Beetroot & cocoa cake

Beetroot has been a very well studied vegetable and has been thought to hold many medicinal properties. It contains betacyanin (a plant pigment) which research indicates can help our bodies in defending us against carcinogens. It has also been thought to help headaches and toothache.

However, what we do know for a fact is that they provide Vitamin C, beta carotene and important minerals such as calcium, iron and potassium. They are also in season right now, so who needs any more reasons to get baking this scrumptious cake!

300g cooked fresh beetroot (you can use precooked too - but fresh is better)
85g dark chocolate (melted - this can be done over a pan of boiling water or very slowly in the microwave)
300g flour (oat flour or ground almonds give a fluffy texture)
200ml sunflower oil
300g brown sugar (can use coconut sugar too)
3 medium eggs
30g cocoa powder
1 1/2 tsp. baking powder
1 tsp. vanilla extract

​1. Pre-heat oven to 180 degrees Celsius
2. In a mixing bowl add sugar, eggs and oil and mix together
3. Gradually add the mashed beetroot, melted chocolate and vanilla - mix until combined but don't over mix
4. Sift in the oat flour, cocoa and baking powder - fold in with a spatula as opposed to mixing
5. Spread some oil over a 10inch baking tin to prevent the cake from sticking
6. Pour in the mixture and pop in the oven for 40-50 mins
7. Check it is ready by inserting a skewer in the middle of the cake and make sure it comes out clean - if it doesn't pop it back in and check every 10 mins
8. When ready remove from oven and allow to cool before transferring it to a cake stand

Icing (optional)
​1 cup full fat cream cheese
1 cup of fat free quark
1/2 cup honey
Chocolate (for shavings)

1. Mix cream cheese and quark with honey and smooth over cooled cake
2. Grate chocolate over the top to look pretty - it's now ready to eat!

Now that you have master that beauty why not try our raw no bake salted caramel cheesecake?