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beetrootcarrotcake

Beetroot Carrot Cake

This recipe is from Violife.

beetrootcarrotcake

Ingredients

For the cake

200g mixed beetroot and carrot, grated

½ orange zest

95g coconut flour

70g buckwheat flour

100g dehydrated coconut

75g coconut sugar

1 tsp baking powder

1 tsp bicarbonate of soda

1 tsp cinnamon

½ tsp cardamom

Pinch of sea salt

2 tbsp ground flaxseed

6 tbsp water

50ml olive oil

60ml almond milk

60ml orange juice

2 tsp apple cider vinegar

For the frosting

2 packs Violife Creamy Original

800ml coconut milk

100g icing sugar

Handful of blueberries

Zest from 1 lemon

For the topping

Blackberries

Fresh thyme springs

Instructions

1

Preheat the oven to 180°C.

2

Grease and line three 21cm round cake tins.

3

Peel and roughly grate the beetroot and carrots, stir in the orange zest and set aside.

4

In a large bowl whisk together the coconut and buckwheat flour, dehydrated coconut, sugar, baking powder, bicarbonate of soda, cinnamon, cardamom and salt and set aside.

5

In a small bowl whisk together the olive oil, almond milk, orange juice and apple cider vinegar and set aside.

6

Add all the mixtures together in a large bowl until combined.

7

Evenly divide the mixture between the cake pans and bake for 30 minutes. Set aside to cool.

8

For the frosting, add the coconut milk and Violife Creamy Original in a bowl and whisk until smooth.

9

Add the icing sugar and stir. Blitz the blueberries in a blender and fold into the frosting mixture.

10

Once the cakes have cooled, spread the frosting between the layers and sandwich one on top of the other. Decorate with blackberries and thyme.

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