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