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February 2019

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Chocolate Beetroot Cake...

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Chocolate Beetroot Cake...

Post by AlleyRose on Tue Nov 01, 2016 8:42 pm

1/4 cup cacao
1/4 cup carob
1 1/2 cups flour (mix 3/4 cup buckwheat flour, 1/4 cup tapioca flour and 1/2 cup almond meal) you could use oat flour also
2 tsp baking powder
250g cooked beetroot (about 2 cups)
3 eggs
200ml coconut oil
1 tsp vanilla

Scrub the beetroot, wrap in foil and bake at 180 degrees for about 30 minutes.
Sift cacao, carob, flour and baking powder set aside (if the mixture is a bit wet at the end you may need to add some more almond meal as the original recipe has a cup of sugar in it).
Puree beetroot in food processor, add eggs one at a time, then add vanilla and oil.
Make a well in the centre of the dry ingredients, add beetroot mixture, mix all lightly, pour into cake tin (I tend to use a tin where the cake ends up with a hole in the middle, it seems to work better with gluten free baking).
Bake for 50-60 minutes at 180 degrees, cover with foil if it starts to brown after 30 minutes. Leave for 15 minutes before turning onto a wire cake rack to cool.

Note: you could add a quarter cup of honey to the recipe but I found it didn't need any sweetener.

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