Name: Dairy-free beetroot and chocolate cake
Prep time: 10 min
Cook time: 60 min
Total time: 1 h 10 min
Ingredients: 200g cooked beetroot; 100g muscovado sugar; 200g self-raising flour; 1 tsp baking powder; 100g cocoa powder; 1 pinch of salt; 3 eggs; 2 tsp vanilla extract; 150 ml sunflower oil; 1 bar (approx. 90g) of dark chocolate (minimum 70%)

Dairy-free beetroot and chocolate cake

25 Apr 2020

by Dinna

Prep Time

10 minutes

Cook Time

60 minutes

Total Time

1 hour, 10 minutes

Background

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

200g cooked beetroot
100g muscovado sugar
200g self-raising flour
1 tsp baking powder
100g cocoa powder
1 pinch of salt
3 eggs
2 tsp vanilla extract
150 ml sunflower oil
1 bar (approx. 90g) of dark chocolate (minimum 70%)

Instructions

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.

https://cooktogether.com/recipe-items/dairy-free-beetroot-and-chocolate-cake/

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