Yes, you read that correctly. It’s a recipe for our ultimate gluten-free beetroot and chocolate cake. Beetroot, the slightly bizarre purple vegetable is just the thing to add that little something extra to the perfect chocolate cake. So bake up this this gluten-free sweet treat and serve up a slice with a little crème fraiche on the side.
Ingredients (serves 8)
250g plain cooked (vacuum packed) beetroot, drained and pureed
200g quality dark chocolate (70% cocoa)
200g Doves farm gluten free plain flour
200g unsalted butter*, melted
100g dark brown sugar
100g caster sugar
3 large eggs
2tbsp cocoa powder
2tsp gluten free baking powder
1tsp vanilla extract
Icing sugar for dusting
Method
Preheat the oven to 180˚C/Gas Mark 4. Grease and line a 23cm loose-bottomed cake tin.
Break the chocolate into pieces and put in a food processor. Blitz until crumbed but not totally powdered, as some larger pieces will give the cake a great texture.
Add the beetroot and blend together. Then add the remaining ingredients to the processor and whizz until well mixed. Pour into the prepared cake tin and lightly level out the surface.
Bake in the preheated oven for 45-50 minutes or until a skewer inserted into the centre comes out clean. The surface of the cake may have cracked a little. Allow the cake to cool for a few minutes in the tin before removing onto a cooling rack.
Dust lightly with icing sugar and serve in wedges.
Recipe courtesy of lovebeetroot.co.uk For a beetroot and chocolate cake using oil instead of butter, visit the Cooking and Recipes section.
