Chocolate beetroot cake recipe
Gluten free, Lactose free
- 100g rice flour
- 100g almond meal
- 1 teaspoon bicarbonate of soda
- 75g cocoa powder
- 250g caster sugar
- 250g (about 4 small) cooked beetroot (see note below)
- 3 eggs
- 200mL olive or vegetable oil
- 1 teaspoon vanilla essence
- Grated chocolate to decorat
Preheat oven to 180°C.
Grease and line a 20cm cake tin with baking paper.
Mix rice flour, almond meal, bicarbonate of soda, cocoa powder and sugar in a large bowl. In a food processor, puree beetroot and then add eggs one at a time, whizzing in between each addition.
Pour in oil and vanilla, whiz until smooth.
Ahh, what a pretty colour! Pour beetroot mixture into dry ingredients and mix to combine.
Bake for about 40 minutes or until a skewer inserted into the centre of the cake comes out clean.
And the cake is firm to touch. Set aside to cool.
Turn cake onto a wire rack to cool completely, then place on a plate and sprinkle with grated chocolate.
- This recipe is adapted from the wonderful cake served at The Fat Possum café on Magnetic Island—a friend on holiday brought it back for me.
- Better than a postcard!!
- To prepare beetroot, scrub well, trim stems and roots to within 3 cm of bulbs.
- Prick bulbs all over with a skewer.
- Place in a heat-proof dish and add 2 cm water.
- Cover and microwave on High (stirring once) for 10 minutes, or until cooked when tested with a skewer.
- Drain and peel beetroot wearing rubber gloves to prevent stains on fingers.
- This makes a large cake; I had enough mixture to make six small muffins as well.
- The recipe can also be doubled to make two cakes – freeze one for emergency entertaining purposes!
- Recipe created by Melissa Hughes for Kidspot.