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a chocolate cake with icing on a cake stand
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Chocolate And Beetroot Cake

Chocolate and Beetroot cake. It might seem unusual to be mixing these two ingredients. Just wait till you try it. Opposites attract. Don't they?
Course Dess
Cuisine Modern
Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time: 10 minutes
Total Time 55 minutes
Servings 8 slices
Calories 534kcal
Author Peter G

Ingredients

For the cake:

  • 130 g spelt flour white
  • 120 g almond meal
  • 6 tbsp cacao raw preferably
  • 1 pinch salt
  • 2 tsp baking powder
  • 150 ml coconut oil
  • 125 ml honey
  • 250 g beetroot cooked, i.e. roasted (see Note 2)
  • 3 eggs
  • 1 tsp vanilla extract

For the chocolate ganache:

  • 100 g dark chocolate 70%, broken into even pieces
  • 125 g coconut milk

Instructions

  • Line and grease a 22cm bundt cake tin and preheat your oven to 180 deg C.
  • In a large bowl combine the spelt flour, almond meal, raw cacao, baking powder and salt. Stir thoroughly to remove any lumps and set aside.
  • In a blender or food processor combine the coconut oil, beetroot, eggs and vanilla. Blend or process on low speed until the bee root is well blended.
  • Pour the beetroot mixture over the dry ingredients and stir until well incorporated. Pour in the cake tin and bake for 25-30 mins or until a skewer inserted comes out clean. Leave in the tin for 10 minutes before inverting onto a cake cooler. Allow the cake to cool completely before icing with the ganache.
  • To make the chocolate ganache, heat up the coconut milk on medium heat. Once it begins to boil, remove and pour over the broken chocolate. Stir until smooth and allow it to rest for ten minutes before drizzling over the cake.

Notes

I bought the beetroot already cooked. They were vacuum packed and sold that way,

Nutrition

Serving: 1slice | Calories: 534kcal | Carbohydrates: 39g | Protein: 10g | Fat: 40g | Saturated Fat: 25g