Wednesday, August 15th, 2018

Raw Beet, Strawberry, and Coconut Cake with Coconut Cashew Nut Frosting

Published on July 15, 2018 by   ·   No Comments Pin It
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An ingredient like beet, with such a strong color, is great for adding color to cakes—choose the purple variety. With such a vibrant red base and clean white topping, it’s a real showstopper. We sometimes decorate it with fresh strawberries and edible rose petals, for an extra color burst.

Raw Beet, Strawberry, and Coconut Cake with Coconut Cashew Nut Frosting

Raw Beet, Strawberry, and Coconut Cake with Coconut Cashew Nut Frosting

Raw Beet, Strawberry, and Coconut Cake with Coconut Cashew Nut Frosting

MAKES 1 x 8-inch round cake/ EQUIPMENT 8-inch round springform cake pan and a food processor/ GF DF V+

  • 1½ cups pitted dates
  • 1 ounce freeze-dried strawberry powder
  • 2 tablespoons coconut oil
  • 2 cups dry unsweetened coconut
  • 1 cup almond meal
  • 1½ cups grated raw beet

FOR THE TOPPING

  • ½ batch of Vanilla Cashew Nut Frosting (page 214)
  • 2/3 cup dry unsweetened coconut
  • Dry unsweetened coconut or fresh strawberries, for decoration (optional)

1 Line an 8-inch round springform cake pan with parchment paper. We find springform pans are best when making raw cakes as it’s easier to get the cake out.
2 In a food processor, blitz together the dates, strawberry powder, oil, dry unsweetened coconut, and almond meal until they form a smooth paste. Add the grated beet to the mix and pulse until it is well combined but has not lost its grated form. This is because you want some of the texture from the grated beet in the finished cake.
3 Empty the cake batter into the cake pan and smooth the top well. Place in the refrigerator.
4 To make the frosting, take half a batch of Cashew Nut Frosting and stir in the dry unsweetened coconut. Don’t use the blender here as you want the coconut to give texture to the frosting. Pour the frosting over the top of the cake and level it. Let chill in the refrigerator for at least 4 hours, or overnight.
5 You can make this cake in advance and keep it in the refrigerator for 4 to 5 days, or in the freezer for 4 weeks. Defrost for 1 to 2 hours in the refrigerator before eating.
6 When you are ready to serve, turn out the cake and decorate it with more dry unsweetened coconut or some fresh strawberries.

NUTRITION NOTE
Deeply colored fruit and vegetables are high in antioxidants, making them an important part of our diet. We should all be aiming to eat something from every color of the rainbow, every day.

Recipe via Melissa Sharp’s Super Loaves & Simple Treats is a treasure trove of atypical “healthy” treats. Using high quality, unprocessed ingredients—many of which are gluten-free and/or vegan—you can literally have your cake and eat it too. Melissa began her healthful baking journey, when she was diagnosed with breast cancer at age 36. By supplementing her chemotherapy with nutritious eating, she took control of her wellness and developed a new passion. Enthused with a mission to nourish herself and others, Sharp quit her corporate job and became the owner of Oxford’s hit bakery Modern Baker in the UK.

Reprinted from Super Loaves & Simple Treats by arrangement with Avery, an imprint of Penguin Publishing Group, a division of Penguin Random House LLC. Copyright ©2018, Melissa Sharp.

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