Beetroot Chocolate cake
The brainwave for this cake came from our organic veggie box newsletter. The original recipe required cooked beetroot and took a lot longer to make. I had been wondering for a while, what vegetable would suit and add moistness to a chocolate cake; in a similar way that carrots do for carrot cake. Beetroot was the obvious choice! So thanks to Nicola Galloway and Wolfgang’s woofers for the inspiration.
300 g scrubbed Beetroot
1 c dehydrated cane juice sugar (“Shakar” or “Rapadura”) or brown sugar
½ tsp vanilla
¾ c rice bran oil, grapeseed oil or melted butter
2 free range eggs
1 c flour (choose spelt, or a gluten free baking mix)
2 tsp baking powder
½ c cocoa
¼ c flaxseed
1/3 c almonds
1/3 c sunflower seeds
1) Grate the beetroot. This is quickest and easiest with the grater attachment of the food processor if you have one.
2) Put beetroot, vanilla, oil, eggs and sugar into the blender and blend until smooth.
Note: If using dehydrated cane juice sugar and it’s lumpy, then whiz in the food processor until fine before beating with the eggs.
3)Sift in flour, baking powder, and cocoa.
4) Finely grind nuts and seeds in a food processor, coffee or nut grinder.
5) Stir everything together in a big bowl until just mixed. Do not over-mix.
6) Pour into a large greased cake tin. Two loaf tins also works well.
7) Bake at 180ºC (350ºF) for 35-40 minutes, until firm to the touch.