Raw Beetroot Cake with essential oils

Raw Beetroot cake? I know, it may sound a bit unusual. But since we found the recipe by Amanda of The Raw Food Kitchen and tried it for the first time, we were surprised how delicious it was. So, here is my take on the raw beetroot cake. In my recipe I used raw organic honey instead of maple syrup and dōTERRA Wild Orange and Ginger essential oils instead of mixed spice for the cake. For the ganache I used  dōTERRA Lemon essential oil instead of lemon juice. Give this recipe a try and let me know how you liked the cake. This recipe makes a full 27cm rectangular cake tin.

Raw Beetroot Cake

Cake ingredients:

  • 2 cups brazil nuts

  • 4 medjool dates (pitted and chopped)

  • 1/2 cup raisins

  • 1/2 cup organic raw honey

  • pinch himalayan salt

  • 3 drops dōTERRA Ginger essential oil

  • 3 drops dōTERRA Wild Orange essential oil

  • 3 medium organic beetroots, finely grated (I use my food processor for that)

  • 2 cups desiccated coconut

  • 1/2 cup cacao powder

  • 3 tablespoons psyllium husks

Ganache ingredients:

  • 1/2 cup cacao butter, melted

  • 1 cup raw cashews (soaked 2 hours and drained)

  • 1/2 cup raw cacao powder

  • 1/2 cup organic raw honey

  • 4 drops dōTERRA Lemon essential oil

  • 1 teaspoon tamari

 

 

Cake method:

Combine brazil nuts in food processor until finely grated. Set aside in a bowl.

Add dates, raisins, raw honey, salt, dōTERRA Ginger and Wild Orange essential oil and pulse until combined. Add to bowl of nuts.

Add the grated beetroots and stir through. Add coconut, cacao powder, psyllium husks to bowl and stir until well combined.

Transfer all of the mix back to food processor and pulse to combine.

Pour into a 27cm rectangular cake tin and press evenly. Put in fridge for half an hour until firm.

Ganache method:

Melt cacao butter and set aside to cool down.

Place cashews, cacao powder, raw honey, dōTERRA Lemon essential oil and tamari in high powered blender/food processor and process until combined.

With motor running on low, pour in cacao butter and blend until mix is smooth.

Spread icing on the cake and put in freezer until set (about 15 minutes). Keep in fridge until you are ready to slice and serve.

You can add goji berries on top if you like. Enjoy!

If you want to find out other ideas how to use dōTERRA essential oils, please comment under this post or contact me.

To receive more recipes like this you may want to join my dōTERRA dedicated newsletter – please fill in your details below.

(I respect your time, energy and boundaries and keep the number of newsletters at maximum 3 per month limit. If I am running a class and would love for you to come along, I might send you a separate invite)

Sign up to receive news from my studio.

Mahama-gandhi---display-squaresmall

get FREE art for your mobile phone + 10% off in my shop

Powered by ConvertKit
Share this post