I recently saw a recipe for a milk chocolate and beetroot cake but I much prefer dark chocolate, to milk, and I also thought that it would go better with beetroot.
I didn’t realise it but I actually already had a recipe for a dark chocolate and beetroot cake, in my Eat Well with Nell book but it seemed to include a lot of sugar, which I don’t think is good, and furthermore it called for raising flour and I had none. I did however have plain flour, an avocado and syrup…..
I searched the internet and found a recipe for ‘Possibly the World’s Healthiest Chocolate Cake’ which included my avocado and syrup and used plain flour, (or spelt) rather than self raising. OK the recipe called for date syrup and algave syrup but it also said ‘or any other liquid sweetener’, so I used my Lyle’s Golden Syrup instead.
Beetroot and Avocado Chocolate Cake with Chocolate Glaze and Toasted Almond
Ingredients: Serves 6
- 125g plain flour of choice (white, wholemeal, spelt, gluten free)
- 1/2 cup + 1 tbsp/50g + 5g ground almonds
- 1 heaped tsp baking powder (gluten free if necessary)
- 1 heaped tsp bicarbonate of soda
- 2 heaped tsp cocoa powder
- 2 dashes of sea salt
- 1 beetroot, cooked and mashed
- 125ml syrup
- 1 avocado, peeled, stoned and mashed
- 60ml corn oil or any other flavourless oil
- 1 tsp vanilla extract
- 80g dark chocolate, broken into pieces and melted (in a bowl in a pot of hot water on the stove)
- 50g light brown sugar
- 30g unsalted butter
- 1 tbsp milk
- 1 tbsp unsweetened cocoa powder
- 1 tsp vanilla extract
- Preheat oven to 160’C/320’F and line a 9 inch round cake tin.
- Take the largest area pan you have and add the ground almonds, toast, shaking the pan frequently over a medium heat until golden, being very careful not to burn them. Measure 1/2 cup and keep the 1 tbsp aside.
- Whisk together the dry ingredients (flour, almonds, through to salt) in a large mixing bowl.
- Mix the wet ingredients (beetroot through to melted chocolate) in a separate bowl, when combined add to the dry ingredients. Mix until fully combined.
- Bake for about 70-90 minutes, or until a skewer inserted into the centre comes out free of wet batter (a few moist crumbs are OK).
- Leave to cool for about 15 minutes before removing from the tin and leaving to cool on a wire rack.
- Bring all, apart from the vanilla extract, chocolate glaze ingredients to the boil in a small pan, simmer for 2 minutes stirring, then stir in the vanilla.
- Drizzle the chocolate glaze over the cake and sprinkle with the reserved almonds.
A rich, dark, deep, moist chocolate cake with all the benefits of beetroot and avocado’s range of health boosting qualities and antioxidants.
The cake is delicious if served still warm but also tastes great and is just as good for you if served cold.