Beetroot Red Velvet Mud Cake

Serves: 12|Prep: 30 minCook: 25 min

Who doesn’t love red velvet cake? I’ve put my Wholesome spin on the traditional red velvet cake by adding nutritious beetroot. In fact, beetroot is packed with essential nutrients such as fibre, vitamin B9, potassium, iron, and vitamin C, plus adding beetroot will give your cake that rich red colour. I’ve iced this beauty with a tasty ricotta frosting, which is high in protein and calcium so you can indulge, guilt free!

Ingredients

Method

Cake:
370g grated beetroot (raw) (about 3 beetroots)
4 large eggs
2 tbs coconut oil, melted
½ cup maple syrup or raw honey
1 ½ tsp vanilla extract or powder
4 Medjool dates, pitted
3 cups almond meal
1/3 cup raw cacao
2 tsp baking powder
½ tsp baking soda
Pinch sea salt

Ricotta Frosting:
60g unsalted butter, softened
300g firm ricotta
2 tbs maple syrup
1 tsp lemon zest
Stevia, to taste

Toppings:
Fresh raspberries or strawberries (optional)

1.	Preheat oven to 180°C and line three 15cm round cake tins with baking paper.
2.	Place beets, eggs, oil, maple syrup, vanilla extract and Medjool dates into a blender and blend until smooth.
3.	In a large bowl, combine all dry ingredients.
4.	Add beet mix to the dry ingredients and whisk until well combined.
5.	Divide batter between the three cake tins and bake in the oven for 25 mins or until a cake tester comes out clean.
6.	Allow to cool completely before frosting.
7.	To make the frosting beat butter until smooth.
8.	Add ricotta and beat for another 2-3 mins until smooth and fluffy.
9.	Add maple syrup, lemon zest and stevia (if using) and beat until well combined.
10.	Place one cake layer on a cake stand or plate and spread 1 cup of the frosting evenly over the cake. Repeat with second layer. Place the third cake layer on top and frost with the remaining frosting.
11.	Decorate with fresh berries (optional).