Beetroot Chocolate Cake
This recipe’s tasty twist comes from the beetroot, says its author, Claire Thomson, “the beetroot moistens the cake, giving it an earthy sweetness.”
Serves 6 Total Time 1hr
- 100g Rice flour
- 100g Ground almonds (or fine/medium rolled oats, blended to a powder)
- 1 tsp Bicarbonate of soda
- 75g Cocoa powder
- 250g Caster sugar
- 250g Cooked, peeled beetroot
- 3 Medium eggs (or 2 large)
- 200ml Vegetable oil, plus extra for greasing
For the icing:
- 100g Butter, softened
- 200g Icing sugar
- 100g Cream cheese
- 1 Small cooked beetroot
- Preheat oven to 180°C/160°Cfan/Gas Mark 4. Grease and line a 20cm round cake tin.
- Mix the rice flour, almonds, bicarbonate of soda, cocoa powder and sugar in a bowl.
- Blitz the beetroot in a food processor or blender, then add the eggs one at a time, whizzing between each addition. Pour in oil and process until smooth.
- Add the beetroot to the dry ingredients and mix to combine.
- Pour the mixture into the cake tin and bake for 40 minutes, or until a skewer inserted into the centre comes out clean and the cake is firm to touch.
- Cool in the tin for 5 minutes, then remove to a wire rack.
- To make the icing, beat the butter with the icing sugar until smooth. Add half the cream cheese, beat well, then mix in the rest.
- Grate the beetroot into a sieve over a small bowl, and press down to collect the juices. Stir the juice into the icing to get a nice pink tone.
- Wait for the cake to cool completely before icing.