I made this cake for my birthday, it's rich and indulgent, great for a special treat yet packed with healthy nutrients.
Ingredients: (serves 10)
250g of coconut oil (or you can use unsalted butter)
250g cooked beetroot
250 dark chocolate, broken into pieces (minimum 70% cocoa)
180g coconut palm sugar
50g raw cacao powder
1 tsp vanilla extract
1 tsp baking powder
1 pinch sea salt
Serve with natural yoghurt or creme fraiche.
Preheat the oven to 180 degrees C / Gas mark 4. Line and grease a 23cm cake tin.
Melt the chocolate and either coconut oil or butter in a heatproof bowl over a saucepan of boiling water.
In a food processor blend the beetroot with the vanilla and salt until it's more like a puree. Then add it to the chocolate mixture and stir to combine.
Whisk the eggs with the sugar until pale and frothy then gently stir into the chocolate mixture.
Pour the mixture into the cake tin and cook for 40 minutes. The top should be slightly crispy and the middle slightly soft and sticky.
Lovely served whilst it's still warm with a dollop of natural yoghurt or creme fraiche.
Beetroots are an excellent source of folic acid and a very good source of fibre, vitamin C, manganese and potassium. The high levels of nitrates in beetroots help to reduce blood pressure.
Dark chocolate and raw cacao contain antioxidants to help fight off harmful free radicals and are full of healthy minerals.