Dairy-free beetroot and chocolate cake
Beetroot and chocolate is an interesting delicious flavour-combo. Also, any cakes, cookies or brownies you make with this pair require less sugar than normal because beetroots are naturally sweet. I made this cake with just 100g of sugar – use more if you have a sweet tooth. It’s a perfect teacake all year round, I particularly like it with my mid-morning coffee. You can decorate it with buttercream (dairy-free or not), frosting, chocolate glaze etc, if you like.
Ingredients
Method
- Set the oven to 190°C. Grease and line a loaf tin with paper basket or parchment paper.
- Using a blender, process the beets until you get a coarse texture. Sprinkle with a pinch of salt, then add the other ingredients except the chocolate and oil.
- Combine gently until you get a smooth batter, then add the oil slowly, while stirring constantly.
- Crush the chocolate into tiny pieces and fold into the batter.
- Transfer the batter into the tin, spreading it out evenly.
- Bake for 50-60 minutes in the middle of the oven or until an inserted skewer comes out clean.
- Allow to cool in the tin for 10 minutes, then move it to a wire-rack to cool completely.