This is a beautiful, moist chocolate cake.

Lightened by the addition of orange zest and coconut flour.

It is a brilliant red color when sliced and always delights dinner guests!

Ingredients—

2 ½ cups of brazil nuts

½ cup of coconut nectar

1 ½ cups of coconut flour

1 cup of soft or soaked dates

2 beetroots grated

1 orange—zest only

1 cup of cacao powder

Process brazil nuts until they form a fine powder. Add all of the other ingredients and process until smooth and the mixture combines easily. You may need to do this in batches if your food processor is small.

Press the mixture into a spring form cake tin and refrigerate while you make the icing.

Icing—

1 cup of soaked and strained cashews (try to soak your cashews for 2-4 hours)

1 tablespoon of coconut nectar

¼ teaspoon of vanilla essence

2 tablespoons of coconut oil

½ cup of fresh raspberries

1-2 tablespoons of almond milk

Blend all ingredients in a high-speed blender until smooth and creamy. You may need to add a little extra almond milk so that it blends easily.

Spread the icing over the cake and decorate with coconut and pistachios.

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Author: Kelly Fielding

Editor: Ashleigh Hitchcock

Photo: courtesy of the author