Chocolate & beetroot cake
Servings 8
Ingredients
- 300 g beetroot (fresh)
- 100 g ground almonds
- 2 tbsp cacao powder (or cocoa)
- 1 tsp baking powder
- 50 g coconut oil
- 100 g dark chocolate (70% cocoa)
- 4 eggs (OR 4 tbsp ground flaxseeds and 200ml water)
- 2 tsp vanilla extract
- 45 g maple syrup
Instructions
- Preheat the oven to 160 deg C, and line a circle baking tin (approx 21 cm / 8 inch diameter) with baking paper, or coconut oil
- Cut the ends off the beetroot and cut off any rough sections of the skin. Cut into small 2 cm pieces and microwave for 4 minutes to soften (or boil for 5 minutes)
- In a large bowl, mix together the ground almonds, cacao powder and baking powder. Squash any lumps with the back of a metal spoon, or pour the mix through a sieve
- Add the coconut oil and 80 g of the chocolate (broken into small pieces) into a tall bowl, and add the bowl to a pan of simmering water to melt it. Make sure that the water level is below the top of the bowl, as you do not want any water getting in
- While the coconut oil and chocolate is melting, add the beetroot, eggs, vanilla extract and maple syrup into a food processor and blend well. Then add in the melted coconut oil and chocolate and blend again in the processor
- Add the blended wet mixture to the bowl containing the dry ingredients, and stir until fully mixed together
- Pour the cake mixture into the baking tin (approx 21 cm / 8 inch diameter) and bake at 160 deg C for 50 minutes
- Leave the cake to set in the cake tin for at least 30 minutes before removing. This cake is delicate and can break when warm, so only take the cake out to leave on a wire rack after this time
- Once the cake is completely cooled, grate the remaining 20 g of chocolate over the top, and its done!