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Chocolate Almond Flour Beet Cake with Avocado Frosting.

Chocolate Almond Flour Beet Cake with Avocado Frosting (Paleo, Gluten-Free, Grain-Free, Vegan).jpg
Chocolate Almond Flour Beet Cake with Avocado Frosting (Paleo, Gluten-Free, Grain-Free, Vegan)

This is my first recipe on the blog, I am very excited to share with you all that I have made! :) So let´s get started.

I always try to make new recipes, I do not like the same taste over and over again, and my son always says to me: What is your new invention now? ha, ha, ha, he likes more the traditional food with the savors he used to know.  I was wondering if the beet in this cake also works, so I researched to find out.

First, there are recipes with a lot of beets in it and others with a little, I decided to make one with not too much but not too little and this was my result: Is rich in chocolate taste, it has no smell or taste of the beets, also it´s a very healthy dessert and It has no ingredient other than organic and paleo, has fiber, healthy fats, protein, vitamins, and minerals, so you don´t need to be guilty of that moistness, is gluten-free, and has fewer calories and helps weight loss, and you are going to be amazed.

I think is in the middle of the cake and brownies, but you can name it.

It´s very easy to do and if you want to cut the time, you can put your beet in the food processor the day before and if not, only takes a few seconds to make it.

I need your feedback but in my opinion, it was a success.     


Chocolate Almond Flour Beet Cake with Avocado Frosting (Paleo, Gluten-Free, Grain-Free, Vegan).jpg 
Preparation Time: Cake: 15- 20 minutes, Frosting: 5 min
Approximate Cook Time: 40 min
Total Time: 1:20 min     
The recipe makes around 8 servings.

Cake Batter

1   4 large eggs separated (at room temperature) 
2   2/3 cups of Sugar ( I used coconut sugar)
3   1 cup of raw Beets grated (1 medium or a half of one big) 
4   1 tablespoonful of Cocoa Powder 
5   2 bars of dark unsweetened chocolate or 1 cup chocolate chips melted ( more than 70% of cacao)
6   1 1/4 cup of almond flour
7   1 teaspoon of baking powder
8   1/4 teaspoon of cinnamon grounded
9    pinch of salt.
10  1 teaspoon of  pure vanilla extract
11  1 tablespoonful of coconut oil or butter melted, more to grease the pan

Avocado Frosting

1   1/4 cup honey or maple syrup  ( I used organic honey)
2   1/4 cup cocoa powder
3    2 Avocados
4    1/2 teaspoon of Vanilla extract

If you want to dress all the cake you can double the recipe.


Preheat the oven to 350° F, grease the pan with a little coconut oil or butter, and put the parchment paper. Separated the sugar into equal parts, throw the 2 dark chocolate bars into a double boiler and melt the chocolate, set aside.

Mix the egg yolks with the part of the sugar, vanilla extract, raw beets, melted chocolate at room temperature, coconut oil, and a pinch of salt.

Combine well the dry ingredients and add them to the wet ingredients, in the meantime beat the egg whites with the pinch of salt and the other part of sugar until they become soft picks, and gradually fold to incorporate the egg whites, which can be in two or three times.

Bake until the cake is firm and not wet and a toothpick inserted in the center comes clean around 40 minutes, you can check it up at 35 minutes, my oven is very high, so the time could be more, depending on yours.

Make the frosting in the food processor keeping it cool, wait for the cake will be at least at room temperature or cold, dress it out, and put it in the refrigerator, for one or two hours. 
Nutrition Facts Chocolate Almond Flour Beet Cake with Avocado Frosting (Paleo, Gluten-Free, Grain-Free, Vegan).jpg

Remember, "Your body is a temple, but only if you treat it as one".  Astrid Alauda.

If you like it, you can share it with your friends, it will be greatly appreciated by me. Thank you!.

If you do it, let me know in the comments below.


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