So, last weekend we had one beetroot leftover after making our pink rice and I decided to experiment. I had seen it used in cakes before and I wondered if I could achieve something similar. Thus, the un-beet-able cacao cake was born. It’s dairy free, refined sugar free and uses wholemeal flour, coconut oil and cacao. Oh…and some beetroot.
Beetroot can be so divisive, and I think that comes mainly from the fact that when it’s in a tin, it’s kind of slimy and gross. But when it’s fresh, it’s totally different ball game. The colour alone is beautiful, but it’s versatility is also amazing. It can be used in sweet or savoury cooking and works really well with chocolate flavours.
Master 2 wasn’t too keen on pink rice the other night, but mention the word cake and you’ve got his full attention. The cake was so good that he ate two pieces right after cooking and then had it for preschool lunch two days in a row. That’s where you get some extra great news about this one: cut it into little serves and freeze. They defrost perfectly and are awesome in the lunch box.
Miss 4 was also a fan of this one, declaring it the best cake she’s ever tasted, which is a pretty good compliment. You know you could probably ice this and use it as a celebration cake if you wanted to- it would go nicely with a cream cheese cacao frosting or even a plain cream cheese one in the style of red velvet cake.
Just remember: beetroot stains. Everything. Chopping boards, skin, clothes, bench tops. Everything. You have been warned. I peel the beetroot with a peeler, then grate it with a stainless steel grater on a plate. It all goes straight in the dishwasher. And wear gloves. Maybe even two pairs. And don’t push your sleeves back once you’ve already started grating if you ever want to wear the clothes you’ve got on again. Let’s not talk about that any further. 😉
- 3 eggs
- 2 tsps vanilla
- 1 cup dark muscovado sugar
- 1/2 cup coconut oil, melted
- 1 cup wholemeal self raising flour
- 1 cup cacao
- 1 large beetroot peeled and grated
- 8 " square cake tin
- Preheat the oven to 160 degrees
- Put the eggs, oil, vanilla and sugar the bowl of a mixer. Mix on low for 30 seconds then on high for 1 minute.
- Add the cacao, flour and mix for 30 seconds on low.
- Add the beetroot, mix briefly.
- Pour into a lined 8" square cake tin.
- Bake for 25 minutes, checking with a skewer.
Serving Size:1 slice
Amount Per Serving: Calories: 250 Total Fat: 12g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 48mg Sodium: 159mg Carbohydrates: 33g Fiber: 1g Sugar: 21g Protein: 4g