Beetroot Chocolate Cake
Delicious moist cake, the earthy beetroot combines nicely with delicate, fruity flavours of raw cacao beans - although you can use cocoa (roasted beans) if you prefer!
Ingredients
Cake
- 250 g beetroot – peeled and boiled
- 200 g ground almonds
- 200 g wholemeal self-raising flour
- 350 g apple purée
- 300 ml maple syrup or agave
- 6 tbsp raw cacao powder
Frosting
- 1 large very ripe avocado
- 1 small ripe banana
- 4 tablespoons raw cacao powder
- 3 tablespoons maple syrup
Instructions
- Preheat oven to 190C or 170C fan and grease and line a 22cm cake tin with vegetable oil
- Prepare your beetroot by peeling and boiling it or buy it pre-cooked (not pickled!) Allow it to cool, place it in a large bowl and blend till smooth – this takes seconds in a food processor or with a stick blender.
- Add the purée to a mixing bowl with all the other cake ingredients and mix well until smooth, then pour into your prepared tin and bake for about 20 minutes until you can pull a knife out of the centre totally clean.
- Set aside to cool whilst you make the frosting
- Peel and stone the avocado and place this along with the peeled banana into a large bowl – add the cacao powder and maple syrup and whizz the whole lot up with a stick blender– add a little water if it’s too thick, then taste and up the maple syrup if you feel it’s not sweet enough
- Spread it all over the top of the cake once it’s cooled
Tried this recipe?Let us know how it was!
