Beetroot Cake 
A delicious Gluten Free Chocolate Cake Recipe that contains beetroot!

Beetroot Cake? Seriously?

I have a confession to make... I HATE beetroot! To me it tastes like eating a big old pile of mud. When we were having a weekly organic vegetable box delivered, there were often a couple of beetroots that would lurk in the bottom of the box unless I pickled them for the family members that like the thing. Invariably though they would end up in the compost heap. Until someone mentioned that you can make a mean chocolate cake with beetroot in it. I was not convinced, but I decided to give it a try and actually, it was really good. So if you have an aversion to beetroot, give this chocolate beetroot cake a try, I'm pretty certain you will be pleasantly surprised.

paleo recipes chocolate beetroot cake gluten free nut free dairy free deliciousness

Beetroot Cake - Nutritional Info

lovely vibrant fresh beetroot goes really goes ridiculously well with chocolate - don't believe us, try our paleo desserts chocolate beetroot cake

Beetroot is a good source of dietary fibre along with being a good provider of vitamin C, magnesium, potassium, manganese and folate.

But it still tastes like mud... So make it into a mud cake! You can barely taste it in all honesty, and the rich, vibrant purple red  (which doesn't really show up in the photo unfortunately) gives the cake a rather magical bejewelled look.

Dense but moist, this is a luxurious, once in a while treat and also makes an awesome chocolate trifle base!

Ingredients (serves 6 - 8)

  • 50g dark chocolate
  • 3 tbsp coconut milk
  • 20g raw cacao powder
  • 3 tbsp coconut oil
  • 1/4 cup coconut flour
  • pinch of salt
  • 3/4 cup of finely grated cooked beetroot
  • 1/4 tsp bicarbonate of soda
  • 3 tbsp arrowroot
  • 1/2 cup maple syrup or honey
  • 1/2 tbsp olive oil
  • 2 eggs

Method 

  1. Preheat the oven to 180° C/350° F/gas mark 4.
  2. Place the chocolate and coconut oil into a glass bowl and place in the oven until melted.
  3. Whisk in the cacao powder and coconut milk.
  4. Sift the coconut flour, baking soda, arrowroot and salt into a bowl.
  5. Whisk the eggs, maple syrup and olive oil into the chocolate mixture.
  6. Add the wet ingredients into the bowl with the flour and whisk thoroughly until combined well.
  7. Fold in the grated beetroot.
  8. Pour the mixture into a lined baking dish (a loaf tin is ideal).
  9. Bake for approximately 30 mins, or until a skewer inserted into the middle of the cake comes out clean.

For a really decadent cake replace the olive oil for dark rum, and cover the top of the cake in melted chocolate.


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