RECIPE: Two cups Chocolate Cake with Vanilla Cashew Nut Frosting

editorial image

This weeks recipe of the week has been sent in by Charleh Dickinson.

Cake Ingredients:

200g Beetroot, cooked. 200g Figs. 200g Creamed Coconut.

200g Honey/Maple Syrup/ Coconut Nectar. 200g Banana. 200g Nut/Seed Flour of choice.200g Desiccated Coconut. 50-75g Cocoa Powder.


Pre-heat your oven to 160 degrees fan. In a food processor, add the figs, nut/seeds, desiccated coconut and cocoa powder. When the figs start to bring the mixture together, this should be after about 5 minutes, add the rest of the ingredients.Blend until you get a sticky mixture, add more water if necessary. This will make it easier for you to pour out of the food processor and get a smoother blend but may mean a longer bake time.

Pour into 2 9-inch baking tins that have been covered in olive oil and grease proof paper. This will allow the cake to be easily taken out once baked.

Bake in the oven for 60 minutes, checking after 45minutes that the cake isn’t burnt or catching.

Whilst the cake is baking you can make your frosting.

Frosting Ingredients

2 cups Cashew Nuts, soaked overnight or a minimum of 2 hours

200g Honey

1 Tbsp. Vanilla Grinder


In the cleaned food processer, add the soaked cashew nuts and blend for about 10 minutes or until your can get it as smooth as possible. You may have to scrap around the bowl a few times.

Next add your honey. Add more if it is still not sweet enough but carefully not to add too much as you still need the frosting to stick to the cake.

Finally, when you frosting is ready, stir in the ground vanilla. Add more or less to taste.