There's no better way to spend a rainy Saturday afternoon than thinking of chocolate! This recipe lets you get your chocolate hit and a beetroot hit at the same time! Genius! Key tip for this recipe is to make sure you whizz the beetroot until it is as smooth as velvet! Throw all ingredients in the one bowl, mix well and pour into your prepared tin. I love the soft cheese icing, loads of orange zest, just fabulous! Hope you get to try this out, let me know if you try it out!
Chocolate Beetroot Cake with Orange & Cream Cheese Topping (serves 6 -8)
175g Spelt Flour/plain white flour
55g Cocoa powder
1½ tsp Baking Powder
300g Cooked Fresh Beetroot
3 Free Range Eggs
150g Sunflower Margarine
200g Agave Syrup or 180g Coconut Sugar/soft brown sugar
1 tsp Vanilla Extract
250g Mascarpone Cheese (or ricotta)
Zest of one orange
2 tbsp maple syrup or agave syrup
Preheat oven to 180°C. Lightly oil a 20cm round or square cake tin.
Sift flour, cocoa powder, baking powder and a pinch of salt into a bowl.
Blend the cooked and peeled beetroot in a food processor or hand blender until really smooth.
Whisk eggs, agave syrup (or coconut sugar), sunflower spread and vanilla extract in a large bowl.
Stir into the dry mix and combine well. Spoon the mix into the prepared cake tin and spread around until smooth. Bake in the centre of the oven for 35 mins – check with a skewer to see that it’s cooked through. Leave in the tin for 5 mins before turning out onto a wire rack to cool.
Mix the mascarpone cheese, orange zest and maple syrup and spread evenly over the top of the cake once it is completely cooled, sit back, admire your work and put the kettle on!
Ré Nua Natural Health Blog
We keep you up to date with news, events and happenings at the clinic.