Invite the girls round for a cuppa, a gossip and this healthy chocolate and beetroot cake recipe. Don’t be put off by using beetroot in this bake – it adds natural sweetness, earthiness, richness and moisture. Serve it warm with berries and yoghurt.
Serves 6
Prep 15 mins
Cooking 40 mins + 15 mins cooling
Ingredients
150ml extra virgin olive oil
120ml honey and or maple syrup
50g dark chocolate ,broken
250g raw beetroot, grated
3 eggs, beaten
200g spelt flour (rice flour for gluten-free)
2tsp baking powder
5tbsp cacao powder
A pinch of sea salt
Icing sugar to decorate (optional)
Method
Preheat oven to 180°C/350°F/gas mark 4.
Grease a 10in bundt tin or grease and line a 20cm cake tin.
Warm the oil in a pan over a very low heat. Add the maple syrup/honey and chocolate and stir until melted. Remove from the heat and add the beets and eggs.
In another bowl, combine the flour, salt, baking and cacao powder. Then stir this into the beet mixture.
Pour the batter into the cake tin and bake for 25-30 minutes in a bundt tin and 35-40 minutes in a cake tin, until slightly cracked on top and a little sticky inside.
Before removing from the tin, allow to cool for roughly 15 minutes.
Sprinkle with icing sugar if desired.
Adapted from The Green Kitchen cookbook (£25, Hardie Grant).
