Vegan Choc Beetroot Cake

Vegan Choc Beetroot Cake

Posted by Nicole Frain on Aug 31, 2018 in #Recipes.

A moist cake loaded with protein and berries!

We're big fans of carrot cake here at Bulk HQ... Especially this week's fully loaded High Protein Carrot Cake from Clean Treats!

Featuring 14 grams of protein per serve and the goodness of healthy fats from coconut oil and our optional toppings, this cake is hard to say no to.

And if you love chai you'll love the tasty blend of spices in this treat. We're talking cloves, cinnamon and nutmeg.

Our High Protein Carrot Cake makes the perfect morning tea and is big enough to share around the whole office.



Ingredients

For the base:

  • 2 scoops (60g) Bulk Nutrients Earth Protein in Chocolate
  • 1 beetroot
  • 1 carrot
  • 1/4 cup cacao butter – melted
  • 1/4 cup macadamia oil, almond oil or coconut oil
  • 1/2 cup no added sugar maple syrup
  • 1 cup almonds
  • 1 cup desiccated coconut
  • 1/3 cup currents
  • 1/2 cup cocoa powder
  • 8 medjool dates
  • 1 tablespoon psyllium husk
  • 1 tablespoon coconut sugar
  • Pinch of salt

For the creamy layer:

  • 75g cacao butter – melted
  • 2 teaspoons vanilla bean paste
  • 1 tablespoon no added sugar maple syrup
  • 1 can coconut cream – thick component
  • 3 tablespoons coconut oil

For the chocolate topping:

  • 75g cacao butter – melted
  • 1/2 cup cashew nuts
  • 1/2 cup no added sugar maple syrup
  • 1/2 cup cacao powder
  • 1/2 cup water
  • Pinch of salt

Directions

  1. To make the base: Line a standard 8 x 8 inch cake tin with baking paper and set aside.
  2. Grate carrot and beetroot in a food processor.
  3. Add almonds and coconut and blend until well combined.
  4. Add all other ingredients and blend well.
  5. Stir by hand in needed. Taste and if it requires more salt or sweetness add additional ingredients.
  6. Press mixture into the cake tin and set aside.
  7. To make the creamy layer: Combine all creamy layer ingredients in a processor and blend until smooth. Taste and sweeten if required.
  8. Pour over the base.
  9. Set in the fridge for two hours before making the chocolate topping.
  10. While this sets, cover the cashews for the chocolate topping with melted cacao butter and maple syrup to soften.
  11. To make the chocolate topping: Place all topping ingredients in a blender (except the water) and process until smooth.
  12. Pour in the water, this will loosen the mixture.
  13. Pour chocolate mixture over the creamy layer.
  14. Return back to fridge to set overnight.
  15. Remove from the fridge and slice with a hot, sharp knife.
  16. Drizzle with optional toppings if desired.

*Optional toppings: Chocolate drizzle, coconut, blueberries and raspberries

Compare all Bulk Nutrients proteins