Chocolate Beetroot Cake with Maple Cream Cheese Frosting

For the cake:
Grease a cake pan or springform pan with butter (I used a 10″ springform pan; a smaller one will make it thicker and you really don’t want anything bigger).

Preheat oven to 350 F.

Whisk coconut milk and eggs in a large bowl until smooth and fluffy. Beat in applesauce and honey until blended. Stir in pureed beets and vanilla.

Mix in dry ingredients (except pecans) with a hand mixer and beat until completely blended and smooth. Add pecans and stir until evenly mixed into batter.

Pour mixture into cake pan and bake for 60-70 minutes (until a toothpick comes out almost clean). Remove from oven. Allow to cool.

For the frosting:

Place all of the frosting ingredients in a medium bowl and beat until smooth.

Allow the cake to cool and add frosting using your preferred method. Refrigerate leftover cake.