Beetroot Chocolate Cake

(Sugar & wheat-free)

Here is the recipe for the heavenly chocolate cake I made last weekend. 

The original recipe is from Kiitos Hyvaa Blog, a fantastic Finnish well-being site with great recipes and health tips I have tweaked the original recipe slightly. 

Don't be scared off the ingredient list, it is actually quite a simple cake to make. 

Base Ingredients:

2 beetroot (peeled, dice to small pieces)

3 eggs

100g of Raw Cacao powder

100g ground almonds

150ml oil (half of olive oil, half of coconut oil. Melt coconut oil)

50ml of honey

1.5tsp baking powder

1 tsp vanilla essence

Sprinkle of cinnamon and nutmeg

Pinch of sea salt,

cinnamon, nutmeg 

Chocolate frosting:

8 dried dates

50ml raw cacao powder

50ml coconut oil

50ml water

Pinch of sea salt

Indulgent Choco-cake! 

Indulgent Choco-cake! 

1. Preheat oven to 175 degrees. Steam or boil beetroot until starting to soften. 

2. Blend beetroot and eggs in a blender.  Add cacao powder, ground almonds, oils, honey and baking powder. 

3. Add vanilla essence, cinnamon, nutmeg and salt. Taste and add more spices if needed. 

4. Use 17cm springform cake tin and oil the base and sides.  Put piece of baking paper and pour the cake dough into to tin. Bake (middle level) for 35-45min. Check if cooked by using a toothpick, if clean it is ready. Let the cake cool down.

5. Frosting:  Blend dates and melted coconut oil.  Add water and cacao powder and mix until smooth paste.  Add pinch of salt.  If too thick, add more water.

6. Smear over the cake and sides and add mixed berries; blueberries, blackberries, raspberries.