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Chocolate Beetroot Cake

This Chocolate Beetroot Cake is so tasty you'd never it was made with veggies!
Prep Time45 mins
Cook Time35 mins
Total Time2 hrs
Servings: 16
Author: Lisa@mummymade.it

Ingredients

INGREDIENTS

    Chocolate Beetroot Cake

    • 2/3 Cup Coconut Flour
    • 1/2 Cup Cocoa unsweetened
    • 1/2 teaspoon Baking Soda
    • 1/2 teaspoon Salt
    • 3 teaspoons Baking Powder
    • 6 Eggs
    • 3/4 Cup cooked and pureed Beetroot to cook beetroot; place a whoole, unpeeled beet in a saucepan of boiling water and simmer on medium for 45 minutes, or until a knife can be inserted all the way though. Allow to cool then remove the skin
    • 1/2 Cup Maple Syrup Rice Malt Syrup can be substituted
    • 3/4 cup Milk of choice
    • 2 teaspoons Vinegar or lemon juice
    • 3 teaspoons Vanilla Extract

    Raspberry Cream

    • 150 grams Raspberries fresh or frozen
    • 150 grams cooked peeled and diced Beetroot (to cook beetroot; place a whole beetroot in a saucepan and cover with water. Bring to the boil and then simmer over a medium heat for 45 minutes, or until a knife can be easily inserted all the way through. Allow to cool before peeling and dicing)
    • 1 1/2 Cups Coconut Cream place 2 400ml cans of Coconut Cream/Milk opened in the fridge overnight. Spoon off the thickened cream and discard the watery remains
    • 1 1/2 Tablespoons Maple Syrup Optional, depending on tartness of berries
    • 1 1/2 Tablespoons Water
    • 2 Tablespoons Maple Syrup
    • 3 teaspoons Vanilla Extract

    Instructions

    INSTRUCTIONS

      Chocolate Beetroot Cake

      • Preheat oven to 175C/350. Grease an 8 inch (20cm) cake tin.
      • Sift the coconut flour, cocoa, baking powder and baking soda in a small bowl. Add the salt and set aside.
      • In the bowl of a stand mixer with whisk attachment, whisk the eggs for 5 minutes, or until fluffy.
      • Meanwhile, palce the beetroot and the milk in a blender and puree until cmobined. Alternatively this can be done with a stick blender.
      • Add the beetroot/milk mix, maple syrup, vinegar and vanilla extract to the eggs and continue to mix until combined.
      • Add the dry ingredients into the wet ingredients.
      • Mix on low speed until the dry ingredients are incorporated – about 30 seconds. Scrape down sides of mixing bowl (you may need to do this a couple of times) and beat cake batter on medium/high speed for about 1 minute so that the batter is fluffy.
      • Pour the batter into the tin and smooth out the top. Bake for 35 minutes or until a toothpick inserted in the centre comes out clean. Allow the cake to cool in the tin before removing and frosting.

      Raspberry Cream

      • Place the raspberries, diced beetroot, water and maple syrup in a small saucepan and bring to the boil. Reduce the heat to medium and simmer for 10 minutes, stirring often to prevent the mixture from sticking to the pan. Remove the saucepan from the heat and allow to cool.
      • Place the cooked mixture in a kitchen blender and process until pureed. Alternatively this can be done with a hand stick blender. Add the coconut cream, maple syrup and vanilla extract and blend until well combined.Taste and if desired add extra sweetener.