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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.
Print Recipe
Prep Time 10 minutes
Cook Time 1 hour
Resting Time 4 hours
Total Time 1 hour 10 minutes
Servings: 6 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 200 g cooked beetroot
  • 100 g muscovado sugar
  • 200 g self-raising flour
  • 1 tsp baking powder
  • 100 g 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%)

Method
 

  1. Set the oven to 190°C. Grease and line a loaf tin with paper basket or parchment paper.
  2. 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.
  3. Combine gently until you get a smooth batter, then add the oil slowly, while stirring constantly.
  4. Crush the chocolate into tiny pieces and fold into the batter.
  5. Transfer the batter into the tin, spreading it out evenly.
  6. Bake for 50-60 minutes in the middle of the oven or until an inserted skewer comes out clean.
  7. Allow to cool in the tin for 10 minutes, then move it to a wire-rack to cool completely.