I first saw a recipe for a beetroot chocolate cake about 2 years ago when a recipe came with my weekly organic veg box. Boxes had contained bunches of beetroot for about 4 weeks running and the company were kindly helping keep us in ideas to ensure no anti-beetroot campaign. I turned my nose up at it. Beetroot in a cake? Yuck.
It’s funny how our tastes and preferences develop and change over time. I’ve never considered myself a fussy eater (minus animal products as a vegetarian/vegan!), I’d eat anything as long as it met my vegetarian values. I loved beetroot and of course loved chocolate, especially chocolate cake, but the two together just didn’t appeal to me.
Two years later, I come across a recipe for avocado cookies. I bookmark the recipe and think it’s a genius idea. This reminds me of the beetroot chocolate cake which I’ve seen dozens of recipes for since. It suddenly doesn’t seem such a bad idea or at all gross as I’d initially reacted. After all, carrot cake, pumpkin pie, sweet potato bakes – all things I love. So, I went the complete extreme and stuck both beetroot and avocado in a chocolate cake.
The result? Rich, moist, craveable deep chocolate flavour with the benefit of beetroot and avocado’s range of health boosting qualities and antioxidants.
Beetroot and Avocado Chocolate Cake with Chocolate Glaze and Toasted Almond Gold Dust
Ingredients: Serves 12
- 2 cups/250g plain flour of choice (white, wholemeal, spelt, gluten free)
- 1 cup + 2 tbsp/100g + 10g ground almonds
- 2 heaped tsp baking powder (gluten free if necessary)
- 2 heaped tsp bicarbonate of soda
- 4 heaped tsp cocoa powder
- 1/4 tsp sea salt
- 2 cups/500ml cooked beetroot, mashed
- 1/2 cup/125ml date syrup (or other liquid sweetener)
- 1/2 cup/125ml agave syrup (or other liquid sweetener)
- 1 cup/250ml mashed avocado
- 1/4 cup/60ml flavourless oil (rapeseed, sunflower)
- 2 tsp vanilla extract
- 1 cup/160g chopped dark chocolate, melted
- Chocolate glaze
- Preheat oven to 160’C/320’F and line a 9 inch round cake tin.
- Take the largest area pan you have and add the ground almonds, toast, shaking the pan frequently over a medium heat until golden, being very careful not to burn them. Measure 1 cup and keep the 2 tbsp aside.
- Whisk together the dry ingredients (flour, 1 cup almonds, through to salt) in a large mixing bowl.
- Mix the wet ingredients (beetroot through to melted chocolate) in a separate bowl, when combined add to the dry ingredients. Mix until fully combined.
- Bake for about 1 to 1 1/2 hours or until a skewer inserted into the centre comes out free of wet batter (a few moist crumbs are OK).
- Leave to cool for about 15 minutes before removing from the tin and leaving to cool on a wire rack and drizzling with the chocolate glaze and sprinkling with the reserved almonds. Delicious served still warm.