Beetroot Carrot Cake | Violife

Ingredients

• 200 g mixed beetroot and carrot, grated
• ½ orange, zest
• 95 g coconut flour
• 70 g buckwheat flour
• 100 g dehydrated coconut
• 75 g coconut sugar
• 1 tsp baking powder
• 1 tsp bicarbonate of soda
• 1 tsp cinnamon
• ½ tsp cardamon
• pinch of sea salt
• 2 tbsp ground flaxseed
• 6 tbsp water
• 80 ml olive oil
• 60 ml almond milk
• 60 ml orange juice
• 2 tsp apple cider vinegar
• 2 packs Violife Creamy Original
• 800 ml cans coconut milk (refrigerated overnight)
• 1 cup icing sugar
• 1 cup blueberries
• Zest from 1 lemon
• blackberries
• fresh thyme sprigs
• edible flowers