chocolate and beetroot cake

Chocolate and Beetroot Cake – Dairy Free

Serves 8-10

250 g (1 cup) cooked beetroot (fresh or vacuum-packed)
200 ml oil
5 ml (1 t) vanilla extract or vanilla essence
3 extra large eggs
185 ml (¾ cups) Huletts Castor Sugar
310 ml (1¼ cups) self-raising flour
5 ml (1 t) baking powder
185 ml (¾ cup) cocoa powder
3 ml (½ t) salt
To serve:
Fresh mixed berries
Huletts Icing Sugar
Orley Whip
  1. Preheat the oven to 180⁰C. Grease a 26 cm ring tin.
  2. Puree the beetroot in a food processor and pour into a large bowl.
  3. Add the oil and vanilla extract to the beetroot and mix until combined.
  4. In a separate bowl beat the eggs and sugar together until light and creamy.
  5. Fold the egg and sugar mixture into the beetroot mixture.
  6. Sift the flour, baking powder, cocoa and salt together and fold into the beetroot mixture, mix until well combined.
  7. Spoon batter into the prepared tin.
  8. Bake for 30-40 minutes until the cake is firm to the touch or until a skewer inserted comes out clean.
  9. Allow cakes to cool in the tin for a few minutes before turning out onto awire rack to cool completely.
  10. To serve: Fill the centre of the cake with berries and dust with Huletts Icing Sugar. Delicious served with whipped Orley Whip.

Hint: Cake can be kept for up to a week if refrigerated, can also be frozen.