Heart beet geddit? I will never apologise for my love of play on words and puns but your probably used to that by now. So I’m not a big celebrator of Valentines day, I didn;t even really do a collection for the shop this year but any excuse to bake a cake. As I’m doing lent again this year, mainly to curb my sugar habit and also use up some ingredients in the cupboard I decided to make a beetroot and chocolate cake. This recipe is an amalgamation of several I found on the internet and adapted to use ingredients in my cupboard and to make it dairy and gluten free. This recipe is not egg free but can probably easily be made vegan with a substitute.
250g of Grated beetroot, use beetroot that is freshly boiled or if buying precooked one that is kept in natural juices and not vinegar. Drain off the natural juice for the frosting.
3 eggs (or a substitute)
100g of ground almonds
100g of gluten free self raising flour
85g of vegan dark chocolate
2 tsp of gluten free baking powder
4tbsp of date syrup or agave.
pinch of salt
100ml of coconut oil or low taste veg oil
Pre heat oven to 180 C or 150 if using a fan oven. Melt your chocolate and leave to one side to cool. Beat eggs in a bowl, add date syrup and mix, add oil and mix, finally add chocolate and whisk till blended. Add sifted flour, salt and baking powder and mix, add almonds and beetroot and combine.
Transfer to an oiled baking pan and cook for 30 minutes or until the skewer comes out clean, let cool and serve with fresh fruit and dairy free cream, I use Alpro soya cream.
An indulgent yet guilt free cake.