Recipe Station

The ingredients list may look intimidating but the final results will blow you away. Actually I found that the directions where pretty easy to follow.

Let's Get Started…

The Ingredients To Gather:

• 154g (1¼ cups + 2 tbs) Coconut Flour
• 75g (¾ cup + 3 tbs) Unsweetened Dutch Processed Cocoa Powder
• 144g (¾ cup) Granulated Erythritol
• 1½ tsp Double-Acting Baking Powder
• ½ tsp Baking Soda
• ¼ tsp Salt
• 6 Large Organic Eggs
• 246g (1 cup) Unsweetened Applesauce
• ¾ cup Unsweetened Vanilla Almond Milk
• ½ cup Brewed Coffee, cooled to room temperature
• 2 tbs Vanilla Extract
• 1 tbs Natural Butter Flavor
• 2 tsp Stevia Extract

How To Make The Homemade Frosting

• 135g (heaping ½ cup) Roasted Beet Puree (see Directions)
• ⅔ cup Light Coconut Milk, canned
• 1 tbs Vanilla Paste
• 1 tbs Natural Butter Flavor
• 105 (¾ cup) Powdered Erythritol
• 210g (10 scoops) Chocolate Brown Rice Protein Powder

The Step By Step Directions For The Cake:

1. Preheat the oven to 350 degrees Fahrenheit. Spray two 8” cake pans with cooking spray and line with parchment paper circles.
2. In a medium-sized bowl, whisk together the coconut flour, cocoa powder, erythritol, baking powder, baking soda and salt.
3. In an electric stand mixer bowl fitted with a beater attachment, add the eggs, applesauce, almond milk, coffee, vanilla extract, butter flavor and stevia extract. Mix on low speed.
4. Dump the dry ingredients into the stand mixer and mix until the ingredients are fully incorporated. Scrape down the sides of the bowl if necessary.
5. Pour the batter into the prepared cake pans. Tap the pan on the counter a few times to make sure it’s level. Bake for ~50 minutes, or until the surface springs back when tapped. Let cool in the pan.
6. Preheat the oven to 400 degrees Fahrenheit.
7. Rinse and gently scrub 2 medium beets, then individually wrap them in foil. Place the beets on a jelly roll pan and bake for 1 hour, or until a fork pierces through the center of the beets with ease. Carefully unwrap the beets and let cool for 30 minutes.
8. Scrape off the beet skins (they should peel off easily) and chop into chunks. Add the beet chunks to a blender and purée until completely smooth. While blending, add the coconut milk, vanilla paste, butter flavor and powdered erythritol.
9. Pour the mixture into a bowl, then stir in the protein powder until thickened.

Finished!

The Final Result Is Pretty Amazing & Probably Unlike Anything You Have Ever Had Before.

Let Us Know How It Turns Out & If You Changed The Recipe Up – Tell Us What You Did & How It Worked.

Happy Cooking & Enjoy Ya'll!

Article Source: Desserts With Benefits