Spiced Beetroot and Chocolate Cake
Feel free to use a 20cm round cake tin, or a smaller 16cm round tin for this recipe if you like a taller cake. Increase cooking time by 5 minutes for the smaller tin. While I used a little rice malt syrup to sweeten the batter, if you prefer a slightly more sweeter flavour, add 2 tablespoons ground (green) stevia to the dry ingredinets.
Servings: 8 -10
- 1 1/2 cups self-raising gluten-free flour
- 1 tsp gluten-free baking powder
- 1/2 tsp bicarb soda
- 3 tbsp raw cacao powder
- 2 tsp five spice powder
- 1/2 cup raw grated beetroot
- 2 tbsp ground stevia
- 1/3 cup light tasting olive oil or melted coconut oil
- 1/3 cup rice malt syrup
- 2/3 cup water water
- 1 tbsp vanilla extract
To make the Spiced Beetroot and Chocolate Cake:
In a large bowl combine all dry ingredients plus grated beetroot and mix well.
in another bowl, whisk together all wet ingredinets until the mixture is smooth. (If using coconut oil and it's solid, place your wet ingredients in a small sauce pan and stir over low heat for the oil to melt - do not boil!).
Pour wet ingredients into the dry ones and fold gently with a wooden spoon until only just combined.
Transfer batter into the paper-lined form.
Bake in a preheated oven for around 35 minutes, or until a skewer inserted into the cake comes out clean.
Cool on a wire rack before slicing up and serving.