One way to boost up the nutrition of a dish is to hide some veggies in there. I found a pile of beetroot that needed to be used and decided that the kids (and adults) deserved a treat - the result, a very rich beetroot and chocolate cake.
The beetroot adds to this yummy treat a great dose of vitamin C and B, calcium, magnesium, phosphorus, zinc, fiber, folic acid, iron and is traditionally known as a blood cleanser. What’s not to love!
- 85 grams dark chocolate
- 3 medium eggs
- 220 grams coconut sugar
- 200 ml coconut oil
- 300 grams cooked beetroots (see method below for how to cook the beets)
- ¾ teaspoon vanilla powder (or 1tbsp vanilla essence)
- 30 grams cocoa powder
- 200 grams almond meal
- 1 1/2 teaspoon baking powder (or gluten free baking powder)
- ¼ tsp salt
BAKED BEETROOT METHOD
The easiest way I have found to prepare beetroot is to bake it. This keeps as many of the nutrients intact rather than boiling them.
- Heat oven to 180C
- Wrap each beetroot in aluminum foil
- Bake for 90 minutes
- Allow to cool in the wrapper
- When required unwrap and rub the skin off the beetroot. You will definitely need to wash your hands throughly after cleaning or wear gloves to avoid staining your hands.
- Pre heat oven to 180 degrees Celsius
- Blend or mash the beetroots until smooth.
- Melt the chocolate (85grams) over a double boiler.
- In a separate bowl, whisk together the eggs, sugar and coconut oil.
- Slowly add the cooked beet puree, the melted chocolate and vanilla into the egg mixture.
- Beat just until combined. Don’t over work it.
- Sift the cocoa. Add this and the almond meal, baking soda and salt to the beet batter.
- Fold just until everything is combined. Don’t over mix the batter.
- Line a 23cm tin with baking paper
- Pour the cake batter into the prepared cake tin.
- Bake for approximately 50 to 60 minutes.
- Cake is ready when a skewer inserted in the middle of the cake comes out clean. Baking time may vary depending on the pan and oven you are using.
- Remove from the oven and leave to cool in the pan.
Once cooled you can cover it with cashew or coconut cream and fresh fruit – or just cut up a warm piece and enjoy!