When I make this cake, I rarely tell anybody that there is beetroot as one of the main ingredients until after they have tasted it. Then, when they are saying how delicious it is, I tell them about the beetroot, and enjoy looking at the reaction on their faces. I eat this cake completely guilt free because as you’ll see, there’s nothing in the ingredients to feel guilty about! (I buy my beetroot here in Italy already cooked and vacuum packed in the fruit & veg section of the supermarket.)
Flourless Chocolate & Beetroot Cake
- 300g peeled, cooked & beetroot
- 4 large eggs
- 4 tablespoons honey
- 1 teaspoon Vanilla Extract
- 1 tablespoon cocoa powder
- 1 teaspoon gluten free baking powder
- pinch salt
- 125g almond meal (store bought or you can grind your own almonds)
- 125g dark chocolate 70% cocoa solids
- 4 tablespoons olive oil
- Preheat oven to 180°C.
- Put beetroot in a food processor and process until you have a pureè
- Beat eggs with an electric mixer until foamy, then beetroot, honey, vanilla extract, cocoa, salt and baking powder and beat with electric mixer until combined.
- Add almond meal and mix on low until incorporated into cake batter.
- Melt chocolate in a microwave oven or over a bain marie. If using a microwave oven, use at short intervals to prevent burning chocolate. If using a bain marie, avoid the bottom of the bowl (with chocolate in it) touching the simmering water below.
- Once chocolate has melted, stir in the olive oil, and then fold into the cake batter.
- Pour completed cake mixture into a 22cm cake tin, greased & lined with baking paper.
- Bake in the oven for 40min, or until an inserted skewer comes out clean.
N.B. The succulent on top of my cake is sugarpaste. Let me know if you’d like me to post a tutorial explaining how to make them!
