Chocolate Beetroot Cake

The recipe adapted from The nutrition guru and the chef. Nice and moist. To make it gluten-free, I used coconut flour instead of plain white. It also adds extra coco-nutty flavour. I topped with cream cheese mixed with icing sugar and vanilla essence.

Ingredients

• 85 grams Dark Chocolate
• 3 medium Eggs
• 300 grams brown sugar
• 200 ml Olive Oil
• 300 grams Cooked Beetroots (you can buy already cooked, vacuum packed beetroot in any supermarket), puréed
• 1 teaspoon Vanilla Extract (or 1tbsp vanilla essence)
• 30 grams Cocoa Powder
• 200 grams coconut flour (or plain flour)
• 1 1/2 teaspoon baking powder (or gluten free baking powder)
• 1/4 teaspoon salt

Instructions

1. Preheat oven to 180 degrees C

2. Blend or mash the beetroot until slightly smooth but still some ‘chunks’ remaining.

3. Melt the chocolate (85grams) over a double boiler

3. In a separate bowl, whisk together the eggs, sugar and oil.

4. Slowly add the cooked beet purée, the melted chocolate and vanilla into the egg mixture.

5. Beat just until combined. Don’t overdo it.

6. Sift the cocoa. Add this and the almond meal (or plain flour), baking soda and salt to the beet batter.

7. Fold just until everything is combined. Don’t over mix the batter.

8. Pour the cake batter into the prepared cake tin. 

9. Bake for approximately 50 minutes.  

10. Remove from oven and leave to cool in the pan.