Sweetheart Chocolate Cake
This is not just any chocolate cake - it’s one that’s actually good for your heart! Each extra-moist‚ chocolatey, and lightly sweetened bite contains an impressive array of cardiovascular-friendly foods‚ including cacao‚ chia‚ avocado‚ and beets.
For the Cake:
⅓ cup water
¾ cup gluten-free flour, or all purpose flour
1 tsp. baking powder
1 tsp. baking soda
½ tsp. sea salt
⅓ cup Navitas Organics Cacao Powder
1 Tbsp. Navitas Organics Maca Powder
3 Tbsp. Navitas Organics Cacao Nibs
⅓ cup dairy-free mini chocolate Chips (optional)
½ cup mashed avocado
¼ cup coconut oil, melted
1 coconut palm sugar
1 cup grated beet
For the Frosting:
6 Tbsp. arrowroot powder
2 Tbsp. apple cider vinegar
1 Tbsp. lemon juice
¼ tsp. sea salt
½ Tbsp. vanilla extract
¼ tsp. almond extract
2 Tbsp. maple syrup
2 Tbsp. coconut oil, melted
For the Garnish:
Edible flower petals (optional)
Preheat the oven to 350°F. Spray a 9-inch round cake pan with cooking spray and dust lightly with flour.
In a small bowl, whisk together the chia powder and water. Set aside to hydrate.
In a medium bowl, combine the flour, baking powder, baking soda, salt, cacao powder, maca powder, cacao nibs, and chocolate chips (if using) – mix well.
In a separate large bowl, combine the avocado with the chia mixture, whisking vigorously until you have a smooth puree without lumps. Mix in the coconut oil and sugar, then fold in the grated beets.
Add the dry ingredients to the wet and mix until just combined – batter will be fairly thick. Transfer the batter to the prepared cake pan, lightly smoothing out the top into an even layer.
Bake for 35-40 minutes, until a toothpick comes out mostly clean (a few crumbs are okay for this cake, just so long as it’s not gooey). Place on a baking rack to partially cool in the pan for 10-15 minutes, then carefully flip onto the rack to finish cooling.
While the cake is baking, make the frosting. In a food processor, combine all the ingredients except the coconut oil. Process until completely smooth, stopping the machine and scraping down the sides as needed – this will take a few minutes. Once smooth, add the coconut oil and process once more to combine.
When the cake is cool, frost and scatter the remaining cacao nibs on top with flower petals, if using. Loosely cover and refrigerate for a minimum of one hour before serving to allow the frosting to solidify and set.
Cake should be stored loosely covered and refrigerated, where it will last about 5 days.
Makes 1 single-layer cake (About 10-12 slices)
Submitted by Julie Morris | Luminberry