Macadamia Beetroot Cacao Cake

Suits: GF, DF, Nightshade free, Vegan (contains macadamia nuts) 

Cake Ingredients:

• 200 gm finely grated (peeled) raw red beetroot 
• 50 gm red beetroot cooked, peeled & pureed
• 75 gm raw cacao powder
• 140 gm raw macadamia nuts, roughly chopped
• 190 gm buckwheat flour
• 80 gm millet flour 
• 220 gm coconut sugar 
• 4 tsp ground flax 
• 2.5 tsp cinnamon powder
• 2.5 tsp bicarbonate of soda
• 1 tsp ginger ground 
• Pinch of salt 
• 220 gm coconut oil, melted
• 150 gm coconut cream 
• 4 tbsp water
• 1 tbsp apple cider vinegar (this will activate the bi-carb soda)

Beetroot Icing Ingredients:

• ⅓ cup coconut oil 
• ¼ cup beetroot puree 
• 1 tbsp maple syrup

Method:

• Preheat oven at 170°c / 350°f
• Line round cake tin with baking paper and oil if needed
• Mix flax with 4 tbsp water 
• Combine dry ingredients and mix well
• In a separate bowl, mix together the beetroot puree, coconut cream, coconut oil, grated beetroot and macadamia nuts
• Mix wet ingredients together with dry ingredients and apple cider vinegar
• Use a spatula to fill your cake tin
• Bake for 40 minutes or until a skewer comes out clean 
• Cool on a wire rack
• To make the icing, combine icing ingredients in a small saucepan on medium-heat and stir frequently to combine
• Allow to cool in order to set 
• Once cooled mix well and then spread over top of cake 
• Garnish, slice and enjoy! 

Santos Organics is proud to partner with Conscious Grounds Kitchen

This recipe was developed in collaboration with Conscious Grounds Kitchen expert team of chefs and nutritionists. Conscious Ground Organics is a certified organic farm and earth education centre in Byron Bay. Their philosophy is to bring compassion, love and healing through the food they grow, while the affiliated Conscious Ground Kitchen is dedicated to providing the most delicious, nutrient-rich food products for your home, because great nutrition is vital for a healthy lifestyle.