IMG_2038Being on the type of diet that involves no gluten, no wheat, no refined sugar, no diary is fantastic, but also can be tough.

Fantastic because- I am cleansing my body of all the unnatural things that most people react to as an allergy. So removing all the toxic waste and being ‘clean’.

Tough because- I love a biscuit and cake and chocolate. I am sure I’m not the only one.

The best advice I can give, is to surround your self with healthy options and plenty of them!

Thank you to Azul Wellbeing for this recipe. You can find the original with the iced topping HERE

Enjoy this delicious cake!

Ingredients

300g beetroot
130g date puree
4 eggs
4 tbsp coconut oil or extra virgin olive oil
80g cocoa powder
150g almond flour
4 tbsp agave syrup
1½ tsp baking soda
½ tsp cardamom
Tip: You can make your own almond flour simply by blending them in a normal blender. Don’t add any water.

Method

• Steam or boil the beetroot and blend to puree
• Pre-heat the oven to 170 C
• Put baking paper in a baking tin (I normally use a rectangular bread tin).
• In a bowl combine beetroot, date puree, eggs, coconut oil and agave syrup and whisk or blend
• Add ground almonds (almond flour), cocoa powder, cardamom, baking soda and mix will.
• Pour the mixture into the baking tin and bake in the oven for 25-30 minutes. To test that the cake is fully baked insert a fork into the center. When the fork comes out clean, the cake is ready.