My family has been back on GAPS now for over a month, so one of our goals this time is to make lots of food that we love and make them GAPS friendly.
We haven’t had cake yet and had beetroots in the fridge that needed to be used so we thought why not make a cake with them.
Chocolate is an advanced GAPS food, in that you can have it on full GAPS once your digestive issues have subsided. Dr Natasha explains this in her answers on the GAPS FAQ page.
This cake freezes beautiful and is great for lunch boxes.
I hope you give our GAPS chocolate beetroot cake a try and enjoy!
GAPS Beetroot Chocolate Cake
- 4 small-medium beetroots peeled
- 1/2 a large avocado
- 3/4 cup of Dutch Cocao (this is a fermented cacao)
- 1/2 cup melted coconut oil (butter also works)
- 1/2 cup of raw honey (more if you need it to be a bit sweeter)
- 8 eggs
- 1 tsp bi -carb soda
- 1 tsp vanilla extract
- 1 tsp Cinnamon
- pinch of salt
- Put beetroot and avo in thermomix 2 mins on speed 8, until smooth.
- Add all other ingredients and mix on speed 5 for 3 mins, scrape down edges and blend on speed 5 for another minute.
- Pour into a loaf or cake tin
- Bake 180C for 1 hour – check with a skewer.
- Allow to cool before serving.
- Without Thermomix
- Grate beetroot into a large mixing bowl
- Mash avocado and mix in well with grate beetroot.
- Add all other ingredients and mix well until combined.
- Pour into Cake or Loaf tin
- Bake at 180C for an hour.
- Allow to cook before serving.