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Chocolate Beet Cake with Maple Cashew Frosting

This is a fantastic recipe with excellent texture and taste. Although it is not raw, it is vegan and dense enough that one slice will leave you quite content and fulfilled (and maybe even asking for seconds).

Nutrition per slice (assuming 12 slices): 160 calories, 21g carbs, 7g fat, 4g protein, 2g fiber, 13g sugar

3-5 small beets (to make about 1-1/2 cups when cooked down)
1/2 cup unsweetened coconut milk
1 tsp apple cider vinegar
1/2 cup maple syrup
1 tsp vanilla extract
1/2 cup raw cocoa powder
1-1/2 cup kamut flour
2 tsp baking powder
1/2 tsp sea salt
unsweetened applesauce (only if necessary)

1-2 cups raw cashews, soaked for at least 3 hours
2 Tbsp (or up to 1/4 cup) coconut milk
2 Tbsp (or up to 1/3 cup) maple syrup
1-2 tsp vanilla extract



1) Add apple cider vinegar to coconut milk, stir, and set aside.

2) Wash and dice beets, place them a small saucepan, and add just enough water to cover. Boil them down, covered if possible, until translucent, adding water as necessary. There should be a little bit of water left when you remove the beets from heat.

3) With an immersion blender, small food-processor, or blender, mash the beets until they are the consistency of applesauce. Put the mashed beets in a measuring cup and allow to cool (or speed up the process with an ice cube or two.) If you have less than 1-1/2 cup, add unsweetened applesauce to make up the difference.

4) Add vinegar-coconut milk mixture, maple syrup, and vanilla extract and stir well. Mix the dry ingredients (flour, cocoa powder, baking powder, salt) separately and then mix the wet and dry ingredients until wet. Avoid overmixing.

5) Add to your pans of choice and bake for 25 minutes at 350 F.


Add all ingredients to blender, and blend until as smooth as possible. This is a very thick substance for most blenders; if the blades are not moving, stop the blender and move things around a bit with a kitchen tool. If that doesn't work, add a little liquid (coconut milk, maple syrup) until you can get it moving again.

Add the milk and syrup gradually, trying to keep the frosting as thick as possible (less milk) and only as sweet as necessary (less maple syrup).

Keep tasting it - turning off the blender and using a spatula - until it reaches the consistency and taste you want.

Once you let the cakes cook on wire racks, you can frost them like any layer cake with the cashew frosting. It turns out better the next day, once everything has soaked in nicely.

Adapted from:

Karen Foster is a holistic nutritionist, avid blogger, with five kids and an active lifestyle that keeps her in pursuit of the healthiest path towards a life of balance.

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