Beetroot chocolate cake
This Chocolate Beetroot Cake signifies another lightening bolt, so now I’m sharing it with you.
Autumnal Aubergines post has had lots of good feedback, thank you all). In the spirit of all things puce, here’s another jewel coloured recipe to try.
There’s definitely something about beetroot’s vibrant colour that appeals to the child in me. How does something that looks quite boring when it’s growing in its cold, damp vegetable patch, have the capacity to transform into something quite captivating on the plate?
10cm double height cake tin or one normal height 20cm tin
Food processor or blitzer
250g cooked beetroot
50g raw grated carrot, grated on the small section
225g gluten free plain flour
1 tsp baking powder
200g soft brown sugar
70g cocoa powder
3 large eggs
3 tbsp milk (or use rice milk for dairy free)
150ml sunflower oil
Icing sugar to decorate
1. Grate the raw carrot.
2. Preheat your oven to 160degrees. Line your tin, both base and around the sides, with baking paper.
3. Mix the flour, sugar, cocoa and baking powder, if using, in a large mixing bowl.
4. In the food processor, blitz the beetroot, oil, eggs and milk, pour over the dry ingredients and add the grated carrot. Mix well.
5. Pour into your tin and bake for about 50 minutes to an hour. Check it's fully cooked through with a cocktail stick. When it comes out clean from the centre of the cake it's done.
You could try an American style frosting to decorate, but as we’re doing dairy free here I opted for a simple icing sugar affair, with some beetroot coloured sweet peas grown by my dad (don't eat them obviously). What could be better.