Chocolate Beetroot Cake
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Serves: 16
A delicious and goo-ey Paleo friendly chocolate cake. If you don’t have gluten free baking powder, just use normal baking powder. But it will not be strict paleo. This is based on a Sara Jane White recipe
Ingredients
- 2 cups pitted Mejool dates
- 125g good quality cocoa powder (and extra for dusting)
- 1 cup of puréed beetroot (about 3 beetroots from a precooked vacuum pack, make sure it has no vinegar!)
- Pinch salt
- 4 medium eggs
- 1/2 cup extra virgin olive oil
- 2 teaspoons vanilla extract
- 2 teaspoons gluten free baking powder
Instructions
- Preheat oven to 180c /160c fan
- Grease and line the bottom of a 20cm round cake tin or springform tin
- Boil the dates in a small saucepan in about 3cm of water for 10 – 15min and then purée at high speed in a blender
- Add the beetroot, cocoa powder, and salt to the dates and blend until smooth
- Add the eggs, oil, vanilla and baking powder and blend until well mixed
- Pour the batter into the cake tin and place in the oven – NB once the cake is in the oven lower the heat to 170c / 150c fan
- Bake for 40 – 55 mins
- The cake should be more like a ganache torte so be careful not to over cook
- Once baked allow to cool completely before removing it from the tin
- Dust with cocoa powder before serving
