If the idea of chowing down on a beetroot and avocado cake doesn’t really appeal to you, we bet you’ve never tried this Healthy, Allergen Friendly Birthday Cake. It’s the perfect cake for people with a wide range of common food allergies, being free from dairy, gluten and eggs.
Despite this it is super rich and delicious, with chocolate flavours even kids will love. Just don’t tell them it’s ‘healthy’!
Method
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Preheat oven to 180 degrees and prepare two 20cm round cake tins, like the springform variety. Line with parchment paper (travel the bottom and cut it out to fit) and then spray the sides. Put aside.
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In a bowl, whisk together the plant milk and the cream of tartar. Leave for about 4-5 minutes to circle.
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To this, add the pureed beetroot, brown sugar, coconut oil and vanilla extract. Beat until foamy with an electric mixer. This usually takes about 30 seconds, and to ensure the coconut oil doesn't separate later.
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Sift the dry ingredients into the wet mixture, and beat again to mix.
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Divide the mix evenly between the two cake pans. Bake in the oven for about 30-35 minutes, or until a toothpick inserted in the middle has fudge crumbs on it.
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Remove and cool completely on a wire rack. For best results with decorating, cool fully in the fridge. Due to the lack of gluten in these recipes, they won't hold together if they're warm, so keep in the pans until absolutely cool.
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To make the frosting, puree the avocados in a food processor until smooth. Then, add the rest of the ingredients, and puree again, scraping the sides as you go.
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Assemble the two cakes by stacking them, with frosting in the middle, and a coating of frosting around the edge. Top with nuts and seeds as desired. We like ours with almonds, pumpkin seeds, goji berries and desiccated coconut! This cake is best if refrigerated a few hours prior to serving.
