Spiced Beetroot & Dark Chocolate Cake

Beetroot and chocolate alone are delicious in all their unique and wonderful ways, but together they are un-beet-able! This sweet and earthy dessert is the perfect indulgence for any celebratory occasion. Pair it with some creme fraîche, vanilla or ginger flavoured ice cream and you’ve got yourself a taste of heaven!

Ingredients

715g cooked beetroot (available in the Food Hub)
200g plain or gluten free flour
100g cocoa powder
1 tbsp baking powder
250g golden caster sugar
3 eggs (from our happy chooks!)
2 tsp vanilla extract
2 tsp mixed spice
200ml olive oil (Mt. Moriac Olive Oil available in the Food Hub)
100g dark chocolate chopped
Creme fraîche or coconut yoghurt/ice cream
Mint leaves to garnish

Method

Step 1:

Prepare your beetroot’s! You’ll want to steam or bake these babies so they’re ready for blending.

Step 2:

Heat oven to 190C/fan forced 170C. Tip the beetroot into a food processor and blend until chopped. Add the baking powder, cocoa powder, flour, eggs, caster sugar, vanilla extract and mixed spice. Blend until thick, smooth and creamy! Sprinkle in a pinch of salt.

Step 3:

Once completely mixed through, gently add the oil and stir through the dark chocolate. Pour the mix into a lined baking tin and cook for one hour.

Step 4:

Remove from the oven and allow to cool on a tray. Once cooled serve with creme fraîche or coconut yoghurt/ice cream. For a bit of fun embellish with some fresh mint. Piece of cake!