Decadent Chocolate Beetroot Cake

This gorgeous Chocolate Beetroot Cake recipe might be gluten free, sugar free and dairy free but it’s definitely full of flavour. I baked this cake for my little brother’s birthday this year and everyone loved it! This is huge in my family because they can sniff out an avocado mousse a mile away! This cake has a deep, earthy taste and the beetroots and dates make it dense and moist. Really delicious!

Ingredients:

3 large beetroots, cooked and pureed (set aside 1/2 cup for the icing)
1 ½ cups rice flour
½ cup cacao
1 tsp vanilla
½ cup honey
2 eggs
¾ cup good quality oil
½ cup dates (pitted)
½ cup water
1 tsp bicarb soda
1 tsp baking powder

Icing:

8 dates (pitted)
¼ cup coconut oil
¼ cup cacao
½ cup beetroot puree
2 tbsp honey

Method

Soak dates in water and bicarb soda until soft (about 15 mins), then blend until smooth (I used my hand held blender but a mini food processor or Nutribullet will work too).

Beat eggs, oil, honey and vanilla together in a large bowl.

Stir date mixture through.

Sift rice flour, cocoa, baking powder into a separate bowl, then fold it into the date mixture.

Add beetroot and stir until combined.

Pour mixture into greased/lined 20cm round cake tin.

Bake at 180C (160C for a fan forced oven) for approximately 45 mins, or until skewer comes out clean.

Rest the cake in the tin for 10 minutes before turning out onto a wire rack to cool.

Blend icing ingredients together until smooth.

You'll know when it’s ready because the mixture will look smooth and velvety.

Pour or spread over cake, and enjoy!

Original recipe courtesy of Renee from Wholistically Healthy