As you're probably aware, today is Earth Day, and we're celebrating the best way we know how: with a beetroot cake from raw dessert company, Sweetly Nude. This particular cake has a sweet secret. Not only is it raw (no oven required!), it is also vegan, gluten-free, and refined sugar-free. What better way to celebrate Mother Earth than with the all-natural fruits (or in this case, veggies) of her labor?
Yes, we typically like our cake full of as much traditional sugar and creamed-to-perfection butter as humanly possible, but trust us, after one bite your taste buds will get on board, too.
Chocolate, Lemon, & Lavender Beetroot Cake
Ingredients
Crust
2 cups cashews
1/2 cups walnuts
5 tbsp cacao
2 tbsp sliced ginger
3/4 cup soaked dates
1/2 cup dates
1 tsp cinnamon
Filling
2 cups chopped & peeled beetroot
1.5 cups cashews
1 cup dates
2 tbsp water
1/4 cup raw unsweetened shredded coconut
1/4 + 3 tbsp cacao
3/4 raw coconut oil
1 tbsp chopped ginger
1/4 tsp cinnamon
1 pinch Himalayan salt Toppings
Organic lemon zest
Organic dried lavender Instructions
1. For the crust: Sprinkle 2 tablespoons cacao in base of springform pan.
2. Using a food processor, blend the cashews, walnuts, 3 tablespoons cacao, cinnamon, and salt into a fine powder (make sure not to over-blend).
3. One by one, add the soaked and dried dates.
4. Add ginger and pulse into small chunks.
5. Press dough down into springform pan. Freeze.
6. For the filling: Blend dates, beetroot, and water until smooth. Add cashews. Blend. Add remaining ingredients and process until smooth. Spread mixture on base.
7. Seal and freeze for 2+ hours.
6. Top with as much lavender and lemon as your heart desires, and enjoy.
Crust
2 cups cashews
1/2 cups walnuts
5 tbsp cacao
2 tbsp sliced ginger
3/4 cup soaked dates
1/2 cup dates
1 tsp cinnamon
Filling
2 cups chopped & peeled beetroot
1.5 cups cashews
1 cup dates
2 tbsp water
1/4 cup raw unsweetened shredded coconut
1/4 + 3 tbsp cacao
3/4 raw coconut oil
1 tbsp chopped ginger
1/4 tsp cinnamon
1 pinch Himalayan salt Toppings
Organic lemon zest
Organic dried lavender Instructions
1. For the crust: Sprinkle 2 tablespoons cacao in base of springform pan.
2. Using a food processor, blend the cashews, walnuts, 3 tablespoons cacao, cinnamon, and salt into a fine powder (make sure not to over-blend).
3. One by one, add the soaked and dried dates.
4. Add ginger and pulse into small chunks.
5. Press dough down into springform pan. Freeze.
6. For the filling: Blend dates, beetroot, and water until smooth. Add cashews. Blend. Add remaining ingredients and process until smooth. Spread mixture on base.
7. Seal and freeze for 2+ hours.
6. Top with as much lavender and lemon as your heart desires, and enjoy.
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