Everyone loves good slice of cake and what could be better than one made using yours truly?! Beetroot, a superfood superstar, adds a touch of je ne sais quoi to this cake. It’s also packed full of iron and helps to reduce blood pressure and cholesterol as well as being a cheeky little aphrodisiac ;)

I chose to use our Mulberries, Chia Seeds & Spirulina bar which matches the earthiness of the beetroot, but any of our bars will add their own character. The beetroot makes the cake super moist and it just so happens to be gluten-free, dairy-free and naturally sweetened. We’re big believers in all things organic, so try and use organic ingredients where possible to give the cake much more flavour! Who said cake can’t be one of our 5 a day…

 


Ingredients:

  • 300g cooked beetroot – peeled and puréed
  • 4 large eggs
  • 4 tablespoons of honey – I think Acacia is good as it is not too overpowering
  • 1 tablespoon of cocoa powder plus a little extra for dusting
  • 1 teaspoon of baking powder
  • Pinch of salt
  • 150g of ground almonds
  • 125g of Doisy & Dam chocolate, broken into little pieces
  • 2 tablespoons of coconut oil
  • 2 tablespoons of any flavourless oil e.g. sunflower

 

 

Method:

Start with the boring bits. Preheat the oven to 200°C, 180°C fan or gas mark 6. Line a 22cm round loose bottom cake tin with baking parchment making sure to grease the sides too.
In a large mixing bowl, thoroughly beat the puréed beetroot, eggs, honey, cocoa powder, baking powder and salt together using an electric mixer.



Add the ground almonds and fold in carefully in a figure of eight motion until all mixed in.




Place the chocolate in a heatproof bowl and over a pan of simmering water so that the base of the bowl doesn’t touch the water. Slowly heat to melt all of the chocolate and then stir in all the oil, making sure the coconut oil has fully melted.

 


Add this to the rest of the mixture and stir well to combine but trying not to knock any air out. Pour into the cake tin and place in the centre of the oven for about 40 mins.




The cake is ready when the top springs back when touched. It may take a little longer depending on your oven and the runniness of your mixture! If the middle is a bit wobbly, give it another 10 mins or so and check again.




Remove from the oven and run a knife round the side of the cake. Leave to cool in the tin slightly before turning onto a wire rack. When cool, use a sieve to sprinkle with some cocoa powder. Tuck in!