Fudgy chocolate beetroot cake

Ingredients

• 2 beetroots, peeled and grated
• 1 large carrot, grated
• 2 eggs
• 3 tablespoons virgin coconut oil, melted
• 1/2 cup pitted dried dates, blitzed or finely chopped
• 1/3 cup maple syrup
• 1 tablespoon vanilla extract
• 1 tablespoon apple cider vinegar or white wine vinegar
• 1 cup gluten free flour (approx.)
• 2 teaspoons baking powder
• 1/3 cup cacao powder (cocoa powder also works)
• 1 pinch salt

Icing

Combine 1 tablespoon melted virgin coconut oil, 1 tablespoon cacao powder, 2 tablespoons maple syrup and a pinch of salt.

Steps

1. Preheat the oven to 180°C.
2. In a large bowl, combine the beetroot, carrot, eggs, melted coconut oil, dates, maple syrup, vanilla and vinegar.
3. In a separate bowl, mix the gluten free flour, baking powder, cacao powder and salt.
4. Add the dry ingredients to the wet ingredients. Mix until just combined and do not over mix. If the batter looks too wet, add a few more tablespoons of flour (it can fluctuate depending on how large the carrot and beetroot are). The mixture should look wet but not runny.
5. Bake at 180°C until a knife comes out clean, about 18 minutes depending on your oven.
6. Remove from the oven and let cool before drizzling the icing over.