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Chocolate Cake:
2 medium beets, roasted and puréed (about ¾ cup)
2 eggs
½ cup almond flour (or oat flour)
¼ cup unsweetened cocoa powder
2 tbsp pure maple syrup (or sugar-free alternative)
2 tbsp olive oil or coconut oil
1 tsp baking powder
1 tsp vanilla extract
Pinch of salt
Avocado Chocolate Frosting:
1 ripe avocado
2 tbsp unsweetened cocoa powder
2 tbsp pure maple syrup
½ tsp vanilla extract
Cake:
- Preheat oven to 350°F. Grease or line an 8×8″ pan.
- Whisk all ingredients together in a bowl until smooth and glossy.
- Pour into the pan and bake 20–25 minutes, until the center is just set. Cool completely before frosting.
Frosting:
- Blend until silky smooth and spread over the cooled cake.
