Gluten-free beetroot cake with chocolate drizzle
Nici Wickes' beetroot cake recipe has been fed to young fussy eaters and they’ve devoured piece after piece, little realising it contains beetroot! This cake is gluten and dairy-free, so it's perfect for sharing
- 1 hr cooking
- Serves 8
Print
.jpg?width=384&height=216&mode=crop&scale=both&anchor=middlecenter&quality=85)
Ingredients
Gluten-free beetroot cake
- 1/4 cup olive oil, plus extra for greasing the tin
- 150 gram dark chocolate (70%+), chopped
- 200 gram beetroot, washed peeled and grated
- 4 large eggs, separated
- 3/4 cup caster sugar
- 120 gram ground almonds
- 1 teaspoon baking powder
- 3 tablespoon cocoa powder, sifted
- dairy-free yoghurt (optional), to serve
Chocolate drizzle
- 120 gram dark chocolate
- 40 millilitre non-dairy milk (this recipe used almond)
Method
- 1Preheat oven to 180°C. Grease a 20cm springform tin well with oil, then line the bottom with baking paper.
- 2Heat the oil gently in a small saucepan, remove from heat, then add the chocolate. Cover with a tea towel and allow to sit for 10 minutes to melt the chocolate. Whisk until smooth.
- 3Mix the beetroot and egg yolks together. Add the sugar, almonds, baking powder, cocoa powder and melted chocolate/oil, mixing well.
- 4In a separate bowl, whisk the egg whites to stiff peaks. Fold a third of the whites into the beetroot batter to loosen, then add the rest. Fold gently, but don’t over-mix.
- 5Scrape the batter into the prepared tin. Bake for 45-55 minutes, rotating half-way through. Check if cooked with a skewer – it should come out clean and if not, cook for 5-10 minutes more.
- 6For the chocolate drizzle, melt the chocolate, then add the almond milk and stir. Drizzle over the cake and serve with non-dairy yoghurt, if desired.
Notes
- If you suffer from high blood pressure, beetroot is your friend! Try a beetroot, carrot and apple juice a day and notice the difference.
The Latest from Food To Love
read more from