Beetroot and Chocolate Cake

BEETROOT AND CHOCOLATE CAKE

Beetroot has been very plentiful and cheap at the market lately, so I took advantage of that to try adapting a recipe I was given many years ago for a Beetroot and Chocolate Cake to a delicious moist gluten free variation.

Ingredients:

  • 1 cup Butter or substitute (I used a light olive oil spread for the pictured cake)
  • 1 1/2 cups firmly packed soft brown sugar
  • 3 eggs
  • 2 cups pureed cooked beetroot
  • 1 tsp vanilla
  • 2 cups all purpose gluten free flour (I used the Live Free Gluten Free pastry blend)
  • 1/3 cup raw cacao (Ceres Organics)
  • 2 tsp bicarb soda
  • 1/4 tsp salt

Method:

  • Preheat oven to 180c
  • Grease and flour a fluted ring tin
  • Cream butter and sugar
  • Add eggs one at a time,beating very well in between
  • Add the beetroot and vanilla and beat well. The mixture will appear to separate, but don’t worry, it’s fine.
  • Sift in the dry ingredients and beat until well combined.
  • Pour into the prepared din and cook for 45 minutes, or until a toothpick comes out clean.
  • Cool in the tin for 10 minutes, then turn onto a cooling rack to completely cool.
  • Dust with icing sugar.
  • Enjoy.