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Pink Butterfly Cake

This recipe is for ONE cake, however, I made a double-decker cake by doubling the recipe below and baking in two tins.
Prep Time 20 minutes
Cook Time 30 minutes

Ingredients

PER CAKE:

  • 1 1/2 cups white flour [GF: use 1 cup brown rice flour + 1/2 cup tapioca]
  • 3 Tbsp cocoa powder or carob
  • 1/3 cup sugar
  • 1 tsp baking soda
  • 1 Tbsp white or cider vinegar
  • 5 Tbsp neutral oil
  • 1 tsp vanilla essence
  • 1 cup water
  • 1 banana mashed
  • 1/3 cup finely grated beetroot

ICING:

  • 1 cup cashews
  • 2 Tbsp honey or maple syrup
  • Juice and zest of 1 lemon
  • 1/2 tsp vanilla extract
  • Pinch of salt
  • 1 tsp virgin coconut oil optional
  • approx. 1 tsp beetroot juice squeezed from finely grated beetroot.

Instructions

  • CAKE: Preheat the oven to 180C and lightly grease a 22cm cake tin.
  • Combine the flour, cocoa, sugar and baking soda in a large bowl. Combine the liquids and pour over the dry ingredients, stirring to combine. Fold in the mashed banana and grated beetroot.
  • Pour into the prepared tin and bake for 30 minutes until a skewer comes out clean. Cool on a rack.
  • ICING: Cover the cashews with water and soak for several hours. Drain well, then put into a food processor with the remaining ingredients. Process to combine. Add a splash of water if needed to make a smooth spreadable paste. (This will take about 1 minute with the machine going.) Use a knife to spread on the two layers of the cake.