Vegan Beetroot Cake with Sugar Free Coconut Frosting You'll Love To Try

The taste of this satisfying beautiful cake is perfect and one of the best cakes to enjoy for dinner! This homemade Beetroot Cake with yummy sugar free coconut frosting is so easy to make and tastes absolutely so delicious with or without frosting!

Powdered Erythritol: Powdered Erythritol is so simple to prepare at home by simply adding 1-2 cups of Erythritol into the blender. Blend the Erythritol until smooth and sift the powdered Erythritol to remove any lumps. You can decide to reduce or increase the quantity of powdered Erythritol for the frosting or you can use another sweetener for your frosting.

Flax-meal or Ground Flax-seed: This is simple to prepare at home by adding 1 cup of flax seed into the blender or coffee grinder. Blend the flax-seed until smooth and desired consistency is achieved. Store the ground flax-seed in an air tight container until ready to use.

Coconut Cream: Refrigerate 1 can of coconut milk for at least 12 hours and separate

the thick white coconut cream from the coconut water. You need just the thick cream that can be seen on top of the can for the frosting. The coconut water can be used for smoothies.

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INGREDIENTS

• 1/2 cup Coconut Milk

• 1/2 cup pure Organic Cane Sugar

• 5 medium fresh Beetroots (peel & grated)

• 3/4 Coconut Oil

• 2 1/2 cups All Purpose Flour

• 1 cup Oat Flour

• 3 1/2 tsp Baking Powder

• 1/2 cup Flax-meal

• 2 tsp Orange Extract.

SUGAR FREE COCONUT FROSTING

• 1 can of Coconut Cream (refrigerate and separate thick cream from Coconut Water)

• 2 tsp Vanilla Extract

• 1 1/2 cups powdered Erythritol or another sweetener

INSTRUCTIONS

1. Preheat the Oven to 350° F

2. Combine the flax meal with the wet ingredients, cane sugar and whisk until well combined with stand mixed or hand mixer

3. Squeeze the grated Beetroots with hand and add gradually to the mixture.

4. Mix together the remaining dry ingredients in a separate bowl and combine with the wet ingredients.

5. Mix together until well combined.

6. Grease and place a parchment paper into a cake pan (I used 24 x 24 cm square cake pan)

7. Flour the sides of the pan with about 1 tbsp of flour and pour batter into the pan.

8. Bake for 40 - 45 minutes or until toothpick inserted into the middle comes out clean.

9. Allow to cool at room temperature and enjoy.

10. To make frosting combine the ingredients for the frosting and whisk until smooth.

11. Cover it in a small bowl and refrigerate for about 30 minutes before using.

12. Spread the frosting on top of the cake and decorate with any topping you like. I decorated the cake with homemade beet flakes (grated dried beets) but adding beet flakes will cause some red stains on your cake so use it as topping only if you'll never mind like me.

STORAGE

Put the cake in an air tight cake container and keep container in the refrigerator if you topped the cake with frosting or keep container at room temperature without frosting until ready to eat. It can last up to 3 days at room temperature without frosting but should be refrigerated and eating within 2 days if topped with fruits or dried veggies.

Prep Time 25 minute

Baking Time 40 minutes

Total Time 1 hr 5 mins

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