Beet Cake

2 medium beets

2 cups plain unsweetened milk

1 Tbsp cream of tartar

1.5 cups sugar of choice (Yoto digs coconut sugar)

1/2 cup melted coconut oil

1 Tbsp vanilla extract

1.5 cups oat flour

3/4 cup almond flour (ground up fresh or from a bag)

1 cup unsweetened cocoa powder

2 tsp baking soda

1 tsp baking powder

Pinch of salt (always love sea salt)


1 cup plain soymilk

1/3 cup coconut milk (may use lite coconut milk)

1 1/4 cups sugar

1 teaspoon vanilla extract

1/3 cup cornstarch mixed with 1/4 cup water until smooth

2 1/2 cups sweetened flaked coconut

(optional) 1 1/2 cups chopped pecans

In a medium saucepan, mix the milks, sugar, and vanilla together. Add the cornstarch mixture and cook over medium-high heat, stirring constantly, until mixture boils and thickens. Cook for one minute after it boils. Remove from heat and stir in coconut and nuts. Allow to cool (about 10 minutes) (mixture should still be warm) before spreading on cake.

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