Chocolate-Beetroot Cake

Chocolate-Beetroot Cake

Prep time: 1 hour, 15 minutes

Cook time: 45 minutes

Cake:

Ingredients:

  • 1 ½ cup (165 g) Grain Free Flour Mix, loosely spooned into measuring cup and levelled off
  • ½ cup coconut sugar
  • ¼ cup cacao powder
  • 1 tsp baking powder
  • ½ tsp bicarb soda
  • ½ tsp fine sea salt
  • 3 large eggs
  • ½ cup extra virgin olive oil
  • ½ cup beetroot puree (one medium beetroot, boiled, peeled and pureed)
  • 1/4 cup of honey
  • 1 tsp apple cider vinegar
  • 1 tsp vanilla extract

Topping:

Ingredients:

  • 1 x can of Coconut Whipping Cream (e.g., Honest to Goodness)
  • 1 tbsp cacao or carob powder
  • 1 tbsp maple syrup or raw honey

Note: Recipe makes a single cake layer. For two- layer cake, double the recipe and divide batter amongst two small cake tins.  

Method:

  1. Add a medium beetroot to a small saucepan and cover over fully with filtered water. Place lid on top, keeping slightly ajar to allow steam to escape. Bring water to a boil and allow to cook for 45 mins to an hour or until a sharp knife can be inserted 1-cm deep. Remove beetroot from the pot and allow to cool before removing the skin. Cut into pieces and puree until smooth.
  2. Preheat oven to 180 degrees Celsius (non-fan forced).
  3. Line a small cake tin with parchment paper.
  4. In a medium mixing bowl combine Grain Free Flour Mix, cacao powder, baking powder, bicarb soda and salt and stir well.
  5. In a separate bowl, add coconut sugar, eggs, extra virgin olive oil, beetroot puree, honey, apple cider vinegar, and vanilla extract. Whisk the wet ingredients by hand until well combined and slightly aerated.
  6. Add the wet ingredients to the dry ingredients and mix gently until combined.
  7. Pour the batter into the prepared cake tin.
  8. Place the tin in the middle of oven and cook for 45 minutes or until a skewer comes out clean.
  9. Remove from oven and gently lift the cake out of the tin and onto a wire rack to cool.
  10. Add coconut whipping cream, cacao/carob powder and liquid sweetener of choice to a medium bowl. Beat ingredients together using an electric mixer until well combined. Once cake has cooled fully, spread whipping cream over the top of the cake. If creating a double-layer cake, spread cream between cake layers. Decorate as desired (e.g. strawberries, chocolate shavings etc).