Raw Beetroot Cake with Walnut and Fig Crust (grain-free & vegan)
Serves: 8" cake
  • Crust layer:
  • 150g walnuts (1½ cups)
  • 8 dried figs
  • 2tbsp raw cacao
  • ½tsp cinnamon
  • pinch of sea salt
  • Beetroot layer:
  • 300g raw beetroot, peeled and finely grated (2 cups)
  • 200g coconut butter or creamed coconut (1 cup)
  • 2tbsp coconut oil
  • 2tbsp almond milk
  • 2tbsp maple syrup
  1. Prepare 8" spring form round cake tin.
  2. Peel and finely grate beetroot and set aside.
  3. Place the walnuts into food processor, pulse few times until they broken down. Add figs, cacao, cinnamon and sea salt and blend until the mixture comes together. Spoon the mix into the cake tin, spread evenly onto the base and press tightly down. Place into a fridge.
  4. In a double boiler gently melt coconut butter with coconut oil. Leave to cool a little and place into food processor. Add beetroot, almond milk and maple syrup and blend until smooth. It will be a thick mix.
  5. Spoon onto the crust layer and smooth out the top.
  6. Place into a freezer for at least 1 hour to set.
  7. Once set, gently remove from the tin and place onto a serving dish.
  8. Decorate with your choice of toppings and serve.
  9. Slice the leftover cake and store in freezer. It's easier to slice the cake when slightly frozen.
  10. Enjoy!
If the figs are too dry, soak them in some hot water for about 20 minutes to soften and drain well.
Recipe by Nirvana Cakery at https://nirvanacakery.com/raw-beetroot-cake/