Chocolate Beet Cake with Blackberry Frosting

Enjoy the rich, moist decadence of this chocolate beet cake with a sweet blackberry frosting on top. The naturally sweet beets go well with the strong cocoa flavor, and the bright blackberry frosting gives it a fruity, fresh taste.

Ingredients:

• 2 cups grated beets
• 1 cup almond milk
• 1/2 cup maple syrup
• 1/3 cup melted coconut oil
• 2 tsp vanilla extract
• 1 3/4 cups all-purpose flour
• 3/4 cup cocoa powder
• 1 1/2 tsp baking powder
• 1 tsp baking soda
• 1/4 tsp salt
• 1 cup blackberries for frosting
• 1/4 cup coconut cream
• 2 tbsp maple syrup

Instructions:

Warm the oven up to 175F 350C

A 9-inch round cake pan should be greased and floured

Grate the beets and mix them with almond milk, maple syrup, melted coconut oil, and vanilla extract in a large bowl

Mix the cocoa powder, baking powder, baking soda, and salt in a different bowl using a whisk

Slowly add the dry ingredients to the wet ones while stirring them together

Pour the batter into the cake pan that has been prepared

Use a spatula to smooth the top

Put it in the oven and bake for 30 to 35 minutes, or until a toothpick stuck in the middle comes out clean

Before frosting, let the cake cool all the way down

Add the blackberries, coconut cream, and maple syrup to a blender and blend until smooth

Spread frosting all over the top of the cake after it has cooled

Cut and serve

Have fun!