Chocolate Beetroot Cake With Maple Cream Cheese Frosting

• FOR THE CAKE:
• 1 can (13 1/2 Oz. Size) Coconut Milk
• 3 Eggs
• 1/2 cups Unsweetened Applesauce
• 1/2 cups Raw Honey
• 4 Medium Cooked Beets, Peeled And Pureed
• 1 teaspoon Vanilla
• 1 cup Almond Flour
• 1 cup Tapioca Flour
• 1/2 cups Cacao Powder
• 2 teaspoons Baking Soda
• 1/4 teaspoons Salt
• 1 teaspoon Cinnamon
• 1 cup Chopped Pecans (optional)
• FOR THE FROSTING:
• 12 ounces, weight Cream Cheese, Softened
• 2 teaspoons Vanilla
• 1/2 cups Pure Maple Syrup

1. For the cake:
2. Grease a cake pan or springform pan with butter (I used a 10" springform pan; a smaller one will make it thicker and you really don't want anything bigger).
3. Preheat oven to 350 F.
4. Whisk coconut milk and eggs in a large bowl until smooth and fluffy. Beat in applesauce and honey until blended. Stir in pureed beets and vanilla.
5. Mix in dry ingredients (except pecans) with a hand mixer and beat until completely blended and smooth. Add pecans and stir until evenly mixed into batter.
6. Pour mixture into cake pan and bake for 60-70 minutes (until a toothpick comes out almost clean). Remove from oven. Allow to cool.
7. For the frosting:
8. Place all of the frosting ingredients in a medium bowl and beat until smooth.
9. Allow the cake to cool and add frosting using your preferred method. Refrigerate leftover cake.

cake, coconut milk, eggs, unsweetened applesauce, honey, beets, vanilla, flour, tapioca flour, cacao powder, baking soda, ubc, cinnamon, pecans, frosting, weight cream cheese, vanilla, maple syrup

Taken from tastykitchen.com/recipes/desserts/chocolate-beetroot-cake-with-maple-cream-cheese-frosting/ (may not work)