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BEETROOT CHOCOLATE CAKE


Gluten Free, Vegan, Refined Sugar Free, Dairy Free Option

Decadent, moist and rich, this nutrient-packed cake ticks all the boxes and nourishes your body while satisfying your sweet tooth. Great to share at birthdays and events. Use coconut yoghurt and neutral oil in place of the yoghurt and butter to make it dairy-free.


Ingredients:

1 cup GF self-raising flour (or self-raising flour if not GF)

1/3 cup cocoa

1 tsp baking soda

125g butter, melted

1/3 cup pure maple syrup

½ cup runny honey

½ cup natural Greek yoghurt

1 tsp vanilla

1 egg

2 cups peeled and finely grated raw beetroot


Method:

• Preheat oven to 180°C (350°F) and grease and line a 20 cm cake tin.

• Sift the flour, cocoa and baking soda into a large mixing bowl and mix until combined.

• In another bowl, add the butter, maple syrup, honey, yoghurt, vanilla and egg and whisk together.

• Add the grated beetroot to the wet ingredients.

• Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix as it may result in a dense cake.

• Tip the mixture into the prepared tin, spreading it out evenly. Bake for 45–50 minutes or until a skewer inserted into the centre comes out clean.

• Allow the cake to cool for 10 minutes then transfer to a wire rack to cool completely.


Serves: 10

Prep Time: 15 minutes

Cooking Time: 45–50 minutes

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