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Recipe

Chocolate surprise cake

The surprise is that this cake is full of health-giving beetroot as well as almonds and hazelnuts! Enjoy a slice of moist deliciousness guilt free thanks to this protein and fibre-packed concoction.

By Nici Wickes
  • 20 mins preparation
  • 35 mins cooking
  • Serves 8 - 10
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Try more cakes with hidden health benefits - from parsnip and beetroot to courgette and pumpkin, these vegetable cake recipes show just how tasty it is to add veges to your baking!

Ingredients

  • 1 1/2 cups gluten-free flour
  • 3/4 cup ground almonds
  • 1/2 cup dark cocoa, sifted
  • 1/2 cup brown sugar, firmly packed
  • Scant tsp baking powder
  • 1/4 tsp baking soda
  • 4 small eggs
  • 120 g coconut oil, melted (you can use olive oil)
  • 2 tsp vanilla essence
  • 1 tbsp apple cider vinegar
  • 1/2 cup almond milk
  • 3/4 cup beetroot, finely grated
Icing
  • 150 g dark chocolate (70% cacao), roughly chopped
  • 1/4 cup coconut milk or cream
  • 1/4 cup icing sugar
  • 1 cup toasted hazelnuts, roughly chopped

Method

  • 1
    Heat oven to 160°C fan bake. Grease a 23cm springform tin.
  • 2
    In a large bowl, combine the flour, almonds, cocoa, sugar, baking powder and baking soda. Whisk together the eggs, oil, vanilla, vinegar, milk and grated beetroot. Pour the wet mixture into the dry ingredients, folding together. Scrape the batter into the prepared tin and bake for 30-35 minutes or until a skewer inserted comes out clean.
  • 3
    To make the icing, gently melt the chocolate and coconut milk or cream in a double boiler or microwave until the chocolate is melted. Mix in the icing sugar until smooth. Once the cake has cooled, spoon the icing over and allow it to drizzle down the sides. Cover with crushed hazelnuts.
  • 4
    This cake keeps for 3-4 days.

Notes

This cake is packed with plenty of protein and fibre from the ground almonds, hazelnuts and beetroot, so it is satisfyingly filling.

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