Moist Beetroot Chocolate Cake

March 14, 2015

Moist Beetroot Chocolate Cake

I remember the first time I heard about beetroot chocolate cake. My gorgeous friend, Catherine, made some beetroot chocolate cupcakes for us to enjoy during a play date when the kids were younger. They just loved them and after that I knew I had to make a variation that was free from gluten, dairy and sugar. That way I could enjoy them too! That’s when my Moist Beetroot Chocolate Cake recipe was born. I have been making this cake for over two years now and it’s always a hit. This cake has lots of beetroot and almond meal in it so it is wonderfully moist, dense and wholesome. It smells amazing too!

My Moist Beetroot Chocolate Cake is very simple to make. If you have a Thermomix you can grate the beetroot first and then mix everything together very simply. Otherwise, you can use a small food processor to process the raw beetroot and then mix everything together by hand in a large bowl. I just love the colour of this cake once you’ve finished making the cake batter. The deep beetroot colour looks so enticing.

This beautiful cake is a treat for me and my family that we enjoy on occasion with a lot of pleasure. I love the fact that when we have a slice of my Moist Beetroot Chocolate Cake we are eating some of our vegetables! This is a really filling and deliciously moist cake that will leave you feeling satisfied. This cake certainly satisfies my desire for some chocolate. Just keep in mind that it is very rich, so a little bit goes a long way.

Happy baking! 

Moist Beetroot Chocolate Cake

Serves 10

Ingredients

  • 230g of raw beetroot, skin removed and cut into quarters (about 2 medium beetroot)
  • 250g of almond meal or 250g of raw almonds (if using a Thermomix)
  • 2 eggs
  • 1/4 cup or 50g coconut oil
  • 1/2 cup or 170g organic or 100% pure maple syrup
  • 1/4 cup or 25g raw cacao powder
  • 2 teaspoons of gluten free and aluminium free baking powder
  • 1 teaspoon of organic vanilla powder

Thermomix Method

  1. Pre-heat your oven to 170 degrees Celsius. Line a 20cm round cake tin with baking paper.
  2. Place the beetroot pieces in the Thermomix bowl and chop on speed 5 for 5 seconds. Set aside.
  3. Place the raw almonds in the Thermomix bowl and mill on speed 8 for 10 seconds. Scrape down the sides of the bowl with your spatula.
  4. Add the chopped beetroot and all of the remaining ingredients to the Thermomix bowl and mix for 15 seconds on speed 5. Scrape down the sides of the bowl with your spatula and mix for a further 15 seconds on speed 5.
  5. Place the Moist Beetroot Chocolate Cake mixture into your prepared tin and bake in a pre-heated oven for 50 to 60 minutes, until a skewer inserted into the middle of the cake comes out clean. Remove from the oven and let the cake sit in the tin for 15 minutes. Remove the cake from the tin and place on a wire rack to cool.

Conventional Method

  1. Pre-heat your oven to 170 degrees Celsius. Line a 20cm round cake tin with baking paper.
  2. Place the beetroot pieces in a small food processor and process until the beetroot turns into a paste. You will need to add a little water to get a paste consistency. Just add a little bit of water at a time as needed. Place the beetroot purée in a large mixing bowl.
  3. Place all of the remaining ingredients into the mixing bowl and mix with a whisk until you have a smooth cake batter.
  4. Follow step 5 in the Thermomix Method above.

 




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