A tasty and nutritious take on the popular red velvet cake, this Ceres Organics Velvet Cake with Brazil Nuts is a surefire crowd-pleaser.
Ready in 50 minutes, serves 10
For the cake:
2 cups Ceres Organics Brazil Nuts
1/2 cup Ceres Organics Sultanas
4 Medjool dates
1/4 cup Natural Value Maple Syrup
2 medium beetroots, grated
2 small carrots, grated
Rind of 1 orange
Juice of 1/2 orange
2 1/2 cups Ceres Organics Desiccated Coconut
3 tbsp Ceres Organics Psyllium Husk
For the icing:
2 avocados
1/4 cup Planet Organic Cocoa Powder
1/4 cup Natural Value Maple Syrup
squeeze of orange juice
1/2 tsp Ceres Organics Vanilla Extract
Ceres Organics Velvet Cake with Brazil Nuts recipe
In a food processor, grind the brazil nuts. Add the sultanas, dates and maple syrup. Process until well combined, with a relatively fine texture.
In a separate bowl, combine the grated beetroot, carrots, orange rind and orange juice. Add the brazil nut and dried fruit mixture and combine well. Stir in the desiccated coconut and psyllium husk. The mixture should be relatively dry, with a consistency of cooked cake.
Line a cake tin with baking paper, and press the cake mix in. Set aside to chill for 20 – 30 minutes.
To make the icing, combine all ingredients in the food processor and blend to a smooth, velvety consistency.
Once the cake is chilled, spread with the icing. Decorate with extra chopped brazil nuts and orange rind.
