Gluten-Free, Vegan, Serves 16

Cake Ingredients:

• 2 Cups Oat Flour
• 1 Cup Almond Flour
• 3 Cups Coconut Sugar
• 1 1/2 Cup Cocoa Powder
• 1/2 Cup Vanilla Cashew Yogurt
• 1 Tbsp Baking Soda
• 1/2 Cup Pureed Beets
• 1 1/2 tsp Baking Powder
• 2 tsp Pure Vanilla
• 1 1/2 tsp Sea Salt
• 1/2 Cup Raw Coconut Oil Melted
• 1 1/2 Cups Full Fat Coconut Milk
• 1 Cup warm Water

Chocolate Cream Cheese Frosting:

• 1 1/2 Cups Vegan Butter softened
• 8 oz vegan Cream Cheese
• 1 1/2 Cups Cocoa Powder
• 3 tsp Pure Vanilla
• 7 1/2 Cups Powdered Coconut Sugar
• 1/4 Cup Coconut Milk

Directions:

Preheat the oven to 350 degrees F. Treat three 9-inch cake pans with your non-stick option of choice. Mix together flour, sugar, cocoa, baking soda, baking powder, and salt until combined. Next, add yogurt, beets, milk, water, oil, and vanilla. Blend together until smooth. Divide the batter equally into the pans and bake for 30-35 minutes or until a toothpick comes out clean. Let cool in pans for 15 minutes before transferring to a wire rack to cool completely. 

In a large bowl, beat together butter and cream cheese until fluffy. Add in the cocoa and vanilla and mix well. Slowly blend in powdered sugar 1 cup at a time. Add milk as needed to reach desired spreadable texture. Once done frost the cake in layers. Let cake sit for 10-15 minutes cut and share!