Beetroot Chocolate Cake With Buttercream Frosting Recipe

Name: Beetroot Chocolate Cake With Buttercream Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Beetroot Chocolate Cake; 2 cups non-dairy milk, almond or cashew; 2 teaspoons apple cider vinegar; 1 cup 2 tbs raw sugar; 1/2 cup 2 tbs sunflower oil; 4 beets, peeled and grated; 3/4 cup cocoa powder; 2 cups all-purpose flour; 1 tablespoon tapioca flour; 3/4 teaspoon baking soda; 1 teaspoon baking powder; 3/4 teaspoon salt; Buttercream Frosting; 4 tablespoons non-dairy butter; 2 1/2 cups confectioners sugar; 4 ounces non-dairy cream cheese; 1/4 teaspoon vanilla extract; 1 cup toasted hazelnuts

Servings: persons

Beetroot Chocolate Cake
2 cups non-dairy milk, almond or cashew
2 teaspoons apple cider vinegar
1 cup 2 tbs raw sugar
1/2 cup 2 tbs sunflower oil
4 beets, peeled and grated
3/4 cup cocoa powder
2 cups all-purpose flour
1 tablespoon tapioca flour
3/4 teaspoon baking soda
1 teaspoon baking powder
3/4 teaspoon salt
Buttercream Frosting
4 tablespoons non-dairy butter
2 1/2 cups confectioners sugar
4 ounces non-dairy cream cheese
1/4 teaspoon vanilla extract
1 cup toasted hazelnuts

1
["Preheat oven to 350u00b0.", "Grease, flour, and line two 9"" cake pans with parchment paper. In a large bowl, mix together almond milk and apple cider vinegar. Let sit for 5 minutes.", "Peel and grate four beets. Set aside in a small bowl. In a medium bowl, mix together dry ingredients including all-purpose flour, cocoa powder, tapioca flour, baking soda, baking powder, and salt. Add sugar, oil, and vanilla extract to the milk and vinegar ingredients. Add the dry ingredients to the wet ingredients and whisk together until smooth. Slowly fold in beetroots. Pour the batter into prepared 9"" pans and bake on the center rack for 25-30 minutes, or until you can cleanly remove a toothpick.", "Let the cakes cool for 15 minutes. Turn the cakes out of the pan and cool. While waiting for the cakes to cool completely, mix together the Minimalist Baker's ingredients for cream cheese frosting and toast hazelnuts for 8-10 minutes, or until they release a nutty aroma.", "Remove the dome from each cake layer, frost one layer and sprinkle half the toasted hazelnuts, then frost the exterior and decorate with the rest of the hazelnuts."]

2016

kcal

Calories

Fat

267

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: Beetroot Chocolate Cake, 2 cups non-dairy milk, almond or cashew, 2 teaspoons apple cider vinegar, 1 cup 2 tbs raw sugar, and more.

Yes, Beetroot Chocolate Cake With Buttercream Frosting falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Beetroot Chocolate Cake With Buttercream Frosting

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