Today I have been back in the kitchen cooking with my children. With a spare raw beetroot in the fridge we decided to whip up this delicious gluten free chocolate cake. I used Choc Shot as my sweetener in this recipe but you could use a little more cocoa powder and coconut syrup or honey instead. By adding the beetroot you keep the cake wonderfully moist as well as providing a subtle nutty flavour too. If wished top with a little chocolate icing.
Difficulty – Medium
Time – 35-40minutes for cooking
Serves – 10-12 / makes 1 cake
What’s good about it?
Beetroot is an incredibly nutritious vegetables. Packed with fibre, nitrates to oxygenate the body and boost circulation around the body. This makes beetroot an excellent pre workout choice as it is known to improve exercise performance
- Preheat the oven to 180C, gas mark 4.
- Line a 8inch / 20 cm cake tin with greaseproof paper
- Place all the ingredients in a food processor and blend until smooth.
- Pour the mixture into the cake tin and smooth the surface.
- Bake in the oven for 35 -40 minutes until risen, cooked through and golden brown on top.
- Cool in the cake tin for 5 minutes before removing from the tin. Allow to cool on a rack.
- Store in the fridge
Did you Know?
Instead of beetroot try other root vegetables like parsnip, butternut squash, carrot and pumpkin.
Makes 1 8inch / 20cm cake
- 180g self-raising gluten-free flour
- 1 tsp gluten-free baking powder
- 1 tsp bicarbonate of soda
- 3 tbsp cocoa powder
- 2 tsp cinnamon
- 80g raw grated beetroot
- 60g melted coconut oil or olive oil
- 100g choc shot
- 3 eggs
- 1 tbsp vanilla extract