Paleo Beetroot Mud Cake

I have recently been experimenting with Paleo deserts. I came across a beetroot chocolate mud cake online and decided to change the recipe around to make it paleo. I added / substituted a few things from the original recipe and used avocado mousse for the frosting instead of icing sugar. I was pleasantly surprised with how the cake turned out!

Here is the recipe:

JERRY'S PALEO BETROOT CHOC MUD CAKE:

Base:

Ingredients:

- 3 roasted beetroots (wrap beets in foil and cook for 30 mins on 180) 

- 3-4 tablespoons of raw cacao 

- 2 eggs (free range)

- 1 & 1/3 cup almond meal

- 3 tablespoons of tapioca flour

- 3 tablespoon desiccated coconut 

- 3 tablespoons melted coconut oil

- 2 tablespoons of almond butter (not essential)

(you can play around with the flour/ almond butter and just add whatever you like)

- 1/2 teaspoon of cinnamon 

- 1 teaspoon baking soda

- 1 teaspoon of vanilla bean powder / paste / liquid 

- pinch of himalayan salt 

-sweetener of choice (I think I used about 4 tablespoons of xylitol and a teaspoon sativa) 

Method:

1. Preheat oven to 160 degrees.
2. Add roasted and cooled beets to blender. Blend into a smooth puree.
3. Add eggs, coconut oil, almond butter, vanilla extract, baking soda and sweetener to blender

     4.  Combine left over dry ingredients in a large mixing bowl. Add wet mixture and mix until all ingredients are combined. 

    5. Line a round cake tin with baking paper. Add cake mixture to tin.

    6. Bake cake on 160 for 35 minutes. 

    7. Remove from oven and wait to cool before adding frosting.

Frosting:

Ingredients:

- 2 large ripe avocados 

- 1/3 cup coconut oil

- 1/2 cup sweeter of choice (honey, maple syrup, rice malt syrup etc)

- 3 tablespoons of raw cacao 

- 1/2 teaspoon of vanilla bean powder / paste / liquid 

- pinch of himalayan salt

Method: 

     8. Skin avocados and remove the pip

     9. Blend avocados in a food processor until smooth

    10. Add the rest of the ingredients and blend until combined

    11. Place in fridge for 1 hour to set before adding to cake 

    12. Once cake has cooled and frosting has set, spread frosting over cake. Decorate with your favourite nuts or berries. 

   13. To make a double layered cake, double the cake mixture recipe and add frosting between cakes to hold them together. (there should be enough frosting to make double layered cake from 2 avocados)

Please note:

As I was just experimenting with this cake, each layer turned out to be a different colour.

I added 3 beetroots and about 3 tablespoons of cacao to the bottom layer of mixture in the cake pictured below. In the top layer I added 2 and a half beetroots and 4 tablespoons of cacao. Feel free to do the same, the two different cake colours stacked on top of each other came out looking and tasting fantastic.

Enjoy!