Our fourth (and final) Easter in NZ was celebrated in the company of our dear Canadian comrades. After celebrating many a holiday, birthday, and festival together, and journeying quite closely with each other over these past three years, it’s hard imagine not being here for special gatherings like this.
A photoshoot on Eastern Beach with Amber & Dale (to capture Amber’s glorious baby bump before Baby Hart makes his/her appearance in just a few weeks’ time!) was followed by a lovely Easter dinner on the Hart’s patio.
As the night cooled off (just slightly), we moved indoors to enjoy some home brewed coffee and this beetroot chocolate cake.
Although it contains three whole cups of grated beetroot, the flavour of beetroot is actually difficult to detect on the palate. Grain free and sweetened with a bit of honey, this decadent cake has a deep, satisfying chocolate flavour, high moisture and nutrient content, and luscious texture that led some of us to go back for seconds.
Paleo Beetroot Chocolate Cake (from The Saffron Girl)
- 3 cups of grated, cooked beetroots
- 4 eggs
- 1/2 cup olive oil
- 1/2 cup raw honey
- 1 tablespoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup raw 100% cocoa powder
- 1/3 cup coconut flour
- Preheat oven to 170C (350F).
- Beat the beetroots, eggs and olive oil together in a large bowl.
- Add the honey, vanilla extract, baking soda, sea salt and spices. Blend well.
- Add the cocoa powder and coconut flour and mix until well incorporated.
- Pour into a greased cake pan of choice. I used a 9-inch round cake pan.
- Bake for 35-45 minutes, or until an inserted toothpick comes out clean.
- Cool completely before cutting and serving. Garnish as desired.
To be completely paleo, cake can be enjoyed plain or with some whipped coconut cream.
For a more indulgent, non-paleo frosting, this whipped cream cheese frosting is divine.
Whipped Cream Cheese Frosting
- 1 pkg (80z) cream cheese, softened at room temperature
- 75g butter, softened at room temperature
- 1 tsp vanilla
- 2 cups icing sugar
Cream butter and cream cheese together with a wooden spoon. Add in vanilla. Beat on medium speed with an electric mixture, and slowly add in icing sugar until extremely smooth and slightly fluffy.
Wishing our family and friends in Canada and the USA a joyous Easter celebration today!