2 c. filtered water

2 tsp. Braggs apple cider vinegar

For the frosting:

4 ripe organic avocados

1 1/4 c. organic maple syrup

1 c. organic cocoa powder

Cake instructions:

Preheat oven to 350. Grease and flour (with gluten free flour blend) two 9″ cake pans. Add parchment paper circle to the bottom of each if you wish.

Mix together all the dry ingredients in a large mixing bowl with a whisk. Add wet ingredients and mix by hand with a large spoon until incorporated.

Divide batter between cake pans and bake on middle rack for 35 minutes or until knife comes out clean.

Carefully remove from cake pans and let cool on cooling racks.

Frosting instructions:

Cut open and remove pit from the avocados. While still in skin take a knife and cut a cube grid through the avocados without cutting through the skin. Take a large spoon and scoop out into a large mixing bowl. Add maple syrup and cocoa powder and blend with hand mixer, or transfer ingredients to a blender or food processor. Mix until smooth.

Wait until cake is entirely cool before frosting.

Store cake covered in the refrigerator.

Bon apetit!

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