Happiest of days to you! It’s been a little while since I posted a recipe, so today I’d like to share with you…
A decadent, fudgy, flourless cake. A healthier, gluten free alternative to traditional chocolate cake.
Made with pure wild orange essential oil – supporting healthy immune system functioning, wild orange has natural cleansing properties, is energising and is uplifting to mind + body.
And, with the added earthiness + nutritional benefits of beet – immune boosting, full of fibre and essential minerals like potassium (essential for healthy nerve and muscle function) and manganese (which is good for your bones, liver + kidneys).
This choc/orange combo is ridiculous!
It is also quite rich – so less is more. And, well that can’t be a bad thing.
2/3 cup organic virgin coconut oil *melted
2/3 cup organic coconut sugar
4 free range eggs
3/4 cup raw organic cacao powder
1 tsp baking powder *glutenfree
pinch murray sea salt
1 cup almonds
2 medium size beets *peeled
12 drops wild orange doTERRA essential oil
100g 86% dark chocolate
Preheat the oven to 180C and line a round cake tin with baking paper.
Blitz the beets in a food processor until finely grated. Set aside.
Blitz the almonds until a fine flour/powder. Set aside.
In a mixing bowl, whisk together the coconut oil, coconut sugar, eggs and scraped vanilla bean until combined (light + airy). Add the raw cacao powder, baking powder and sea salt and whisk well.
Stir through the almond flour and raw grated beetroot until well combined.
Add the wild orange oil and stir through.
Pour the mixture into the cake tin. Cook for 45 min or until the cake is clean with a skewer.
Allow the cake to cool on a wire rack.
In the meantime, melt the dark chocolate and spread evenly over the cake.
Store in an airtight container in the fridge.
If you’d love to get your hands on some pure Wild Orange essential oil, email me email@example.com + I’d love to help you out x