https://calgaryavansino.com/recipes/beetroot-almond-chocolate-cake/
Ingredients
- 300g peeled, cooked and puréed beetroot
- 4 large eggs
- 4 tbsp honey
- 1 tsp vanilla extract
- 1 tbsp raw cacao powder, plus extra for dusting
- 1 tsp baking powder
- 1/2 tsp salt
- 125g ground almonds
- 125g dark chocolate, broken into pieces – 70% or more
- 4 tbsp olive oil
- handful of pomegranate seeds, optional for decoration
- 1 cup peeled, cooked and puréed beetroot
- 4 large eggs
- 4 tbsp honey
- 1 tsp vanilla extract
- 1 tbsp raw cacao powder, plus extra for dusting
- 1 tsp baking powder
- 1/2 tsp salt
- 1 and 1/4 cup ground almonds
- 1 cup dark chocolate, broken into pieces – 70% or more
- 4 tbsp olive oil
- handful of pomegranate seeds, optional for decoration
Who says you can’t eat well and indulge once in a while? This is the perfect cake to cook up for birthdays or special events. It’s rich, heavenly and packed with indulgent chocolate flavours without being loaded with unnecessary refined sugars and flours. I love to serve it with a dollop of whipped coconut cream.
Pre-heat the oven to 180C/350F.
Grease a 22cm loose-bottomed cake tin with coconut oil or butter and line with parchment paper.
In a large mixing bowl, beat the beetroot, eggs, honey, vanilla extract, cocoa powder, baking powder and salt with an electric mixer. Once the ingredients are completely combined, add in the ground almonds and mix well.
Using a bain-marie, melt the chocolate over a low heat, then mix in the oil to the chocolate. Gently stir the chocolate and oil into the cake mixture until well combined and smooth.
Pour the cake mixture into the tin and bake for 35-40 minutes or until a toothpick inserted into the centre comes out clean. Remove from the oven and leave the cake to cool in the tin before placing on a wire rack.
Once the cake is cool, you can add a dusting of cocoa powder for extra beauty and pomegranate seeds for decoration!
