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

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Prep Time

30 min

Cook Time

45 min

Total Time

1 hr 15 min

Prep Time

30 min

Cook Time

45 min

Total Time

1 hr 15 min

215 calories

23 g

30 g

12 g

4 g

3 g

96 g

173 g

15 g

0 g

8 g

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.

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Ingredients

1. 50g butter, melted
2. 1 cup almond milk
3. 2 eggs
4. 1 cup Yahava coffee (I used their Kintamani coffee)
5. 1/2 cup mashed cooked beetroot
6. 1 cup coconut flour
7. 1 cup ground almonds
8. 1 cup raw sugar (Slightly less refined than white sugar)
9. 2 tsp baking soda
10. 1/4 cup cacao powder
11. 2 tbsp chia seeds

Icing

1. 1/2 cup cashew, soaked
2. 2 Tbsp rice malt syrup
3. 1 cup Yahava coffee (I used their Kintamani coffee)
4. 1 tsp cinnamon

Instructions

1. Preheat oven to 180 degrees Celcius, and line a round baking tray with paper and spray well with olive oil spray.
2. In a medium sized bowl mix all wet ingredients together. Set aside.
3. In a large bowl combine all dry ingredients.
4. Make a well in the middle of the dry ingredients and pour in the wet ingredients. Mix until just combined.
5. Pour caked batter into the prepared cake tin and smooth with a spatula.
6. Bake for 45 minutes, or until a skewer comes out clean.
7. 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

1. Gluten free. Vegetarian.
2. 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.

By Britt Smith

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calories

215

fat

12g

protein

4g

carbs

23g

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