Vegan, Gluten Free, Sugar-Less Chocolate Cake

• 7 ounces gluten free self-raising flour
• 7/8 cup soya milk or other dairy free milk of you choice
• 6 1/8 ounces cooked beetroot ready, pureed in a food processor
• 6 3/4 tablespoons coconut oil melted
• 9/16 cup cocoa powder pure, with no added sugar
• 3/4 cup stevia or other solid sugar substitute, agave and other syrups add too much liquid
• 2 teaspoons vanilla extract
• 1 tablespoon baking powder
• 1 teaspoon bicarbonate of soda
• 1 teaspoon xanthum gum optional if can't find but helps to bind gluten free flour
• 2 teaspoons cider vinegar
• 1 pinch salt
• 1 avocados
• 9/16 cup cocoa powder pure, without added sugar
• 6 3/16 tablespoons maple syrup or agave syrup if wanting a sweeter taste as this frosting can be quite dark and rich
• 2 tablespoons coconut oil melted
• 2 tablespoons decaffeinated coffee strong brewed
• 1 tablespoon sugar substitute melted in hot water, optional, to taste if frosting is too bitter for your liking

1. Easy 'all-in-one' vegan, gluten free, refine sugarless, beetroot chocolate cake with an avocado chocolate frostingnnA two layer cake is quicker to bake but can be a little dryer in texture, however the frosting balances this out but if wanting a softer middle, bake a one layer cake.
2. Preheat oven to 180'c and line one or two round cake tins with baking paper.
3. Mix all cake ingredients together in a large bowl using an electric whisk or food processor. Whisk into a smooth consistency with no lumps.
4. Pour mix into cake tin(s) and place in the centre of the oven, for 2 layer cake bake for 20 minutes, check if baked by pressing a cocktail stick into the centre, if it comes out clean the cake is done.
5. For one layer cake check after 35 minutes using a cocktail stick, if the stick doesn't come out clean, check again every 5 minutes until baked can take up to 50 minutes depending on your oven.
6. When the cake is out of the oven remove from the tins and carefully peel off the baking paper. Place on a wire rack to cool while you make your frosting.
7. For the frosting; whisk the avocado, cocoa powder, coffee, vanilla and coconut oil (helps to thicken when cool) slowly adding the maple syrup so as not to make the frosting becomes too runny. It should be a thin spreading consistency like double cream, not too thick as will firm when cool.
8. Taste, if frosting is too bitter for your personal liking add a little melted sugar substitute.
9. When the cake is cool, if making a 2 layer cake spread some of the frosting on one of the cakes and place the other on top. Now cover with he rest of the frosting, as with making a one layer cake.
10. To finish grate a little dark chocolate on top. Place in the fridge to firm the frosting but do not leave in over night as this dries out vegan/gluten free sponge cake. Cake should last for 2-3 days out of the fridge (if it doesn't get eaten in one go that is!)

flour, soya milk, purueed, coconut oil, cocoa powder pure, stevia, vanilla, baking powder, bicarbonate of soda, xanthum, cider vinegar, salt, avocados, cocoa powder pure, maple syrup, coconut oil, coffee, sugar substitute

Taken from www.yummly.com/recipe/Vegan_-gluten-free_-sugar-less-Chocolate-cake-1299670 (may not work)