Bundt cakes look really pretty and the mini ones are quick to bake too! My mum told me about chocolate and beetroot working together in cakes so I decided to make these dairy-free beetroot, coconut and chocolate mini bundt cakes for a Christmas party. Beetroots are seet naturally so you need less sugar in the batter making these cakes more healthy than normal chocolate cakes.

You’ll need:

• 2 large cooked beetroots
• 2 eggs
• ¼ cup melted coconut oil
• 1 tsp vanilla essence
• 1 cup coconut milk
• 2 cups self-raised flour
• ½ cup light, soft brown sugar
• 4 Tbsp cocoa powder
• ½ tsp  salt
• 1 tsp ground cinnamon
• ½ cup sugar-free desiccated coconut
• 50g dark chocolate (85% cocoa), crushed into small pieces

How to make the cakes:

• Preheat the oven to 180°C.
• Process the beetroot in a small food processor until coarse then mix with the eggs, oil, vanilla and coconut milk.
• In  a large mixing bowl combine the flour, sugar, cocoa powder, baking powder, baking soda and cinnamon. Add the chocolate pieces, desiccated coconut, then gently fold in the beetroot mixture.
• Lightly grease fill the muffin tin  and bake for 25 to 30 minutes until golden brown.
• Transfer them to a wire rack to cool.

Tips:

• You can add some nuts to the batter if you like – walnuts would be best!