This recipe I adapted using Holistic Valley xylitol, raw organic cacao, organic spelt and organic food grade essential oil (by Holistic Valley). It’s wheat and refined sugar free and contains veg!! As a bonus it is absolutely gorgeous, with a gateaux-like consistency and ideal served with cream!
INGREDIENTS
Cake:
9oz organic butter and/or organic coconut oil (I used 6 butter, 3 coco)
5oz xylitol and/or honey (I used equal mix)
3 organic eggs
1teasp baking powder
Pinch Himalayan salt
9oz raw beetroot (can sub half for raw sweet potato) – finely grated or whizzed in processor
7oz flour (I used 3.5oz spelt, 2.5oz ground almond and 1oz coconut flour)
For choc sponge: add 7-8 tablespoons raw cacao powder
Cream:
2 ripe avocados (or equivalent amount of butter, or part and part)
7-8 tablespoons cacao powder
Organic Maple syrup to taste (quite a bit)
METHOD
To make the Sponge:
whizz fat and honey/xylitol
add eggs and whizz
add all dry ingredients then whizz
mix veg in.
Place into 2 x 7 inch cake tins lined with greased paper. Bake for 30mins gas 5
Cream & Topping:
whizz peeled and stoned avocados/butter with cacao powder, keep adding maple til sweet enough. I added roughly 6 tablespoons. Wait for cake to cool before spreading on. Makes enough for cream layer between cakes an on top.
VARIATIONS:
for chocolate orange – add a few drops Organic Food Grade Sweet Orange Essential Oil to the cream mix
for chocolate mint – add a few drops Organic Food Grade Peppermint Essential Oil to the cream mix
(I use Holistic Valley Organic Food Grade Essential Oils from Shop Holistic)
