2 Cups Gluten Free Flour 3 servings of Egg replacement (I use Bob Mill’s Egg Replacement) 1/2 Cup of Almond Milk (Add more if you find mixture too thick as it depends on the type of flour you use for baking) 1 Cup Carob Chips 1 Tbsp Vanilla 3/4 Beet Juice 1 Tbsp Vegan Butter 1/2 Cup of your choice of sweetener ( Cane Sugar,Agave, Coconut Sugar, Honey, Maple Syrup)
For Garnish
1/2 Grated Beet
For Icing
1/2 Cup Cacao powder 1/2 Cup Carob Chips 1/3 Cup Coconut Oi
Directions
Preheat oven to 375 C
Grease Baking pan with coconut oil or vegan butter
Mix wet ingredients including egg replacement then add flour in while mixing until smooth consistency.
Pour batter in pan and Bake at 375C for 30 min
Remove Cake from oven and cool and rack
Take melted Carob and pour evenly across caked ensuring all sides are covered
Place cake in fridge to cool ( until icing is hardened on all sides excepte middle)
Place garnish on top of middle of cake ( which should be slightly hard but not fully)
Place Cake back in fridge until desired removal time
Cut and serve
Garnish
Put coconut oil in frying pan on medium heat
Add Grated (Dried) Beets to frying pan and sprinkle cane sugar on top
Remove as soon as it starts to get a little crispy (don’t let it get too brown). Set it aside
Icing
In a pot add coconut oil, place pot on stove turn to medium heat.
Add Cacao Powder and Carob chips. Stir until mixture melts keep on low heat or remove pan but keep on stove (where it is still hot)