A simple, rustic chocolate cake with a thick layer of beetroot rose frosting, infused with the Wild Bloom Botanicals rose tincture! Visit wildbloombotanicals.com for more organic herbal goodness.
1/2cupactivated almond flouror activated nuts/seeds of your choice
3/4 cupWild Bloom Botanicals raw cacao powder
2tspWild Bloom Botanicals chaga & reishi powder
1 tspnon-aluminum bicarb soda
1/4tspsea salt
1/4cuproughly chopped beets
1cupraw grass fed goat yogurtor milk/yogurt of your choice
1tspraw apple cider vinegar
3/4cupmaple syrupmore or less, to taste
1/3cupvirgin cold-pressed coconut oilor raw grass fed butter
1tspvanilla bean
1/2cupspring or filtered water
Beetroot rose cashew frosting
3/4cupraw activated cashews, soaked and drainedsoaked overnight or at least 2 hours
2tbspvirgin cold pressed coconut oilor raw grass fed butter
1full dropperWild Bloom Botanicals rose tincture
3tbspmaple syrupmore or less, to taste
1tspvanilla bean
1tspfreshly squeezed lemon juice
1/4cuproughly chopped beets
1/4tspsea salt
2-4tbspspring or filtered water or more, as needed
schizandra powder and/or dried flowers, chopped chocolate, fresh berries or goji berries to garnish
Instructions
Chocolate cake batter
Make the chocolate cake batter. Preheat the oven to 350 F. Place parchment paper into the bottom of an 8x8 inch cake pan, folding the edges over to secure the paper. Set aside.
In a large bowl, combine the dry ingredients: buckwheat and almond flour, Wild Bloom Botanicals cacao powder and chaga reishi powder, bicarb soda, and sea salt. Whisk to combine. To a food processor, add the wet ingredients: beets, yogurt, apple cider vinegar, maple syrup, coconut oil, vanilla bean, and water. Blend to reduce into an even paste. Add the dry ingredients and blend to a batter, making sure not to overmix.
Scrape out the batter into the cake pan and slide the pan into the oven. Bake for 20-23 minutes, or until a toothpick emerges clean when inserted into the center. Let the cake cool completely while you make the frosting.
Beetroot rose cashew frosting
Rinse out the food processor. Place the cashews, coconut oil, rose tincture, maple syrup, vanilla bean, lemon juice, beets, salt, and water, and blend for several minutes until the mixture is reduced into a fine paste, stopping to scrape down the sides or redistribute bits of cashew if necessary. Add some more water to thin out as needed.
Scrape the mixture out into a small bowl, then spread it over the cooled chocolate cake. The frosting will be nice and thick, so let it drip over the sides of the cake as you spread it. Place the cake in the freezer for about 20 minutes to harden off the frosting. Remove, slice, serve and devour!
Notes
If you don't want to use almond flour, feel free to use an equal amount of any other activated nut or seed you can find that can easily be blended up in the food processor. You could even use cassava flour, coconut flour, or another gluten free flour, if you like. Use the ingredients that make you feel best.
If you're watching your blood sugar or don't like to use sweeteners, reduce or completely omit the maple syrup if you like. The cacao, vanilla and even cashews have a natural sweetness that's great on their own, and if you use coconut flour instead of almond flour, that will also enhance the natural sweetness. I've even tried this with 2 pitted Medjool dates blended evenly into the batter and the resulting sweetness was good enough for me. Do not use straight up sugar, though—that's foul.
Store unused portions for up to 3-4 days in the refrigerator.
For longer term storage, place in a sealed glass or silicone container in the freezer for 3-6 months.
Click here for the Wild Bloom Botanicals rose tincture!