Beetroot & Cacao Cake Recipe
About
Our beetroot and cacao cake contains lots of plants (the beets) with their lovely polyphenols to feed your good bacteria, nuts at its base, and a treat moderate portion of raw honey. It includes 100% cacao powder (my preferred chocolate option as it contains polyphenols, but unlike chocolate bars, comes with none of the soya lecithin and copious amounts of sugar). The beets are not only healthy but make the texture of the cake deliciously moist.
Ingredients
500g beetroot cooked and puréed
5 large free-range eggs
3 tablespoons raw honey
1 vanilla bean scraped
5 tablespoon raw cocoa powder
2 1/2 teaspoons gluten-free baking powder
Pinch of salt
175g ground almonds
4 tablespoons coconut oil or extra virgin olive oil
What to do
Cook beetroots (boil and simmer or roast in tinfoil) purée the cooked beets in a blender whilst warm, adding a little liquid if needed. Leave the puree to cool, then beat remaining ingredients together with a whisk.
If using a fleximould, then rub all over with olive oil. Or can use greaseproof, but also rub this with some olive oil. Bake 170 degrees for 35mins. Insert a skewer to check if it’s ready, cake is baked when the skewer comes out clean.
Best served this with fresh raspberries, as it compliments the delicious beet/chocolate combo. Also sugar, dairy free raspberry ice cream, but that required using a Paco jet, so let's not go there today:) but you could make a nice raspberry granita
