Chocolate Beetroot Cake

A couple of months back I planted some baby beetroot which soon became regular sized beetroot. After lots of raw beetroot salad and roasted beetroot, I decided to give chocolate beetroot cake a go.  I slightly modified Jamie Oliver’s recipe for chocolate beetroot cake and boy is it a great recipe.  I wasn’t expecting it to be as delicious as it was.  It contains no oils or butter, and is made with almond flour.  It’s soft, rich,moist and almost brownie like.  A perfect slightly healthier sweet treat.

Chocolate Beetroot Cake Ingredients:

Olive oil, for greasing
Flour, for dusting tin (use gluten free to keep cake 100% gluten free)
250g  70% cacao chocolate
250g raw beetroot, grated (this was one large beetroot)
4 large free range eggs
120g coconut sugar
120g finely ground almonds
1 1/2 teaspoons baking powder
1 1/2tablespoons good quality cocoa
1. Preheat the oven to 180°C on fan bake.

2. Lightly grease the bottom and sides of a 20cm spring form cake tin with olive oil.

3. Line the bottom of the tin with a circle of greaseproof paper cut roughly the same size as the bottom of the tin.

4. Dust the sides of the tin lightly with flour, then tap the tin to get rid of any extra, and tip out.

5. Break up the chocolate into pieces and place in a glass microwavable bowl.

6. Microwave for 45 seconds. Stir well and return to the microwave for a further 30 seconds. Stir again well. If it’s not melted completely, return for another 30 seconds.

8. Peel the beetroot, then grate nad place the grated beetroot in a large mixing bowl.

9. Separate the eggs, placing the whites into a seperate large mixing bowl and adding the yolks to the beetroot.

11. Into the bowl of grated beetroot, add the coconut sugar, almonds, baking powder, cocoa powder and melted chocolate and mix together well.

12. Now for the egg whites. Using an electric beater, whisk the eggs until they form stiff peaks.

13. Use a spatula to fold a quarter of the egg whites into the beetroot mixture to loosen it up. Once combined, gently fold in the rest being careful not to over mix. The egg whites help make the cake light and help it rise. If you over mix, it will stop this from happening.

14. Add the mixture to the prepared cake tin and spread out evenly using a spatula.

15. Bake in the hot oven for around 45-50 minutes, or until risen and cooked through. To check if it’s cooked, put a skewer in the middle of the cake. If it comes out clean, then the cake is done.

Dust with a little icing sugar and serve with Greek yoghurt and berries for a yummy sweet treat.

Enjoy your chocolate beetroot cake.