Chocolate And Beetroot Cake

Name: Chocolate And Beetroot Cake
Prep time: 15 min
Cook time: 30 min
Total time: 55 min
Yield: 8 slices
Ingredients: 130 g spelt flour; 120 g almond meal; 6 tablespoon cacao; 1 pinch salt; 2 teaspoon baking powder; 150 ml coconut oil; 125 ml honey; 250 g beetroot; 3 eggs; 1 teaspoon vanilla extract; 100 g dark chocolate; 125 g coconut milk

User Reviews

5.0

6 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Additional Time
10 mins
Total Time
55 mins
Servings
8 slices
Calories
534 kcal

Chocolate And Beetroot Cake

Elizabeth Reed

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Chocolate and Beetroot cake. It might seem unusual to be mixing these two ingredients. Just wait till you try it. Opposites attract. Don't they?

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Ingredients

Servings

For the cake:

130 g spelt flour white
120 g almond meal
6 tablespoon cacao raw preferably
1 pinch salt
2 teaspoon baking powder
150 ml coconut oil
125 ml honey
250 g beetroot cooked, i.e. roasted (see Note 2)
3 eggs
1 teaspoon vanilla extract

For the chocolate ganache:

100 g dark chocolate 70%, broken into even pieces
125 g coconut milk

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Instructions

Line and grease a 22cm bundt cake tin and preheat your oven to 180 deg C.
In a large bowl combine the spelt flour, almond meal, raw cacao, baking powder and salt. Stir thoroughly to remove any lumps and set aside.
In a blender or food processor combine the coconut oil, beetroot, eggs and vanilla. Blend or process on low speed until the bee root is well blended.
Pour the beetroot mixture over the dry ingredients and stir until well incorporated. Pour in the cake tin and bake for 25-30 mins or until a skewer inserted comes out clean. Leave in the tin for 10 minutes before inverting onto a cake cooler. Allow the cake to cool completely before icing with the ganache.
To make the chocolate ganache, heat up the coconut milk on medium heat. Once it begins to boil, remove and pour over the broken chocolate. Stir until smooth and allow it to rest for ten minutes before drizzling over the cake.