GF, DF, Vegan.
This healthy strawberry and beetroot cake is perfect for Valentine's Day, Mother's Day or for someone's special day. It is easy and quick to make and perfect for using up those extra ripe berries.
Recipe by one of our in-store Naturopaths, Jana.
Ingredients:
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1 ¼ cups strawberries or mix strawberries and raspberries, fresh or frozen and defrosted, stems removed
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2 ½ cups) almond flour / almond meal
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1 cup potato starch, or cornstarch, plus more if needed (alternatively can replace with vegan egg replacement but have to adjust almond flour for consistency)
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3 heaped teaspoons baking powder
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3 teaspoons beetroot powder or Mindful Foods Longevity powder
Optional add-ins
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1 teaspoon vanilla extract
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Pinch of any good quality salt
Method:
- Preheat the oven to 170°C (340°F). Line or grease cake pan in heart shape, or any cake tin you have.
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Add the strawberries to a food processor or blender. Blend until it forms a smooth puree and there are no chunks of strawberries.
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Add the rest of the cake ingredients to the food processor and process until the mixture is combined. The batter should be like a thick paste which holds shape when you scoop it. If your strawberries were bigger and juicer, you may find the cake butter to be runny. Then add 2-4 tablespoons more potato starch and blend again. Pour the cake butter in the tin and smooth with spatula.
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Bake the cake for 30-35 minutes or until you can insert a skewer in the middle, and it comes out clean. If the cake is cooking too fast outside, cover with aluminum foil.
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When finished, allow the cake to completely cool in the cake tin. You can cut the top of the cake to show the red colour. Cut hearts from paper and put on the cake. Dust with icing of your choice (I used monk fruit icing). Remove the hearts and decorate with vegan cheese icing sweetened with coconut nectar and vanilla (optional).
Enjoy with your beloved one.
