Chocolate beetroot cake

This delicious chocolate beetroot cake is super easy and a real crowd pleaser.

Serves: 12 portions                           Prep time: 10 min                                           Cooking time 50-60 min

Ingredients

75g cocoa powder 

250g cooked beetroot

120g plain flour

60g wholemeal flour

3 eggs*

200ml oil

2tsp baking powder

1tsp vanilla extract

200g light brown sugar

Method

1.  Heat the oven to 180C/Gas 4 and lightly oil and line a 20cm (8in) round or square cake tin. 

2.  Sift the cocoa powder, flour and baking powder into a bowl. Mix in the sugar and set these ingredients aside.

3.  Purée the beetroot in a food processor/blender. Add the eggs one at a time, then add the oil and vanilla and whiz until it is smooth. 

4.  Make a well in the centre of the dry ingredients, add the beetroot mixture and mix it all lightly. 

5.  Pour into the prepared cake tin.

6.  Bake for 50 to 60 minutes or until an inserted skewer comes out clean (cover with a loose sheet of foil if it starts to brown at about 30 minutes).

7.  This cake will not rise a great deal, and the top will crack. After removing from the oven, leave it for 15 minutes before taking it out of the pan. Cool on a wire rack.

These make great muffins too. For 12 large muffins, just bake for 20 – 25 minutes instead.

* As an alternative this works well with ground flaxseed/chia seed eggs:

1 egg = 1 1/2 tablespoons of ground flaxseed/chia seeds mixed with 2 1/2 tablespoons of warm water. Leave to sit and thicken for 5-10mins.

Lemon topping: (optional but tasty!)

200g mascarpone cheese

2 level tablespoons icing sugar

Grated rind of one lemon

1-2 tsp lemon juice

Optional – a little vanilla

Mix all together with a fork and spread over the cake/muffins when cold.

Don’t blend with an electric blender as it goes too runny.