Rich Beetroot and Chocolate Cake

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!

INGREDIENTS

• 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.

METHOD

• 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!