Method
1. Preheat a fan-forced oven to 180C and line a cake tin with greaseproof paper.
2. Peel and quarter the beetroot and pulse in a food processor until it’s finely chopped (it will resemble a sloppy beetroot dip). Then add coconut oil, maple syrup, cacao & beetroot into a saucepan on really low heat and stir for a couple of minutes until all combined and it resembles a smooth chocolate sauce.
3. Mix together the almond meal, coconut palm sugar, and baking powder in a large bowl until combined. Then add the beaten eggs and chocolate/beetroot mix to the bowl and stir until completely combined.
4. Pour the mix into the lined cake tin and bake in the oven for 30-40 minutes or until cooked through. Leave to cool before removing from the tin.
Icing
1. Melt chocolate in a saucepan on very low heat
2. Once it’s melted, remove it from the heat pour in coconut cream and beat until combined
3. Leave to cool for a few minutes then continue to beat until it’s smooth and glossy. Spread over the cake and enjoy.
