Chocolate Beetroot Cake
Rated 5.0 stars by 1 users
Category
Cake
Servings
12
Prep Time
45-55 minutes
Cook Time
15 minutes
This gluten free chocolate beetroot cake is moist and delicious and goes perfectly with a chocolate butter cream icing. Rich and also nourishing, it's great to know that you are getting all those extra vitamins and minerals from the beetroot while you enjoy chocolate cake for dessert or afternoon tea! Using light olive oil in this cake instead of butter means a beautiful light texture a bit like a carrot cake. You could also enjoy this cake with our No Fuss Glossy Chocolate Icing.
Author:Sophie
Ingredients
-
1 x YOMO Choc Muffin mix
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150g coarsely grated beetroot
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76g (1/3 cup) olive oil
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85g (1/3) cup water
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2 eggs
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2 x 5ml tsp vanilla essence
Directions
Preheat oven to 180 degrees Celsius.
Grease and line a 20cm round cake tin.
Whisk eggs, oil, water and vanilla in a bowl.
Add the grated beetroot and mix.
Combine well with the Choc Muffin mix.
Transfer into the prepared pan and bake for ~45 min and then check with a skewer.
Allow to cool completely and then ice with either Chocolate Butter Cream Frosting or No Fuss Glossy Chocolate Icing.
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