Beetroot almond & cacao cake with avocado frosting
I am amazed at how beetroot contains so many essential nutrients needed for hormone balance such as manganese, potassium, copper, fibre, magnesium, Vitamin C, Iron and B6! It is because of these nutrients, I recommend increasing beetroot closer towards your menstrual cycle. However, if you are like me and not a huge fan of beetroot on its own, then why not try out eating i in a cake? I promise you won't even taste the beetroot.
The great thing about this cake is, it provides the nutrient rich ingredients essential for hormone balance and at the same time satisfy our cravings just before our period, simply by feeding the body what it actually needs.
One of the main components of beetroot is folate (B9), which encourages cell and tissue growth and also helps the absorption of B12. Together they both control levels of Homocysteine (An amino acid). This is so key for fertility! In short, beetroot is an essential food group for those with PMS, preparing for pregnancy and even the menopause.
I have also included a good amount of essential fats into this cake. Our brain is made up of 60% fats, so essential fats like almonds and avocados to help with our focus.
Lastly, I have added a shot of espresso to the cake mix, to help with that feeling of fatigue plus adding in some antioxidant value. However, this is not an essential ingredient.
Looking for batch cooking ideas
Who have sugar cravings
Family cooking ideas
Looking for healthy cake alternatives
Help reducing PMS symptoms
Preparing for pregnancy
Vegan - use chia seeds as the alternative to eggs
Refined sugar free
Makes - 10 slices
Time: prep - 20 minutes
Oven - 20 minutes
Shelf life – 5 days in fridge
x1 Espresso shot (Optional)
50g melted coconut oil
80g coconut sugar
60ml maple syrup
x1 large avocado
1 cooked or oven roasted large beetroot peeled and grated
x4 eggs (whisked and beat one at a time then mixed together) If you are vegan then use 1 tbsp chia seeds + 2 tbsp water per egg and set aside for 10 minutes
60g buckwheat flour
50g ground almonds
x2 gluten free baking powder
x1 tbs of cinnamon
1/8 tsp sea salt
Avocado Frosting & Chopped almonds:
x1 large avocado
20g melted coconut oil
x6 tbs of Cacao
1/8 tbsp of vanilla essence
x8 tbs of coconut sugar
Chopped almonds & Pecans
Create the espresso shot and leave to cool down. (optional)
In a medium size bowl, mix the dry ingredients and set to one side
In a food processor, add all wet ingredients apart from grated beetroot and whisked eggs. Mix and blend, after 30 seconds, stop and use a spoon to scrape off the sides and then mix again until smooth
Taste and ensure it is sweet enough for you. Should taste a bit like caramel.
Transfer the wet ingredients to a new large dry bowl
Add in the grated beetroot to the wet ingredients and fold in using a specular slowly.
The most important part. Gently add the egg mixture in 4 parts, ensure the eggs are mixed well before adding more of the eggs. This is to ensure the mixture ends up is soft and not grainy.
Grab your dry mix and use a very large metal spoon to gently fold the dry mixture into the wet mix. Gently spoon in the dry mixture in 4 parts. The metal spoon is thin enough and gently enough for to fold in the mixture so that you do not remove the air that has already been beaten with the egg into the wet ingredients. The more patient you are, the tastier your cake!
Use coconut oil to layer the bottom of a cake tin. Poor into a medium size round cake tin (15cm /6”)
Bake for 22min
Use a cake tester or a long thin stick to see if cake is cooked. The stick should come out clean, if the cake is cooked
In a food processor mix all the avocado frosting and taste. If you can taste too much avocado then add another tablespoon of cacao and coconut sugar.
Using a spatula – spread the frosting over the cake evenly and decorate with pecans & chopped almonds or other nuts
Store in fridge for up to 5 days in an airtight container or glass cake stand!
I would love to know how you get along making this one!