This is a sneak peek from our EXCLUSIVE Anamaya Cookbook…..
One of our MOST REQUESTED Recipes: The Fudge Beet and Cacao Cake!
Vegan, incredibly healthy and high in nutritional value, and perfect for Breakfast, Snacks or Desserts!
This fudgy beet and cacao cake is one of the spongiest we serve at Anamaya. Cacao and beets go well with each other for their bold flavor, nutritional profile, and for their messiness, haha.
Cacao vs cocoa, the cacao fruit produces both of these products but the process and heat are what make all the difference. Cacao powder is produced from fermented beans that are processed at low temperatures and ground into a powder. The result is a powder that’s bitter in taste but much higher in nutritional content. Cocoa powder is from beans that are roasted at much higher temperature that results in a less bitter, slightly darker powder with less nutritional value. Regardless of their differences, they both work well for this recipe.
This recipe can be made in a cupcake tray or a pyrex dish as a cake. They can be served as breakfast muffins or as a snack for kids. At Anamaya we serve them as a beautiful lava cake, simply inject with cacao sauce after baking them and served with strawberries cooked in citrus and Juanilama (lippia Alba) leaves. Juanilama is great for burning cholesterol & a natural antidepressant. ¡Buen Provecho!
Here are the ingredients needed: