Vegan and gluten-free frosted chocolate cake made with Navitas Organics Cacao Powder

Sweetheart Chocolate Cake Recipe

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.
 

INGREDIENTS

For the Cake:
2 Tbsp. Navitas Organics Chia Powder

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:
1 cup Navitas Organics Cashew Nuts, soaked in water overnight and drained

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:
3 Tbsp. Navitas Organics Cacao Nibs

Edible flower petals (optional)

DIRECTIONS

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
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Image of Sweetheart Chocolate Cake Recipe

Sweetheart Chocolate Cake Recipe

Julie Morris | Luminberry

Servings

1 single-layer cake (About 10-12 slices)

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.

Ingredients

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Directions

  1. Preheat the oven to 350°F. Spray a 9-inch round cake pan with cooking spray and dust lightly with flour.
  2. In a small bowl, whisk together the chia powder and water. Set aside to hydrate.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.

  9. Store the cake loosely covered and refrigerated, where it will last about 5 days.

Servings: 1 single-layer cake (About 10-12 slices)
Submitted by:

Julie Morris | Luminberry