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Chocolate Beet Cake with Chocolate Coconut Frosting - gluten-free and refined sugar free | TheRoastedRoot.net
Chocolate Beet Cake with Chocolate Coconut Frosting
Author: Julia
Ingredients
Chocolate Coconut Frosting (prepare a day ahead of time):
Chocolate Beet Cake:
Instructions
Prepare the Chocolate Frosting:
  1. While the cake is baking, prepare the frosting. To do so, add the coconut cream and the chocolate chips to a saucepot and heat over medium, stirring occasionally, until melted. Stir in the vanilla extract and sea salt and transfer to a bowl. Cover, and refrigerate overnight.
  2. Remove bowl from the refrigerator and use a hand beater or stand mixer to whip the whipped cream. If mixture is too stiff, allow it to soften on the counter until more malleable, and/or add a couple tablespoons of coconut milk to thin out mixture. Whip until light and fluffy and refrigerate until ready to use.
Bake the chocolate cake:
  1. Preheat the oven to 350 degrees F. Trace and cut out two pieces of parchment paper so that they fit in the bottom of two 8-inch springform pans. Once the parchment papers are placed in the pans, butter them along with the sides of the cake pans. This will make for easier cake removal.
  2. Combine the butter, coconut sugar, and maple syrup in a stand mixer. Beat on medium speed until mixture is very well combined, a few minutes. Beat in eggs, one at a time, for one minute after each addition. Stop the mixer and scrape down the sides of the bowl as necessary. Once eggs are incorporated, add the pureed beets, lemon juice, and vanilla extract and mix until thoroughly combined.
  3. In a medium bowl, whisk together flour, cocoa powder, espresso powder, baking soda, baking powder, and salt. Add half of the dry ingredients to the butter and egg mixture. Continuing to beat on low speed, slowly add the buttermilk. Add the other half of the dry ingredients and beat on medium speed just until incorporated. Note: the cake batter should be very thick
  4. Pour half of the cake batter into each prepared pan. Bake on the center rack for 45 to 55 minutes, or until cakes test clean. Let cakes sit 10 minutes, release them from their molds, and allow them to cool the rest of the way on a wire rack.
  5. Place one of the cakes on a serving platter and spread chocolate frosting over the top. Place the second cake on top and frost with remaining frosting. If desired, grate a chocolate bar over the frosting for a fancy effect. Cut large slices and enjoy!
Recipe Notes

*Not to be confused with coconut milk. If coconut milk is the only thing your store has available, you can purchase two cans and refrigerate them overnight. When ready to make the recipe, scoop out just the thick cream on top and use the water underneath for smoothies, or another purpose.