Chocolate beetroot cake

Name: Chocolate beetroot cake
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: Cuts into 12
Ingredients: Few goji berries, roughly chopped (optional); ½ tsp/2.5 ml vanilla extract; 1 large avocado, halved, stoned (pitted) and skinned; 3 tbsp/45 ml unsweetened cocoa powder; 2 tbsp/30 ml maple syrup; 2 tbsp/30 ml coconut oil; 150 g/5 oz/1 cup gluten-free self-raising (self-rising) flour; 1 tsp/5 ml gluten-free baking powder; 75 g/3 oz/¾ cup unsweetened cocoa powder; 150 g/5 oz/generous 1 cup light muscovado (brown) sugar; 1½ tsp/7.5 ml vanilla extract; 75 g/3 oz/¾ cup ground almonds; 3 tbsp/45 ml coconut oil; 250 ml/8 fl oz/1 cup unsweetened almond milk; 200 g/7 oz/2 trimmed beetroot (beets), peeled and diced

Preparation info

Cuts into
12

Difficulty
Easy
Ready in
50 min

Appears in

Energy Balls & Power Bites

By Sara Lewis

Published 2017

About

Rich, dark and very chocolately, this cake is made without dairy products, eggs or wheat so no-one need miss out.

Ingredients

200 g/7 oz/2 trimmed beetroot (beets), peeled and diced
250

Cake
Vegan
Gluten-free

Method

Preheat the oven to 180°C/350°F/Gas 4. Cut a piece of baking parchment a little larger than a 20 x 30cm/8 x 12in Swiss roll tin or jelly roll pan, snip diagonally into the corners then press the paper into the tin so that the base and sides are lined and the pap