Chocolate Root Veggie Cake
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Carrot is not the only choice you have when it comes to adding vegetables to the all-time favorite chocolate cake! This gorgeous and truly delicious cake is full of health-giving minerals and vitamins, and is sure to impress your friends and family.
Serves: 12- 18 slices
Ingredients
(use organic where possible)
FOR THE CAKE
- 1 large carrot, grated
- 1 large beetroot, grated
- 2 cups almonds
- 2 cups desiccated coconut
- 6-8 dried dates
- ½ cup currants
- ½ cup cacao powder
- ¼ cup maple syrup
- 2 tbsp psyllium husks
FOR THE ICING
- 130g cacao butter, melted
- ½ cup cacao powder
- ½ cup maple syrup
- ½ cup cashews
- 1 cup water
- Cacao nibs for topping
Directions
- To prepare the cake, line a round cake tin with grease-proof paper. Add all the base ingredients to a food processor.
- Process until well combined allowing a little texture.
- Press evenly into your lined cake tin.
- Set in the fridge while you prepare the icing.
- To prepare the icing, add the ingredients to a blender and blend until completely smooth.
- Pour over the cake and decorate with cacao nibs.
- Set in the fridge before serving.
Audio Languages:
English
Subtitles:
English
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