Chocolate Beetroot Cake

GLUTEN FREE, GRAIN FREE, DAIRY FREE,  SOY FREE, NUT FREE, REFINED SUGAR FREE, PALEO

My husband declared this creation "The wine of cakes", I'm not entirely sure how to explain this description, but I know exactly what he means.  For context, we love wine, so this is a good  albeit slightly unconventional, description of cake.

Intense chocolatey richness of cacao powder pairs so very decadently with the earthiness and depth of fresh beetroot.  I'm sure once you try it you too will agree that these ingredients make an exquisitely complex, oh-so-delicious cake.

We love to top this Chocolate Beetroot Cake with my Vegan Chocolate Ganache, along with an array of seasonal fresh fruit (figs, berries, and cherries in particular make beautiful accompaniments).

This cake has also been given the toddler tick of approval, so why not give this one a whirl for the whole family!  ...Or keep it secretly in the fridge for your own private snacking.


Recipe

WET INGREDIENTS
1/2 large raw beetroot peeled and grated (weighing approximately 100-130g)
3 large eggs, lightly beaten
1/2 cup runny honey (if fructose is a concern for you I suggest substituting rice malt syrup)
1/4 cup coconut oil, melted
1 tsp coconut vinegar (apple cider vinegar will work too)

DRY INGREDIENTS
2/3 cup cacao powder (you can hapily use cocoa powder if that's what you have in your pantry)
2 tbsp coconut flour
1 tsp bicarb soda
Pinch of salt

Method
Preheat your oven to 160C.  Grease and line a standard round springform cake tin and set aside.
TIP: If your oven tends to run cool increase the temperature to 170C and procede as follows.
Combine all your wet ingredients in a large mixing bowl and whisk gently until well combined.
Next add your dry ingredients in on top of the wet ingredients and fold through with a spoon until well combined.
Finally tip your cake batter into the tin you prepared earlier and bake for 25-30 minutes. 
If, at the 25 minute mark, your cake looks a little wet on the top, return it to the oven for a further 5 minutes.
Allow your cake to cool to touch before gently removing from the tin and allowing it to finish cooling on a wire rack.
While your cake is cooling you may wish to whip up a batch of my Vegan Chocolate Ganache, taking your cake to the next level.

Now pop the kettle on, make yourself a cuppa, slice yourself a piece and enjoy.

This cake will keep beautifully in the fridge for up to 4-5 days, just be sure to keep it in an airtight container.


Happy baking...and eating!

Love L x