Gina Sakic

GF DF P LS

Chocolate Beetroot Cake

  • 2.5-3 cups of baked beetroot, grated
  • 4 eggs
  • 2 tbs coconut oil
  • 2 tbs mesquite
  • 1-2 tabs rice malt or honey(optional)
  • 1 tbs vanilla extract, or beans from 1 vanilla pod
  • 1 tsp baking soda
  • ½ tsp salt
  • ½ tsp cinnamon
  • ½ tsp nutmeg
  • ½ cup raw cocoa powder
  • 2 large tbs carob powder
  • 1/2 cup coconut milk
  • 180g dark chocolate (85-95% cocoa), chopped
  • 2 tbs raw cacao nibs (optional, if not decorating)

Decorating:

hemp seeds, coconut, dried fruit, chocolate ganache etc.

  1. Preheat oven to 170C
  2. In a food processor or blender, beat the beetroots, eggs and coconut oil.
  3. Add mesquite, rice malt, vanilla extract, baking soda, sea salt and spices. Blend well.
  4. Add the cocoa powder, carob, chocolate and coconut flour and mix until well incorporated.
  5. Pour into a greased cake pan of choice. Sprinkle the batter with cacao nibs (omit if you prefer to decorate cooled cake with ganache, nuts, seeds or dried fruit).
  6. Bake for 45-50 minutes, or until an inserted toothpick comes out clean.
  7. Cool completely before cutting and serving. Serve with cultured cream.