Not only is this cake fantastically vibrant when served up, it’s also jam-packed with beetroot.

##beets are great for reducing inflammation and supporting the body through detoxification. The addition of beets also gives this cake a moist and fluffy texture without sacrificing flavor.

##chocolate Red #velvet Cake With Cream Cheese Frosting

Serves 12

Ingredients

1/3 cup raw cacao powder 1/2 cup coconut flour 2 teaspoons baking powder 2 teaspoons vanilla extract pinch of sea salt 8 eggs, whisked 1/2 cup rice malt syrup 1/2 cup coconut oil, melted 2 cups grated beets1 cup cream cheese frosting (16oz cream cheese mixed with 1/4 cup of maple syrup), to servePreparation

1. Line a spring-form cake tin with baking paper and preheat the oven to 325°F. Add all dry ingredients into a mixing bowl and mix until combined.

2. In a separate bowl, whisk together the wet ingredients. Add in the dry ingredients and fold through the grated beets.

3. Pour mixture into pre-lined cake tin and bake for 40-45 minutes or until a skewer comes out clean when inserted. Remove cake and set aside to cool completely.

4. Once cool, carefully remove cake from the tin and slice in half width ways with a sharp knife.

5. Spread the bottom layer of the red velvet cake with frosting and place the other layer carefully on top, serve.

This recipe is originally from the I Quit Sugar Chocolate Cookbook Vol.II, available for purchase online at IQuitSugar.com.

Sarah Wilson is a New York Times best-selling author, tv host and blogger whose journalism career has spanned 20 years across television, radio, magazines, newspapers and online. She’s the former editor of Cosmopolitan magazine and was the host of MasterChef Australia, the highest rating show in Australian TV history.

Sarah is the author of the best-seller I Quit Sugar, and recent Australian release I Quit Sugar For Life. Her 8-Week Program has seen over 600 000 people quit sugar. Register today for the next 8-Week online Program launching June, 2015.

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