Melted butter or coconut oil to grease the cake tin
Flour to dust cake tin
two small or one large beetroot, trimmed, peeled & grated
1/2 cup cocoa powder
1/4 cup hot water
1/2 cup coconut sugar
1/2 cup of liquid honey or maple syrup
3 organic free-range eggs, lightly whisked
1/2 cup raw milk
1/4 cup coconut oil (melt first if needed)
1 teaspoon vanilla extract
1.5 cups (225g) of spelt flour, sifted
1 tsp baking powder
1. Pre-heat the oven to 180degC. Brush a 20 cm round springform cake tin with melted butter or coconut oil to lightly grease. Dust lightly with a tablespoon of flour by turning the tin around. Shake off excess. Line the base with greaseproof paper.
2. Peel the beetroot and grate or blitz in the food processor. Set aside.
3. Place the cocoa and hot water in a medium-sized bowl and stir until smooth paste has formed. Add the sugar, honey, and eggs and use a wooden spoon to beat until smooth. Mix in the coconut oil. Mix in beetroot.
4. Combine the milk and vanilla essence in a jug. Then fold half the milk and half the sifted flour & baking powder into the beetroot mixture until just combined. Repeat with the remaining milk and flour.
5. Pour the cake mixture into the prepared baking pan. Bake in pre-heated oven for 45-50minutes. Or until a skewer inserted into the middle of the cake comes out clean. Once cooked set aside for 5-10minutes before turning the cake out onto a wire rack to cool.
This cake is very moist and rich so would be best served with natural yogurt or whipped cream.
Note: To stop the top of the cake burning once it has formed a crust after 20-25mins in the oven, cover cake with tin foil for the remainder of the oven time.
You can’t beat a good beetroot cake recipe!
Decorate your cake with edible flowers from your garden like violas, daylilies, nasturtiums or borage flowers.
