Foodie Friday: Chocolate Beetroot Cake

Yes, you read the title correctly!

The cake sounds weird, but I was assured it tastes delicious—a shame I’m on a diet and it’s loaded with sugar. I am no stranger to carrot or apple cake, so I wonder if I could jazz up the beetroot cake by using oats instead of flour, finding a substitute for sugar, and giving this recipe a new twist by substituting the apple with beetroot. Do you think it would work?

Foodie Friday – Delicious Oat and Apple Cake

Chocolate and Beetroot Cake

Serves 6

75g cocoa powder or powdered drinking chocolate
175g plain flour
2 tsp baking powder
250g caster sugar
250g cooked beetroot
3 large eggs
200ml corn oil
1 tsp vanilla extract
Icing sugar for dusting

METHOD:

1. Heat the oven to 180°C and line a 20cm round or square cake tin.

2. Sift the cocoa powder, flour and baking powder into a bowl. Mix in the sugar, and set these dry ingredients aside.

3. Purée the beetroot in a food processor

4. Add the eggs one at a time to the purée, then add the vanilla and oil and whiz until it is smooth. Make a well in the centre of the dry ingredients, add the beetroot mixture and mix it all lightly. Pour into the prepared cake tin.

5. Bake for 50 to 60 minutes or until an inserted skewer comes out clean (cover with a loose sheet of foil if it starts to brown at about 30 minutes).

6. This cake will not rise a great deal, and the top will crack. After removing from the oven, leave it for 15 minutes before taking it out of the pan. Cool on a wire rack and dust with icing sugar before serving.Or you could make chocolate or orange buttercream icing for the top.

Recipe and Photograph courtesy of Colin (2013)

Bon Appetite!

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Related Posts:

Yummy Carrot Cake

Foodie Friday – Let’s Get Creative with Chickpeas!