Chocolate and beetroot cake
serves
10
“The simple combination of earthy beetroot and dark cocoa powder creates a cake that’s nourishing, delicious and perfect for any occasion. Top generously with whipped avocado frosting. You can also embellish the cake with blackberries or serve with pears poached in red wine. I love the idea of adding vegetables to cakes to make them good for your health and super moist and delicious.” – Teresa Cutter
Ingredients (12)
- 4 eggs
- 1/2 cup (125ml) pure maple syrup
- 1/2 cup (125ml) extra virgin olive oil
- 1 tsp vanilla bean paste
- 300g beetroot (with skin), scrubbed, finely grated
- 3 1/2 cups (350g) hazelnut meal
- 60g Dutch cocoa powder, plus extra to sprinkle
- 3 tsp baking powder
Frosting
- 2 ripe avocados, skin and stones removed
- 80g Dutch cocoa powder
- 1/2 cup (125ml) cold coconut cream
- 1/2 cup (125ml) maple syrup
Don't forget you can add these ingredients to your Woolworths shopping list.
CloseMethod
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1.Preheat oven to 180°C/160°C fan-forced. Grease a 20cm round cake pan and line with baking paper.
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2.Whisk eggs, maple syrup, oil, vanilla and a pinch of salt flakes in a large bowl until smooth. Add beetroot and stir until well combined. Whisk hazelnut meal, cocoa and baking powder in a large bowl. Add to the beetroot mixture and stir until well combined. Pour into the prepared pan.
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3.Bake for 55 minutes or until a skewer inserted in the centre comes out clean. Set aside to cool.
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4.For the frosting, place all ingredients and a generous pinch of salt in the bowl of a food processor and whiz until smooth.
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5.Turn cake out onto a serving plate. Cover with most of the frosting. Sprinkle with extra cocoa and serve with remaining frosting on the side.
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