Preparation Time: 20 minutes,

Cooking Time: 45-50 minutes,

Store: In an airtight container in the refrigerator for 3 days (if it’ll last that long).

INGREDIENTS

For the Cake

¼ cup espresso

¼ cup coconut oil, melted

200g raw beetroot*, peeled and roughly chopped

¾ cup nut milk**

1 cup coconut sugar

1 cup of Pana Organic 100% Cacao Powder

½ tsp salt

1 tsp baking powder

¾ tsp baking soda

1¼ cups plain GF flour mix***

1/2 cup of Pana Organic Dark Choc Buttons or the Pana Organic Seventy % Dark Chocolate, roughly chopped

Chocolate Ganache

100g of Pana Organic Dark Choc Buttons or the Pana Organic Seventy % Dark Chocolate, roughly chopped.

1/3 cup full fat coconut milk

Pinch of Salt

METHOD

For the Cake

Preheat the oven to 160° C (fan forced) and line an 8” round cake tin with baking paper.

Place beetroot, espresso, coconut oil and nut milk in a blender and blend until smooth. Transfer mixture to a large bowl.

In a separate bowl, sift together sugar, cocoa powder, salt, baking powder, baking soda and flour.

Gently fold dry ingredients into the wet ingredients.

Once the mixture is smooth, stir in choc buttons.

Transfer batter into the prepared baking tin and bake for about 45-50 minutes or until a skewer inserted into the middle comes out clean.

Allow the cake to cool down completely after baking and before icing.

Chocolate Ganache

Heat coconut milk in a small pot until it begins to bubble.

Add choc buttons and sea salt flakes to a glass bowl. Pour over hot coconut milk and stir until smooth and glossy. Allow to cool slightly before pouring over the cake.

Decorate with a dusting of 100% Cacao Powder, chocolate shavings or with fresh raspberries.

Notes

*Approx. 2 small beetroots

** Any non-dairy / plant based milk will work here.

***Make sure GF flour contains a mix of flours and starches (such as rice flour, potato or tapioca starch) to ensure the cake has a spongy, fluffy texture.)