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Recipe

丰富的巧克力和蛋糕甜菜根

This is a moist and rich chocolate cake that is easy to bake. Although we don’t need an excuse to eat cake, the inclusion of beetroot makes it packed full of good nutrients to ward off any winter ailments!

Jun 20, 2016 5:26am
By Nici Wickes
  • 35 mins cooking
  • Makes 25 centimetre
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Ingredients

  • 2/3 cup coconut oil or olive oil
  • 1/2 cup honey (or maple syrup)
  • 100 gram good quality dark (65%+ cocoa) chocolate (buttons or chopped)
  • 4 eggs
  • 2 cup grated raw beetroot
  • 1.5 cup gluten-free (or spelt) flour
  • 2 teaspoon baking powder
  • 3 tablespoon cocoa
  • pinch salt
  • raspberry powder, to dust (optional)
  • coconut yoghurt, to serve

Method

  • 1
    Preheat oven to 175°C. Grease and line a 25cm x 25cm cake tin.
  • 2
    Warm the coconut oil in a medium saucepan on a low heat. Add the honey and ¾ of the chocolate. Stir until the chocolate is melted, then remove from heat.
  • 3
    In a large bowl, whisk the eggs until light and fluffy. Fold in the beetroot and oil/chocolate mix.
  • 4
    Sift the flour, baking powder, cocoa and salt together, then stir gently into the mixture. Mix in the remaining chocolate pieces, stirring to combine.
  • 5
    Bake for 25-35 minutes or until the surface of the cake begins to crack on top and it is still a little sticky inside when tested. Cool in tin for 10 minutes before gently turning out to cool on a rack.
  • 6
    Dust with a little raspberry powder and serve with coconut yoghurt.

Notes

  • Check all labels if eating gluten and dairy-free.

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