Chocolate Beet Cake
For the cake
1 ½ cups all purpose flour
½ cup unsweetened cocoa powder
1 cup coconut sugar
1 teaspoon baking soda
½ teaspoon salt
¼ cup coconut oil
½ cup beets pureed
¾ cup water
1 teaspoon apple cider vinegar
2 ripe avocados
½ cup maple syrup
½ cup unsweetened cocoa
2 teaspoons vanilla extract
1 tablespoon melted coconut oil
Cook's Note: To make beet puree, peel and chop one or two beets. Place in a pan with enough water to cover. Bring to a boil, then reduce heat and cook until beets are tender, about 20 minutes. Let beets cool, then place in a food processor with 1-2 tablespoons of the beet water. Process on high until smooth.
Preheat the oven to 350F. Lightly grease and flour a 9 inch springform cake pan.
In a large mixing bowl, combine the gluten free flour, cocoa powder, sugar, baking soda, and salt. Whisk together.
Add the coconut oil, beet puree, water, and apple cider vinegar. Mix batter by hand.
Pour batter into prepared cake pan. Bake for 35 minutes, or until a toothpick inserted in the middle of the cake comes out clean.
Let the cake cool in the pan for about 25 minutes, then run a knife around the edges of the cake and remove the cake from the springform.
While the cake is cooling, prepare the frosting. Combine all of the ingredients in a blender or a food processor and blending until smooth. You will probably have to scrape down the sides a few times in between blending. Taste test to see if you prefer more maple syrup.
Frost the cooled cake and store the it in the refrigerator until ready to serve.