Choc Beetroot Red Velvet Cakes

There is no better occasion than Valentines Day for these cute red velvet cakes!! With the some hidden veg and a hint of choc this recipe is a MUST!!

This recipe is in collaboration with house using their silicone heart shaped molds, perfect for valentines or galentines!

Servings: 8

Ingredients

1¼ cup Almond Meal

¼ cup Tapioca Flour

½ cup Coconut Sugar

1 tbsp Cacao Powder

1 tsp Baking Powder

¼ tsp Bicarb Soda

Pinch Salt

2 Free-Range Eggs

4 Cooked Beetroots

1 tsp Vanilla Extract

Rose Petals, optional garnish

Cream Cheese Frosting

½ cup Cream Cheese

1 tbsp Maple Syrup 

½ tsp Vanilla Extract

Method

Preheat oven to 180 degrees.

1. Add almond meal, tapioca flour, coconut sugar, cacao powder, baking powder, bicarb and salt to a bowl.

2. Blitz beetroot in a blender and set aside two tablespoons.  

3. Add egg and vanilla to blender and blitz with beetroot. 

4. Add wet ingredients to dry mixture and stir to combine. 

5. Divide mixture between a muffin trays (or I used heart moulds). 

6. Bake for 30 minutes or until cooked through and lightly browned (use a skewer to test if it comes out clean). 

7. Whip cream cheese, maple syrup and vanilla until combined (I blitzed mine in the blender).

8. Frost cakes with cream cheese and top with rose petals. 

After some more delicious recipes? 
Try these!

• Strawberry Sponge Cake with Vanilla Protein Whipped Cream

• Pancake Cake

• Double Choc Protein Muffins