250 g large cooked beet
360 g apple pure ( recipe below)
300 ml unsweetened vanilla almond milk
400 g buckweat flour
150 g coconut sugar
2 tsp pure vanilla extract
1 cup + 1 heaping Tbsp whole-wheat pastry flour or unbleached all-purpose flour
6 tablespoon unsweetened cocoa powder + more for topping
pinch of salt
For the frosting
100 g coconut cream
1 table spoon almond butter
2 tablespoon maple syrup or honey
1 tablespoon cocoa powder
50 g crushed almonds
First make apple puree
Peel the apples and remove their core.
Cut them into bite-sized pieces, and place them into a large saucepan. Add the water, two tablespoons of the lemon juice, and the cinnamon.
Cover and cook over medium heat for about 15 to 20 minutes, or until apples are soft.
Preheat the oven to 190C ( fan 170C)
Place the cooked beets into the food processor and blend until a smooth puree forms.
Add rest of ingredients cake ingredients and blend until perfectly smooth and creamy.
Grease a cake tin with coconut oil , then pour in the mix and bake for about 20 minutes until you can pull a stick out of the center totally clean.
Cool cake before frosting.
For the frosting:
Place the coconut cream in blender with 3 tablespoons boiling water and stir until it is totally melted. Add almond butter, honey or maple syrup, cacao and blend until smooth. Place it in b bowl and add crushed almonds and mix together. Pour the icing over cake :)