
Coffee choc beetroot cake with cashew coffee icing
I’m in love with the combination of chocolate, coffee and beetroot, its such an unexpected trio, but when mixed together in a cake, produces a beautiful, sweet and healthy result! This recipe is in collaboration with Yahava Koffeeworks, and is made with their Kintamani coffee. I pre-cooked the beetroot, so have not included that in the prep time (I normally keep a few bags of par-cooked beetroot in the freezer for such occasions!).

Coffee choc beetroot cake with cashew coffee icing
2015-02-22 14:56:44

Serves 16
Prep Time
30 min
Cook Time
45 min
Total Time
1 hr 15 min
Nutrition Facts
Serving Size
96g
Servings
16
Amount Per Serving
Calories 215
Calories from Fat 105
% Daily Value *
Total Fat 12g
19%
Saturated Fat 3g
14%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 6g
Cholesterol 30mg
10%
Sodium 173mg
7%
Total Carbohydrates 23g
8%
Dietary Fiber 2g
7%
Sugars 15g
Protein 4g
Vitamin A
2%
Vitamin C
0%
Calcium
7%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 50g butter, melted
- 1 cup almond milk
- 2 eggs
- 1 cup Yahava coffee (I used their Kintamani coffee)
- 1/2 cup mashed cooked beetroot
- 1 cup coconut flour
- 1 cup ground almonds
- 1 cup raw sugar (Slightly less refined than white sugar)
- 2 tsp baking soda
- 1/4 cup cacao powder
- 2 tbsp chia seeds
Icing
- 1/2 cup cashew, soaked
- 2 Tbsp rice malt syrup
- 1 cup Yahava coffee (I used their Kintamani coffee)
- 1 tsp cinnamon
Instructions
- Preheat oven to 180 degrees Celcius, and line a round baking tray with paper and spray well with olive oil spray.
- In a medium sized bowl mix all wet ingredients together. Set aside.
- In a large bowl combine all dry ingredients.
- Make a well in the middle of the dry ingredients and pour in the wet ingredients. Mix until just combined.
- Pour caked batter into the prepared cake tin and smooth with a spatula.
- Bake for 45 minutes, or until a skewer comes out clean.
- For the icing: Soak cashews for 2 hours, add all ingredients to a food processor and blend until very smooth (this may take up to 10 minutes-stay patient!)
Notes
- Gluten free. Vegetarian.
- This cake is not particularly sweet, so don't be alarmed when you find its not as sweet as you think it would be! Its a great start to weaning yourself off refined sugar.
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