Possibly the Worlds Healthiest Chocolate Cake: Beetroot and Avocado Chocolate Cake with Chocolate Glaze and Toasted Almond Gold Dust

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I first saw a recipe for a beetroot chocolate cake about 2 years ago when a recipe came with my weekly organic veg box. Boxes had contained bunches of beetroot for about 4 weeks running and the company were kindly helping keep us in ideas to ensure no anti-beetroot campaign. I turned my nose up at it. Beetroot in a cake? Yuck.

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It’s funny how our tastes and preferences develop and change over time. I’ve never considered myself a fussy eater (minus animal products as a vegetarian/vegan!), I’d eat anything as long as it met my vegetarian values. I loved beetroot and of course loved chocolate, especially chocolate cake, but the two together just didn’t appeal to me.

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Two years later, I come across a recipe for avocado cookies. I bookmark the recipe and think it’s a genius idea. This reminds me of the beetroot chocolate cake which I’ve seen dozens of recipes for since. It suddenly doesn’t seem such a bad idea or at all gross as I’d initially reacted. After all, carrot cake, pumpkin pie, sweet potato bakes – all things I love. So, I went the complete extreme and stuck both beetroot and avocado in a chocolate cake.

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The result? Rich, moist, craveable deep chocolate flavour with the benefit of beetroot and avocado’s range of health boosting qualities and antioxidants.

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Beetroot and Avocado Chocolate Cake with Chocolate Glaze and Toasted Almond Gold Dust

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Ingredients: Serves 12

  • 2 cups/250g plain flour of choice (white, wholemeal, spelt, gluten free)
  • 1 cup + 2 tbsp/100g +  10g ground almonds
  • 2 heaped tsp baking powder (gluten free if necessary)
  • 2 heaped tsp bicarbonate of soda
  • 4 heaped tsp cocoa powder
  • 1/4 tsp sea salt
  • 2 cups/500ml cooked beetroot, mashed
  • 1/2 cup/125ml date syrup (or other liquid sweetener)
  • 1/2 cup/125ml agave syrup (or other liquid sweetener)
  • 1 cup/250ml mashed avocado
  • 1/4 cup/60ml flavourless oil (rapeseed, sunflower)
  • 2 tsp vanilla extract
  • 1 cup/160g chopped dark chocolate, melted
  • Chocolate glaze

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Method:

  1. Preheat oven to 160’C/320’F and line a 9 inch round cake tin.
  2. Take the largest area pan you have and add the ground almonds, toast, shaking the pan frequently over a medium heat until golden, being very careful not to burn them. Measure 1 cup and keep the 2 tbsp aside.
  3. Whisk together the dry ingredients (flour, 1 cup almonds, through to salt) in a large mixing bowl.
  4. Mix the wet ingredients (beetroot through to melted chocolate) in a separate bowl, when combined add to the dry ingredients. Mix until fully combined.
  5. Bake for about 1 to 1 1/2 hours or until a skewer inserted into the centre comes out free of wet batter (a few moist crumbs are OK).
  6. Leave to cool for about 15 minutes before removing from the tin and leaving to cool on a wire rack and drizzling with the chocolate glaze and sprinkling with the reserved almonds. Delicious served still warm.

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Calorie Count :: New Recipe

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I’m entering this into the #EXTRAVEG FOOD BLOG CHALLENGE – MAY 2015 hosted by Veggie DessertsFuss Free Flavours and Utterly Scrummy.

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This entry was posted in Cakes, Chocolate, Desserts, Egg-free, Gluten-free, vegan, Vegetarian and tagged , , , , , , , . Bookmark the permalink.

416 Responses to Possibly the Worlds Healthiest Chocolate Cake: Beetroot and Avocado Chocolate Cake with Chocolate Glaze and Toasted Almond Gold Dust

  1. jennypugh says:

    I would never in a million years think to put beetroot or avocado in a cake, so I am intrigued as to what this tastes like. I think I’ll have to give it a try soon 🙂

  2. charanyaram says:

    An awesome way to add beetroot into your food 🙂 Looks delicious.

  3. rsjo says:

    Goodness me that might be the most delicious looking chocolate cake I’ve ever seen!! I love the fact that there are ‘diet’ yoghurts on the market with more sugar and definitely less nutrients! Awesome recipe

    • Poppy says:

      Thank you so much for your lovely comment Rebecca and for reblogging this post!
      I totally agree with you about the ‘diet’ yoghurts and other ‘healthy’ products. Breakfast cereals are the worst, who would think a muesli would contain 30% refined sugar?!

  4. Your cake looks gorgeous! I can only aspire to make something that pretty and tasty. Pretty impressive that it contains both beetroot and avocado. I haven’t tried either in desserts, but maybe it’s time to change that. I also love the toasted almond bits on top – they look like little flecks of gold! Fabulous post and recipe 🙂

    • Poppy says:

      Thank you!
      I’ve used avocado a few times but this cake was a first for beetroot. You don’t actually taste them, they just aid in the moisture ad body of the cake and the avocado is an oil or margarine replacement. They also of course offer great nutrition. Since this cake, I am sold on the use of beetroot in chocolate baking recipes, I tried some beetroot brownies since and they were just as good as any decent vegan brownie but with the added moisture and health from beetroot – bonus! I hope you try it, I especially love to use avocado in an oatie breakfast cookie with dried fruit!

  5. rsjo says:

    Reblogged this on Healthy Intentions and commented:
    Now I can’t eat this cake at the moment, because I am dedicated to my goals get fitter and healthier and unfortunately chocolate cake doesn’t help me get closer to those goals. So I am posting this for those of you who aren’t following the same program as me, or for those of you who have more room for things like this!! Because if you are going to eat chocolate cake, and you are trying to be healthy, this is the chocolate cake for you!!

  6. genevieveyam says:

    Toasted almond gold dust?! I can’t wait to try this, the cake looks SPECTACULAR!

  7. How delicious I think it’s interesting to have beetroot too!

  8. How delicious I think it’s interesting to have beetroot too!

  9. Wow that looks heavenly! I’m not a massive fan of beetroot but my vegetarian friend made a dairy free beetroot cake and it was just amazing. I will definitely have to try this one out…. I wonder if I can smuggle the avocados in past my very fussy boyfriend….

    • Poppy says:

      Like you, I was pleasantly surprised at how good it was even though I do love beetroot! Your boyfriend will never know there’s avocado (or beetroot) in there – mine didn’t have a clue!

  10. charferg says:

    This looks absolutely fantastic, my mouth is watering. I actually hate beetroot but I made a chocolate cake with it this year and its amazing how it just enhances the richness and it makes a lovely cake.

    I love the gold dust topping too. So gorgeous.

    • Poppy says:

      Thank you so much! I love beetroot in all its forms, but the fact a beetroot hater loves beetroot cake just shows how good it is!

  11. I think there’s gotta be a word stronger than craveable for this beauty! Soooo rich and yummy looking!

  12. wowsers, beautiful cake Poppy! Going onto my ever-lengthening list of “must make” recipes. I hope I can get the chocolate glaze as smooth and beautiful as you did (ha! no chance). And love the gold dust, what a great idea.

    • Poppy says:

      Thank you Kelly! The glaze is really very easy I promise, just a melt together in a pan job and it will be silky and shiny for you! 🙂 I hope you enjoy it when you get round to making it – my “must make” list is heading to be passed to my great grandchildren!

  13. mydearbakes says:

    What a marvelous looking bake! Yummy! =)

  14. I made a cake last year with grated raw beetroot it was delicious. The earthy beetroot complimented the chocolate perfectly

  15. Oh my god is that cake looking sinful or what. It is delish,

  16. Sophie33 says:

    Poppy, you have done it again! 🙂 Well done you! The cake & the decoration looks smashing, fantastic & that gold dust, aha,…is a wonderful invention !!! Yeahhh! MMMMMMMMMMMM8

  17. Never before have I wished so much that I could reach through the screen and just take a fistful of this cake. This looks delicious!

  18. Oh my Poppy – this cake looks fantastic! I love the way the chocolate is just dripping down the side. You really know how to do sweets girlfriend! Celeste 🙂

    • Poppy says:

      Thank you lovely Celeste! I love the chocolate oozing too – scraping the bits of glaze off the plate after the cake has finished is the best bit 🙂

  19. Becky says:

    Holy moly, that looks deliciously decadent!

  20. thehomesliceblog says:

    Wow this looks insane! The cake of dreeeamms!

  21. this looks amazing. I’ll make it as soon as I get the chance! 😀

  22. Frances says:

    This cake looks and sound amazing!!! Thanks for stopping by my blog and liking my recent post on Lemon Cupcakes… Your continued support is appreciated!

  23. They look so delicious!

    I posted an article on different types of cakes. Why not choose your favorite cake? 😉
    http://bakistryblog.wordpress.com/2013/06/02/choose-your-favorite-cake

  24. victoria2206 says:

    This looks like it’s going on my ‘to make soon’ list! 🙂

  25. gardenjon says:

    Yes! This is totally the “icing” on my year of loving beets! It looks sooooo awesome, I will try it soon!

  26. Leigh-Ann says:

    I will swap any one of my skills to live with you for a week 🙂 or my flat in Russia – I wish you would come here and see what you can do with what we have here – Poppy is my culinary hero

  27. Now that sounds very interesting. I recently posted a recipe for beetroot brownies, which are gorgeous, and today I bookmarked a recipe for a sweet with avocado! And then I came across your combination of both! I think I might have to try it..

  28. missmiakate says:

    Wow, this looks absolutely delicious! And its made of avocado and beetroots?? I cannot wait to try it. Thanks for sharing, and I love how you include the nutrition facts

    • Poppy says:

      Thank you, I’m glad you like the look of the recipe. And yes, avocado and beetroot – I know it’s my fave way of getting my veg! 🙂

  29. Stop it – this looks absolutely delightful! I am SO making this in the coming days! Thank you so much for sharing.

  30. Young Wifey says:

    Looks amazing! I’ve never been a fan of beets, so that was my reservation as well. Maybe once I get my hands on some date syrup, I’ll give this a go!

  31. I love beetroot in cakes and the addition of avocado sounds like a great idea. It looks absolutely amazing, especially with your gold almond dust!

  32. I love healthy and chocolate in the same sentence!

  33. Love your recipes and I have nominated you for the One Lovely Blog award 🙂 http://exsugarholic.wordpress.com/2013/06/05/the-one-lovely-blog-award/

  34. This cake looks beautiful!

  35. Kristin says:

    I’ve seen beet root cake and avocado cakes but to combine them is a pretty awesome idea!! Chocolate is so good it can mask pretty much anything – may as well pack some nutrition in! 😉

  36. ptpotts says:

    OMG this looks amazing! I’m not vegetarian/vegan but I absolutely love – prefer – vegan desserts.

  37. This looks great! I made beetroot brownies once and it was amazing how good it tasted, it reminded me a bit of raspberries and chocolate. I’ll have to try your recipe:)

  38. The Sundmans says:

    My favorite cupcakes that I ever made were beet chocolate. Beets are great with chocolate so I am excited to try this recipe out 🙂

  39. confetea says:

    This looks amazing! I recently heard a recipe for Chocolate Avocado mousse that looked great too. I don’t think you can even taste the avocado in it, but it’s still like a yummy chocolate treat!

    • Poppy says:

      Thank you! I have made Chocolate Avocado mousse before. At first, I really didn’t like it but with a few tweaks, it was delicious and so rich and creamy!

  40. This looks incredible! I don’t like beetroot, but was talking with someone about beetroot chocolate cake just last week and how I wanted to try it as I imagine it makes awesomely moist cakes. This might just be the recipe! Yum!

  41. Pingback: One Lovely Blog Award | Diary of a Vegan in a Hurry

  42. runnergurrl says:

    This looks beyond amazing!

  43. Violet says:

    Hi Poppy, I most definitely believe this is the healthiest Chocolate cake ever!! I can’t wait to try it, and you’ve inspired me to experiment with other healthy ingredients in baking with chocolate. =) I love your idea of “exploring possibilities of cruelty free food”! Consider me a follower, and I look forward to exploring more of your recipes and your upcoming posts! ^^ Happy Blogging!

  44. Zara says:

    This looks like a really amazing cake 🙂 I was just wondering can I use raw cane sugar instead of the sweeteners? If so, would the quantity be equal to the combined quantities of the sweeteners. Also is it necessary to use oil in the cake, can I use more avocado (or a bit of margarine) instead? Thanks xx

    • Poppy says:

      Hi Zara. I haven’t tested this cake with sugar, only liquid sweeteners. I think it will work but the texture may be slightly different, a google search suggests to sub the cup of agave/date syrups with 1.5 cups of sugar and add 1/4 cup of liquid. I find that the cake needs the oil in it, the texture is just not right without it, you could use the same volume of melted margarine though. Hope that helps! Poppy 🙂

  45. Reblogged this on Cathal's Cookbook Allergy Free Cooking and commented:
    This sound like a yummy cake great for summer my beetroot will be ready next month so this is perfect. I will be trying it for sure. Thank you Poppy
    Marie xx

  46. Pingback: DIY Homemade Almond Milk | The Gypsy's Caravan

  47. you have a beautiful blog Poppy. Thank you liking my most unhealthy chocolate self saucing pudding in a mug 🙂 Hope to see you on my blog again some time 🙂

  48. Pingback: Allergy Free Beetroot and Avocado Chocolate Cake!!! | Cathal's Cookbook Allergy Free Cooking

  49. chaya rivka says:

    Poppy, Looks like a winner. My husband is always asking for chocolate cake and I make him the raw variety, but I may have to make this for him!
    BunnyKitchen is terrific.
    Thanks for visiting healthyjewishcooking.com.
    Chaya Rivka

    • Poppy says:

      Thank you for your lovely comment Chaya!
      My partner is a chocolate cake fiend (usually the most unhealthy kind in unhealthy doses!) and this was a winner with him so I hope it goes down well with your husband!
      Poppy 🙂

  50. Reblogged this on free-from supermarket and commented:
    Too good to be true 😉

  51. eegalton says:

    This has just reminded me how much I love chocolate beetroot cake. I was first introduced to it at a restaurant called Canteen in London. My first attempt was a disaster! It definitely deserves a second go.

  52. I have a recipe for beetroot chocolate cupcakes. Healthy indulgent snack for kiddo!

  53. I’ve put avocado and chocolate into various baked goods… and I’ve put beets and chocolate into various cakes… but putting them all together – I LOVE that idea! PS: I’ve just found your blog (because you gave me a like – thanks!) & will be a regular reader for sure. I’m also sharing this with my friend who is vegan- she will be thrilled !! =0)

  54. jannlee10 says:

    Wow, I just came across your site and am so happy to have found such a wealth of info! This cake sounds absolutely delicious and is beautiful! I had been wanting to try a red velvet-type cake with beets lately, so this was perfect! Your background story really resonates with me and I look forward to following your blog! 🙂

  55. Clara says:

    Poppy, this cake is just beautiful! I do like chocolate, but mostly I’m intrigued by the addition of beetroot and avocados here! I look forward to trying this one. Thanks!

  56. Lotus Mama says:

    Wow, am I ever glad you came across my site and liked my post… so I could pay a visit to yours! This looks divine!! I am looking forward to trying your incredible recipes and following your blog! Thanks again, Poppy!

    • Poppy says:

      Thank you for your lovely comment Fay-Meling, I am glad to have come across your blog also! I hope you enjoy the recipes and reading! Poppy 🙂

  57. Who cares if this is “healthier” than normal chocolate cake…it looks absolutely fabulous!!!

  58. Abby's Kitchen says:

    Wow! This cake looks amazing. I love all the wholesome, natural ingredients you have in it too. A must make!!

  59. This looks yummy!
    I’ve made a chocolate beet cake for a friend’s birthday before and it turned out fabulous. Yours looks somewhat similar to a cross between a cheesecake and a cake, is that a fair assumption? Either way, I’m REALLY looking forward to trying this.

  60. cocoabliss says:

    Beautiful recipe! I love chocolate beet cake

  61. Wow! What an intriguing recipe. Maybe I’ll tell the children the secret ingredients after they’ve eaten it…or would that be mean of me?!

  62. So creative I love it! I am definitely going to try this out!! 🙂

  63. Pingback: Fourth of July Food Links | foodbyray

  64. Your cake looks incredibly beautiful and delicious! It will go on my list of things to try! Thanks for sharing!

  65. This looks delicious! I’ve been wanting to try a vegan choccy cake using advocado for a while.

  66. Definitely going to have try this! Have done Beetroot brownies before, but this looks amazing!

  67. Pingback: ABC Award + New Logo + Cute Puppy = Happy Amy! | No Whey No Cow

  68. sippycupsandchookfeathers says:

    Sounds & looks delicious! Would be perfect choice of birthday cake for my little one!

  69. Pingback: Beetroot and Avocado Fudge Brownies | Poppy's Patisserie | Bunny Kitchen

  70. Poppy, thanks for coming over and liking my ‘dead easy Apple Cake’ post. This looks way more polished and professional! Hey good luck with the studies and animal management. MM 🍀

  71. Pingback: Meal Plan Monday with Poppy’s Patisserie | Bunny Kitchen | My Plant-Based Family

  72. Sarah says:

    I love the idea of beet root and avocado in a cake. This looks fabulous! I tried a beet and cherry cake one time because I wanted that fabulous color. It came out okay, but very beet tasting. 🙂

  73. Truly amazing Poppy.

  74. ecozee says:

    wow, I am gonna try this and also try using avocado as a “butter” replacement in other recipes. Thanks for sharing and for liking my banana cake.

  75. jen says:

    Amazing, I love how the almonds shimmer like gold! I also love beetroot chocolate cake but have never tried avocado in cake – now firmly on my to do list.

  76. Hi Poppy, thanks for liking my Breaking Bread blog post! The cake looks delicious, I’ve been wanting to try out the beetroot-chocolate combo for some time now, and you may have just given me the last push 🙂 Come back and visit Rustic Happiness soon!

  77. Hi Poppy, I was wondering yesterday if I coulduse beetroot to colour my macarons (they are so temperamental) this post has spurred me on to give it a try. Thanks!

  78. Oh my heavens! I will e making this next weekend!

  79. I love chocolate but I always feel guilty! This seems perfect, thanks for the amazing idea! Also, thanks for checking out my blog. Hopefully you’ll like it enough to follow 🙂

  80. sookisu says:

    This looks amazing – I’ve been wanting to have a go at a Beetroot cake for a while – I think I’m going to start with this one!

  81. Thanks for stopping by my blog Poppy! I’m intrigued by this cake. I really like beetroot chocolate cake but would never have thought of trying avocado with it too. Will definitely try soon!

  82. jamie says:

    Poppy! Holy moly this may very well be the BEST, most DELICIOUS chocolate cake (or any cake for that matter) that I have every seen! YUM! Seriously I cannot wait to make this – thank you for the inspiration! Also by beetroot I’m assuming you just mean literally a beat, cooked and mashed? I’ve never really heard it called beetroot in the states so just want to clarify 🙂 Look forward to seeing more of your incredible recipes! In love, light + delicious eating, Jamie

    • Poppy says:

      Hello Jamie, thank you for your lovely message. I hope you get to try this recipe. Yes, just a beet, we call it beetroot in England but it’s just the same! I usually bake my beets with the skin on then leave to cool and peel them but however you prefer to cook it is just fine and you can mash it with a fork or potato masher or puree in a food processor. Hope that helps! Poppy 😀

  83. Wow, impressive! Not only healthy, but beautiful and moist too. I’m going to have to give this a try. 🙂

  84. anna collins says:

    This looks totally fantastic. I cant wait to make it. Will probably use virgin coconut oil to make it even healthier. Thanks!

  85. I concur! This is probably one of the healthiest chocolate cake in the entire universe! Hmmmmm, avocado and beetroot sounds awesome together…. Thanks for sharing a decadent looking dessert! x

    • Poppy says:

      It is totally yum and doesn’t taste at all healthy which is great! So often ‘healthy’ versions are dry or gummy or tasteless but this, my tasters (including my fussy boyfriend and my 9 year old nephew), had no idea it wasn’t a regular chocolate cake! 😀

  86. PinkRose says:

    LOVE the “gold” dust!!! Awesome!

  87. wonderful beetroot ans avacado in the same cake wow love to try it out

  88. Cannot wait to try this when I return from holiday. Thank you for posting!

  89. I’m skeptical, but I want to try this.

    • Poppy says:

      I understand, I would have been skeptical before! Everyone who has tried it so far has been pleased as far as I know! Let me know if you give it a shot!

  90. Pingback: Poppy's Patisserie | Bunny Kitchen - The SITS Girls

  91. Fit Radiance says:

    Oh yum! This looks amazing. Being a chocoholic, i’m always on the look out for healthy alternatives. This is definitely on my list to bake! 😉

  92. This looks amazing! Popping by from SITS.

  93. allie says:

    Can’t wait to make this for my next girls night and not say a thing about the ingredients…until afterward. This looks amazing and I really wish I could reach through my computer and EAT IT!!

    • Poppy says:

      Now that would be a great invention – screen eating!
      Great idea for the girls night! When I first made this I didn’t tell anyone I served it to what it as made of and they didn’t believe me for ages! 😀

  94. I’d never heard of beetroot. This recipe has me curious.

  95. Suzanne says:

    Mmmm…I’ve had avocado chocolate muffins before and they’re amazing. My husband wasn’t a believer at first, but they just add so much nice texture and creaminess. I’ll be trying this recipe!

  96. Kate says:

    Bookmarked and pinned for future use! Looks incredible!!!

  97. Agreed! No one can beat the record of healthiest Chocolate Cake ever! Awesome recipe. Thanks for sharing this 🙂 And have a wonderful SITS day 🙂

  98. Yum! As an athlete, I’ve learned that beets are really good for enhanced athletic performance so I’m definitely going to try this recipe out (I can have cake and eat it too!). Plus, I’m dairy-free + gluten-free and was happy to see that it can be made to these specifications. The only thing for me is the agave syrup which some sources are now saying it may be worse than corn syrup (the way it’s processed and then digested).

    • Poppy says:

      Hi Nicole, thank you for coming by!
      That’s interesting about the agave, I’ll have to look in to that! You can sub all date syrup or any other liquid sweetener that you prefer 😀

  99. misssrobin says:

    Not only does it sound healthy, it looks beautiful! What a great presentation. Thanks for sharing.

  100. Linkouture says:

    I once had beet brownies, which were a tad odd since there were chunks of beets in them, but I am definitely intrigued by this recipe and will have to check it out. Happy SITS day!

    • Poppy says:

      Hmm, yes I agree, chunks of beet would freak me out too! There’s no chunks in this don’t worry!! Thank you so much for coming by! 😀

  101. Chanda says:

    What a delicious looking cake! I am definitely inspired to try out these ingredients! Happy SITS day!

  102. Happy SITS day! I can’t believe something that great looking is healthy. I have to try it. Where do I find Beetroot? If you already said I apologize. Have a great day.

    • Poppy says:

      Hi Kate! Thank you so much! I thought it as too good to be true when I made it, but it is very true!!
      You may know beetroot better as ‘beets’, you should be able to find them in any supermarket produce section, farmers markets, whole foods etc. I hope that helps and by the way, I have passed your blog on to my friend who has been trying to start a family for about 18 months and I think your blog can give her a shining light to hang on to. Thank you 😀

  103. Chris Carter says:

    Oh my… that truly looks HEAVENLY!!! I am ashamed to share that I don’t even know what “beetroot” is… Ugh. I think I could learn a lot from you!!!

    • Poppy says:

      Thank you so much Chris!
      No need to be ashamed! You may know the term ‘beets’ better? That’s what they are known as in the US I believe? 😀

  104. bridgetmcgahen says:

    Oh wow! This looks awesome! I’m going to have to try it 🙂

    Happy SITS day!

  105. Heather says:

    Omigoodness! Beetroot and Avocado?!?!? I can hardly believe it, it looks so incredibly yummy!!!

  106. Pam says:

    Wow, interesting ingredients! It looks absolutely delicious. Stopped by from SITS. Enjoying your blog!

  107. For 425 calories..I’d say yes!! happy SITS day girl! xx

  108. Ah, a gluten-free chocolate cake recipe. With my birthday in 16 days, I might give this a try.

  109. mrsthaywood says:

    Stopping in from SITS…you definitely took ingredients I would have never thought of and came up with something that looks absolutely decadent,…Thanks for sharing!

  110. Very interesting! This is something I have never tried ever. Dropping by from SITS 🙂

  111. Happy SITS day to you first of all. Secondly, wow who would have thought those ingredients would make such a yummy cake! Good for you!
    Sandra
    The Adored Home

    • Poppy says:

      Thank you so much Sandra! I know, it as a bit of a wacky experiment that turned out really yummy! I’d seen them used separately but not together before! 😀

  112. Nenah says:

    I think reading your blog ill be inspired to try more vegan recipes! I had to share your blog with my friends on FB.

  113. kimatenjoytheview says:

    This looks really delicious, Poppy! I’m not a vegetarian or vegan, but I definitely would consider trying this! Thanks so much for sharing – and Happy SITS Day!

  114. Wow this cake looks amazing! I can probably count the cakes I’ve made on one hand (and those have been in a rectangular baking dish), but you’re certainly making me want this one. Beetroot and avocado! Who ever would have thought? 🙂

    • Poppy says:

      Thank you so much! It’s a really easy cake, there’s really no way it could go wrong if the recipe is followed!

      I know it’s unusual and it was a random experiment that happened to turn out great and is my go to chocolate cake for a celebration now! 😀

  115. This looks delicious! I need chocolate!

  116. Pingback: Avocado and Zucchini Chocolate Cake | Kim Makes Things

  117. Rachel says:

    That cake looks amazing, and so pretty!

  118. blahnikbaker says:

    Wow this looks amazing!!

  119. Lardbutty says:

    This looks so good I can almost taste it!
    You don’t fancy starting a delivery service do you?….

    thanks for sharing the recipe,
    Lou ‘LardButty’

  120. I’ve saved three beetroots from the barszcz and I get the feeling they are going inside this cake

  121. Cimeron says:

    Wow, that’s really inventive! And so healthy! I’m going to have to try this one. 🙂

  122. Pingback: I Hit the Jackpot! | Honk If You're Vegan

  123. Miss Captain says:

    Beetroot and avocado in a cake?! Wow… Must be really healthy and yummy at the same time, definitely won’t feel the guilt. Toasted almonds as gold dust, never thought of that! Love your recipes and following you now. 😀

  124. leneatiengo says:

    Looks so amazing! Very creative touch with the gold dust made from almond!

  125. Jules says:

    We’re about to have a glut of beetroot here and I was adament not to just throw it in some brownies, but I may have changed my mind since seeing this cake. Looks and sounds absolutely stunning.

  126. I am going to try making this right now!! I will have to use maple syrup instead of agave & make my own dark chocolate but I’m hoping that it will still be as delicious as it looks on your blog! I am definitely re-posting this on my site. Thank you.

    • Poppy says:

      That’s so exciting and I love that you are making your own dark chocolate. I hope it is a success for you, can’t wait to see your posting of it!! 😀

  127. Pingback: Recipe Review: Quite Possibly the Best Ever Healthy Chocolate Cake – Beetroot and Avocado Chocolate Cake with Chocolate Glaze and Toasted Almond Gold Dust | Dose Dependent

  128. Tash says:

    This looks so awesome – now I have something to bake for my vegan friends (and to convince the vegan-skeptics). Do you know if I could use tinned beetroot – or alternatively, how should I cook the fresh beetroot?

    • Poppy says:

      Hi Tash, thank you for your comment. Great that you can serve this to vegan and non vegan friends!
      Sure you can use drained tinned beetroot (preferably not in salted water or rinsed well). To cook fresh beetroot, I usually bake it at 200’c unpeeled until tender when pierced with a knife, leave to cool then peel. You can boil it unpeeled also…
      Have fun! 😀

  129. ellebakes says:

    bookmarked! would like to try this too 😀

  130. Capt Jill says:

    that cake looks really good, I never would have expected that from the ingredients.
    Thanks for stopping by and liking my post on the white chocolate lemon truffles.

  131. Jessica says:

    Looks beautiful, I may give this a try!

  132. audrygodwyn says:

    Amazing! Beautifu photos and presentation!

  133. tabitha13 says:

    Wow this looks amazing. And you photography is fantastic. Thank you.

  134. kvjinc says:

    Looks delicious. I will have to try making this.

  135. aviliaway says:

    Oh wow, I have to try this recipe!!!! So amazing 🙂
    – Avilia

  136. deli*bluem says:

    wow, this looks and sounds so good!!! there goes my sunday afternoon testing! I’ll report back on the outcom!

  137. yurpa says:

    Oh my goodness. Poppy. This cake is gorgeous! And a healthy chocolate cake?? Sign me up!! 🙂

  138. Alicia Marie says:

    It looks like pixie dust 🙂 The calorie image doesn’t load btw. Not that I really care when I’m eating cake. This looks so freaking good! Reminds me that I want to start using avocado in my baking! Thanks for the inspiration!

  139. Vinny Grette says:

    Beautiful! I made a beet cake, too – but no avocado. Must start baking with it – one of my favorite foods! I got mine down to 288 cals a serving using stevia. Otherwise, about the same (except yours looks nicer 🙂 )
    Have a look here if you’re interested – http://cookupastory.wordpress.com/2012/11/27/the-queens-beets-let-them-eat-cake/

  140. This looks so good! I have tried avocado in baked goods and have been impressed, but never tried beetroot. I will definitely add to my “new things to make” list! Thanks!

  141. magarumugam says:

    Superb healthy dessert…m going to try with fresh beets instead cooking them

  142. Amy says:

    I love beetroot in a chocolate cake! This looks absolutely delicious, and wouldn’t you know I have beetroot and avocado in the fridge at the moment 🙂
    Thanks for sharing!

  143. Beautiful concept. Thanks for posting

  144. The word ‘healthy’ immediately drew me to this post! I like the idea of sweetening the cake with beetroot, but wondering if the amount of oil and sweeteners can be reduced. I have seen an avocado cake recipe that uses much less oil, but I’ll need to try incorporating some veggies like beets into it!
    Anyway, I found your blog through this post http://honkifyourevegan.com/2013/10/13/how-to-make-coconut-milk-whipped-cream/comment-page-1/#comment-5799 and I’d like to ask you about coconut whipped cream; can the coconut flour be substituted with something like cornflour? What would be your suggestion as I haven’t got any coconut flour on hand 😦

    • Poppy says:

      Yes the oil and sweeteners can be reduced. You can replace the oil with more avocado and sub stevia for the syrups but you would have to adjust the liquid in the batter to compensate.
      This cake was not designed to be health food, but to be a healthier version of a still very indulgent tasting chocolate cake. Considering how good it tastes and how fudgy it is, a teaspoon of oil per generous portion isn’t bad compared with standard chocolate cakes! I experimented with no oil but found the measurements given here gave the best texture and taste.
      Hope that helps!

      On to the coconut whipped cream, no cornflour won’t work, the only thing I know of is coconut flour. You can make whipped coconut cream without it, but for a firmer hold the flour is great, it will just be more softly whipped without it.

      Poppy 😀

      • I agree that the taste and texture can probably compensate for the calories, judging from how lovely and well-risen the cake looks! (What I hate the worse is flat, dense, vegan or no-egg cakes)
        I will definitely need to try this recipe out sometime soon and post my end result up!
        About the whipped coconut cream, that’s pretty gutting! 😦 I guess this whip cream would probably be best eaten as an accompaniment rather than filling.
        Thanks so much for the reply, Poppy!
        -Iz

      • Poppy says:

        I think it could still work as a filling, it just might squish out more!! I hope you can find some coconut flour soon. I think powdered sugar would help stiffen it but I’m guessing that’s a no-no for you! 😀

      • Haha, I guess powdered sugar is already needed in whipping and helping the cream hold shape so this can’t be avoided. I wonder if brown sugar will work too (although it will give a random caramel-y flavoured cream…) it doesn’t seem to affect the creation of air pockets i.e. in meringue (would’ve been ages since you’ve made meringues right?). Brown sugar is much less refined and low G.I. it gives me some comfort that I’m not putting small amounts of chemicals in my body 😛 but then again, whipped cream with cakes are only a once in a while treat! (unless you end up with a surplus of cake you’ve made). Since coconut flour can be used in so many more awesome vegan/gluten-free recipes I’ll try make an investment 🙂
        -Iz

      • Poppy says:

        Unfortunately, I refer specifically to powdered sugar due to its thickening properties, regular brown sugar would not thicken the cream! I use an unrefined powdered sugar which is delicious, I’m not sure if you have one like that available? Here’s the link to the one I buy in the UK; http://www.billingtons.co.uk/sugars/golden-icing/

        I think coconut flour would be a great investment for you! And due to it’s high absorbency, you need so much less in a recipe compared with wheat and other grain flours so it lasts a long time!

        And funnily enough, I helped my nan make and pipe meringue ghosts for Halloween last week! Been a long time since I ate it though!

        😀

      • Unrefined powdered sugar?? Sounds interesting! I’ll be sure to check the website out!
        I will consider investing in coconut flour (found them in a green grocer the other day but was way too pricey), I will look for a better deal and experiment 🙂 I’ve heard the phytic acid level is minimal as well making this a great flour alternative!
        I thought you were a vegan so I assumed you don’t eat meringues 🙂
        -Iz

      • Poppy says:

        Yes, it’s amazing! Not sure if you will be able to find unrefined powdered sugar where you are! I hope you can and that you find some cheaper coconut flour!
        Yes, you are right, I am vegan thus don’t eat meringues! 😀

      • I haven’t done much research but from what I know, powdered sugar is refined nevertheless to powder form thus raises your blood-sugar much quicker than grainy sugar like raw/brown. But I guess they haven’t added AS much chemicals in getting rid of the natural dark coating as well so that’s a slight plus. I probably won’t be able to find golden powdered sugar here unless I order and I don’t like sugar that much to give a bag of sugar a free plane ride 😛 What does it taste like though? And I’ve found the perfect shop to buy cheap coconut flour which is a nearby Indian store that has the best deals on nuts and other Indian goodness! And you mean you were vegan except for that day you helped your nan made meringues? 😀 I hope the eggs were at least free-range 😀
        -Iz

      • Poppy says:

        Helping my nan make meringue does not make me not a vegan! I did not eat the meringues I helped her pipe them!

      • Oh right, I thought you ate them! Haha 🙂
        -Iz

      • Poppy says:

        No of course not!! 😀

      • Poppy says:

        P.s. Glad you found affordable coconut flour! Store it in the freezer, it’ll last ages! You can use it straight from the freezer, it doesn’t solidify or anything just stops it going rancid 🙂

      • I keep getting comments from people to freeze these produces I wouldn’t have thought of freezing! I.e. sprouted almonds and now flour! Because the store is so nearby I might just go for a lovely walk to buy more instead. Or will their nutritional value decrease quickly? I’m yet to try using the flour but will post my results up : ) BTW, being a vegan, are you a fan of fry’s food?
        -IZ

      • Poppy says:

        I haven’t found any information to suggest that the nutritional value would decrease.
        I have tried Fry’s food before but it’s not something I tend to buy and eat often. I prefer home cooked vegan meals rather than convenience foods. I also find it very expensive! 😀

      • Fry’s have made some pretty interesting meat substitutes like sausages, schnitzels though. They’re interesting, but before learning about Fry’s foods I’ve never craved all these ‘meat substitute’ products before.
        They’re not that unhealthy, are great sources of protein, but again, are processed foods.
        Some of their products are quite affordable though i.e. a pack of 8 sausages for $9 here in NZ.
        I know some vegans who rely a lot of processed foods which is not great 😦
        – Iz

      • Poppy says:

        $9 for 8 sausages is expensive! That’s like £5.60 and they’re half that price here! But for the same price you can get so much more whole foods that goes further so I prefer to do that. I buy the odd thing like vegan sausages but a cheaper brand! 😀

      • Considering fry’s use pretty good quality non gmo soybeans in their food, the price is pretty fitting. At least for their sausages. I’ve tried their frozen veggie cottage pie once and it was meh. The sausages are a bit salty but pretty convenient protein though! You’re right about the wholefoods, but sometimes I just feel like a sausage! I’m very interested in making my own bean burgers though!

      • Poppy says:

        Fry’s products are much much cheaper here! Their sausages are around £3 which is about $6!

      • Wow! Hmm.. I guess it’s more popular over there hence cheaper price? Oh well, I haven’t had fry’s sausages in a while and still coping.
        I also never knew they use soy protein very heavily in protein bars (if you’re interested in fitness), I guess cheaper source of protein than say, whey, peas (easier to grow)
        -Iz

      • Poppy says:

        Possibly although some places are just more expensive than others I guess! I don’t really eat protein bars but I can imagine that to be the case as soya is so widely grown and genetically modified for large crops. Not that all soya is if course!

      • Sorry for the late reply! I’m in the middle of exams week right now (I suppose you’d understand being a college student yourself). I think I’m overcrowding your comments on this post! Haha. I’ll see you in your other post then! 🙂
        -Iz

      • Poppy says:

        Good luck with your exams!! 😀

  145. Wow! I will definitely be trying this. I’ve had yummy avocado in chocolate cake, but never gave beetroot a try 🙂

  146. This looks FANTASTIC. I have some beets in my fridge and I now know what to do with them.

  147. shaktivate says:

    I love this recipe. It has inspired me to to try it out using coconut flour and coconut oil.

  148. ameliadxn says:

    Whoa, I am so inspired! This cake looks absolutely amazing, got to try this sometime.

  149. alison says:

    OMG that looks wonderful..I’m not a beetroot person but I will have to give this a go 😀

    • Poppy says:

      Thank you Alison! You don’t taste the beetroot so it doesn’t matter that you aren’t a beetroot person. It simply deepens the chocolate flavour and adds wonderful moisture 😀

  150. Haha it’s my turn to be a little skeptical! My friend made beetroot chocolate cake for my farewell party, and I was dubious in the beginning, but it tasted delicious. But avocado as well? Haha… you’ll have to send some my way to convince me! =p Thanks for stopping by my blog!

  151. Intriguing use of avocado – does it act to replace the ‘normal’ fat people normally use in baking?

  152. Global Girl says:

    Wow what a creative and delicious twist on chocolate cake!

  153. foodbod says:

    Hi, I have nominated you for a Versatile Blogger Award, thank you for all of your wonderful posts:
    http://foodbod.wordpress.com/2013/11/13/nomination-for-versatile-blogger-award/

    😊

  154. I love this! And I love your blog. Thank you!

  155. Beautiful! I’ve used beetroot in a cake before and was so pleasantly surprised but have always assumed avocado was better for the raw stuff. I bet it makes it nice and moist. Great idea!

  156. Pingback: Virtual Vegan Potluck – Layered Coconut Mousse with Chocolate Brownie and Caramelised Nuts | Poppy's Patisserie | Bunny Kitchen

  157. ensalades says:

    Thanks for liking my latest vegan article on enSALADes ! Funny to see that we are using the same theme 🙂 Have a lovely day!

  158. Reblogged this on Heart Matters and commented:
    I am going to have to try this! Even though agave syrup has a high glycemic index, I may make it as it from the first try. Then play with sugar balance 2nd try.

  159. Divalicious says:

    This is just amazing! I baked a version of this, took it into the office and it was met with cries of delight. Has inspired me to play about with beetroot and avocados in cakes – thank you!

  160. korrydwen says:

    This recipe is one of my favorite from you ! I love your blog and pictures so I have nominated you for the versatile blog award ( http://canseideseryummy.wordpress.com/2013/11/28/versatile-blogger-award/)
    Cheers

  161. gluttonouskitty says:

    I’ve never thought of this..but you make it look so good so I’m going to try making it 😀

  162. That looks absolutely amazing! Kudos and well done to you 🙂

  163. Pingback: Beets and Avocado Chocolate Cake | Tiny Chili Pepper

  164. Now that looks positively yummy! Thanks for visiting.

  165. lenazapassky says:

    It is really very healthy!

  166. Pingback: Top 10 Posts of 2013 | Poppy's Patisserie | Bunny Kitchen

  167. Pingback: 365 Days of Blessings: Days 3-6 | Adventuress Chronicles

  168. Yummy! Beets and chocolate – what a great combination!!!

  169. alexraphael says:

    Great post, recipe and pictures 🙂

  170. Saskia (1=2) says:

    Holy moly. Definitely pinning this to try later. Looks magnificent!

  171. Wow, I love beetroot and with chocolate mmmm!!

  172. sondra500 says:

    Gorgeous, just gorgeous. I was about to make a gluten free chocolate beet cake for a birthday, now I think I’ll add avocadoes for the oil. My friends are not as health conscious as I so I try and sneak it in.

  173. This cake looks wonderful! I love the ‘gold dust’ : )

  174. Kerrianne Mackay says:

    This looks amazing – and the almonds look really effective! I will definitely be giving this a try!

  175. AngelaLivs says:

    What an awesome blog,Poppy! So excited to follow 🙂

  176. Thanks for the like 🙂

  177. Definitely going to try this one out. Beetroot chilli chocolate cake is a delicious combo, so definitely going to try this one out… love secret veggies in cakes so you can freak people out when you tell them the ingredients.
    It’s like the chickpea cookie dough spread a friend of mine made… She would wait until people ate some and then give the good news 😀

  178. wow! Now we have a great excuse to eat more chocolate cake! Chocolate cake could not possibly get healthier than this! thanks for the recipe! I am happy to come across your blog!

  179. Sarah says:

    This looks unbelievably decadent and delicious. I’ve cooked cake with beetroot before but never avocado – I’m looking forward to trying it out!

  180. www.recipesfortheweekendwarrior.wordpress.com says:

    This is awesome I told the BF i was going to make him red velvet chocolate cup cakes with beetroot… this is the perfect base recipe for it! Love your magic !

  181. redrobin2014 says:

    Oh. I need to try this one. Wow.

  182. Reblogged this on My Vegan Heart Blog and commented:
    This recipe looks so yummy I just had to share it.

  183. This is a terrific idea. Healthy chocolate cake, woooow! I love beetroot and also chocolate, but as you said even i cant imagine the two together. Wouldn’t the cake be bitter coz of the beetroot? If not, i would definitely wana try this out. 🙂

  184. Michael says:

    Wow, I’m salivating already, I love chocolate, avocado, almonds and beet root, can’t wait to try this…I’m not a baker but love to blend smoothies with hundreds of combo…now I started exploring baking and found your website trying to make a beet root cake for my daughter’s birth day…thank you.

    Michael.

    • Poppy says:

      Hi Michael, thank you for your lovely comment!
      I really hope you have fun with this cake and that your daughter loves it! You really don’t need to be a baker, it’s pretty foolproof if you follow the recipe!

      I’d love to hear how it goes.
      Best wishes. Poppy 😀

  185. Tina Bark says:

    Hi Poppy!
    I am so pleased to have found your blog! I searched in google for “chocolate beetroot avocado cake” and you popped up first!
    I am getting married in April and am not at all happy with the cakes our caterer makes, so I am on a mission to find one that is awesome and more representative of my and my fiances tastes. I am definitely going to try to make this and see how it turns out… I want a delicious cake that I can make ahead of time (have you tried freezing it?) and also that can feed 100 people! (that has been my biggest challenge, since most of the deserts I like are not really meant to be made in bulk)…
    I have three main questions before attempting this:
    1) How do you recommend cooking the beets? (and would it be horrible if I bought canned beets and used those?)
    2) What is the difference between date and agave syrup? Can I use one cup of agave? Can I use honey instead? What do you think? Would it be ok if I just use one cup of one of those, or is it better to use 1/2 cup of each?
    3) For the chocolate glaze- do you think I could use coconut oil instead of vegan margarine?
    Looking forward to your thoughts on this!
    Thanks so much!
    Tina 🙂

    • Poppy says:

      Hi Tina,

      Thank you so much for your message and I am so glad you found me too! I am sorry to hear that you are having trouble with your wedding cake, I’m sure that is really frustrating as it has to be perfect for your special day. I will try to answer your questions as helpfully as possible!

      I have frozen the cake with great results. I have found in the past that some cakes defrost and become a bit dry but because this cake is so moist, it retains it’s wonderful moist texture after freezing. I often make this into cupcakes and freeze some so that I don’t eat too many!!

      I also think it should be fine to multiply the recipe to serve more people but it may take some test runs on cake tin sizes etc.

      I either boil or bake the beets, unpeeled until tender, leave to cool then the skin just rubs off then puree in a blender. I think if you can find canned beets in plain unsalted water, they will be fine once drained.

      Agave syrup is quite light in flavour whereas the dark and rich date syrup adds some depth and caramel tones to the cake. But, that does not mean that they both must be there. You can use all of one type of syrup, I would recommend using all agave or maple syrup as date syrup is not as sweet.

      Absolutely coconut oil would be delicious in the glaze!

      I hope that helps and please feel free to contact me if you have any other questions and I’d love to know how it turns out!

      Have fun!

      Poppy 😀

  186. This really is an awesome recipe. It makes an amazing cake. I made a couple of changes – not because the recipe wasn’t awesome enough already, but because I couldn’t help myself… I made more of a ganache for the topping with almond milk and a rich dark chocolate. Before doing that I split the cake in half and filled it with a rather large amount of preserved blueberries that I had put up in the summer with a very small amount of agave syrup so it was still quite tangy. I also added some pomegranate molasses to the cake mix – I was working away, spotted it in the fridge and poured a big gloop in – it actually worked really well. Thanks so much for sharing this great recipe – it’s a keeper!

    • Poppy says:

      Racheal, what great feedback, thank you!! I love the sound of your additions, especially the pomegranate molasses and blueberries!! Yum!! 😀

  187. Leave the Cannoli, Take the Knife says:

    Thanks for stopping by my blog! Looking forward to trying out this recipe too! Cheers!

  188. Wow! This looks incredible. I can’t wait to try it out. Thanks for checking thewholesomehealth.com.

  189. Pingback: We Should Be Folding Laundry

  190. Hi Poppy. I’ve recently discovered your blog and I’m so glad I did. I nominated you for The Lovely Blog Award:

    I think your blog is great so I nominated you for The Lovely Blog Award: http://weshouldbefoldinglaundry.com/2014/03/24/5665/

  191. rosemoor says:

    After eating beetroot, what would you suggest for a good substitution? My munchkin isn’t supposed to have beets or cane sugar, but we all adore a scrumptious chocolate cake.

  192. Looks amazing – I’ll give this a go at the weekend. I love beetroot !

  193. This looks delicious I need to try it! Thanks for sharing 🙂

  194. kholm018 says:

    Reblogged this on FreshVeggies .

  195. Pingback: Many Quick Updates | Stuck in the Middleton with You

  196. Stef says:

    This looks great! I want to make it for the kids at my day-care centre who are constantly asking for chocolate cake, but we can’t because it’s not healthy…but this makes it at least reasonably nutritious!

    However, since we can’t use nuts I was wondering if you could reccomend a substitute for the almonds or if we can just do without them?

    Many thanks! =D

    • Poppy says:

      Hi Stef!

      I think this is a fab way to get some vitamins and healthy fats into the kids!

      The almonds play a crucial role in the body and moisture of the cake so omitting them is not an option, I would suggest trying the same amount of semolina or 85g extra flour. Let me know how it goes 🙂

      Poppy

      • Sandy says:

        Thank you for this great recipe. We are a nut free house so I substituted the almond for sunflower seeds (I ground them myself in my tiny little blender which was a lot easier than I expected) then toasted them etc as per the recipe.

        This is the best cake I’ve made since going egg and dairy free (and now gluten free). Everyone at the party agreed it was delicious and my little girl came back for more three times (I didn’t stop her as she could definitely use some fattening up plus nutrients too – what a bonus).

      • Poppy says:

        Sandy that’s the best message to receive, thank you!

        I am so thrilled that you and your family enjoyed it and I love the tip on replacing the nuts with sunflower seeds, great to know there is a nut free version, I will make a note of that in the recipe.

        Well, it sure is the best kind of chocolate cake to give your little girl, no nasties anywhere!! ❤️

  197. Marfigs says:

    Ohhhh my goodness my eyes nearly fell out of my head – this is just so ridiculously delicious looking!!

  198. Jo says:

    I’m trying this out today for my vegan friend using gluten free flour… wish me luck!

  199. megafusta says:

    I absolutely have to try this recipe! I love it!

  200. This sounds so amazing – and I love the almond gold dust! #ExtraVeg

  201. Pingback: Incredible Froothie Blender Giveaway for Vegetarian Week! | Simplify Your Health

  202. Beetroot AND avocado in a cake – I have done beetroot and avocado individually but never together. I like it! Good idea and super healthy.

  203. rosa Burton says:

    have you ever used a square tin to make this brownie shaped? I made it last week in a round time was the most successful and tasty cake I’ve ever made!!!!

    • Poppy says:

      What a wonderful comment Rosa, thank you and I am so pleased that you enjoyed it. I haven’t tried in a square tin but I’m sure it will work, you may just need a bit less cooking time, do let me know how it turns out!!

  204. Pingback: Ant Birthday Cake for Ollie | Kim Makes Things

  205. Pingback: Possibly the Worlds Healthiest Chocolate Cake: Beetroot and Avocado Chocolate Cake with Chocolate Glaze and Toasted Almond Gold Dust | homethoughtsfromabroad626

  206. thesnowwoman says:

    My daughter’s favourite cake is a beetroot cake from a local vegetarian restaurant. I am going to try this recipe to see if is similar, I think she will love it! Thanks for sharing.

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