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
Ingredients
Dry ingredients:
- 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
Wet ingredients:
- 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
Instructions
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.
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