Chocolate Beetroot Cake- jacked up
Have you been in the kitchen more lately?
I have! No surprises there. I spent time adapting my signature chocolate beetroot cake.
Made even better for you if you grow your own beetroot! But the addition of powdered Bilberry was pure genius! Because now it is not only yummy but good for your immunity too.
1 ½ cups cacao
2 cups gluten free flour
2 teaspoons baking powder
1 teaspoon bicarb soda
1 ½ cups coconut sugar
1 cup coconut oil or 1 cup macadamia oil
2 teaspoons vanilla essence
¼ teaspoon ground cardamom
2 large beetroots
¼ cup of dry ground bilberry
Boil unpeeled beetroot. Once the beetroot is cooked, let it cool down and then peel it. (I usually cook the beetroot the day before I make the cake so there are no burnt fingers in the peeling process).
Preheat oven to 170C.
Grease and paper a springform pan. The recipe will make either a 24cm round cake, or a 20cm round cake and 12 large muffins.
Chop the beetroot up and blend in a food processor
Use 1 ½ cups of the pureed beetroot for the cake batter. Sift together cocoa, flour, baking powder, bicarb soda. Beat eggs. Add oils to beaten eggs and mix well. Add sugar, vanilla essence, and beetroot. Add sifted dry ingredients including the bilberry. Mix through. Do not overbeat. Pour into greased and papered springform pan. Bake at 170C for approx 50 minutes. Allow the cake to cool down before removing from pan.