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Cacao Loaf with Beetroot Icing

1 min read

Cacao Loaf with Beetroot Icing

Nothing says I loaf you like a delicious celebratory chocolate cake. This one is made with cacao powder sweetened with coconut sugar and topped with a pretty pink icing naturally coloured with beetroot powder. We've even made our own chocolate chips using cacao powder and butter ... which is easier than you think and sure to impress.

Cacao Loaf with Beetroot Icing

Rated 5.0 stars by 1 users

Servings

10

Nothing says I loaf you like a delicious celebratory chocolate cake. This one is made with cacao powder sweetened with coconut sugar and topped with a pretty pink icing naturally coloured with beetroot powder. We've even made our own chocolate chips using cacao powder and butter ... which is easier than you think and sure to impress. Check out the video on Instagram

Image of Cacao Loaf with Beetroot Icing

Ingredients

Cake Batter

2 cups Plain gluten free flour
½ cup Power Super Foods Coconut Sugar
½ cup Power Super Foods Cacao Powder
2 tsp baking powder
½ tsp bicarb soda
¼ tsp salt
2 Free-Range eggs
1 cup unsweetened plant based milk (eg coconut)
1/3 cup extra virgin coconut oil
1 tsp vanilla extract
½ cup chocolate chips (see homemade recipe below)

Pink Beetroot Frosting

1 1/4 cup coconut yoghurt
2 tsp Power Super Foods Beetroot Powder
2 tbsp coconut flour
optional : 2 tbsp Coconut Sugar (blitz in a blender to create powdered sugar for a finer textured crumb)

Homemade Chocolate Chips

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Directions

Make homemade chocolate chips (method below) and set aside in the fridge.

Home made chocolate chips

Melt cacao butter in a small saucepan on a low heat.
Add cacao powder, coconut sugar and salt.
Allow to gently heat and continue to stir out any lumps.
Pour mixture into a lined container.
Place in the freezer until firm (approximately 30 minutes).
Once set, cut into chip sized chunks (they can big or small).
Set aside in the fridge.

Cake Batter

Preheat oven to 180 degrees fan forced.
Combine the dry ingredients in a bowl (flour, coconut sugar, cacao powder, baking powder, bicarb and salt).
Whisk eggs in a separate bowl and then whisk in the milk, oil and vanilla.
Stir the wet ingredients into the dry mixture and combine.
Stir through chocolate chips.
Pour into a greased/lined loaf tin and bake for 30 minutes, or until lightly browned on top.
Once loaf has completely cooled, spread with frosting and serve.
Keep stored in the refrigerator as frosting will soften.

Pink Beet Frosting

Place coconut yoghurt in a sieve or muslin bag above a bowl to allow excess liquid to drain, place in the refrigerator until ready to make frosting (this is an optional step it will just create a slightly firmer frosting).
Meanwhile, combine coconut yoghurt and beetroot powder in a bowl.
Add coconut flour to thicken and coconut sugar to sweeten (both optional steps).
Return to the refrigerator until ready to use.

Recipe Note

Recipe by Natural Spoonfuls