Chocolate Beetroot Cake
How to eat your vegetables for dessert!
2/3 Cup Canola oil, macadamia oil, olive oil or coconut oil
1/2 Cup Brown sugar
4 Eggs
2 Tsp Vanilla essence
1 Tsp Baking powder
1/2 Cup Cacao powder or cocoa
Pinch Salt
150g Almond or hazelnut meal
250g Grated raw, peeled beetroot (about 2 medium beetroots)
Icing:
1 Avocado
1/4 Cup cocoa/cacao
1/4 Cup honey
1 Tsp coconut oil or other oil
1 Tsp Vanilla Essence
Preheat the oven to 180 C.
Prepare a 22cm diameter round baking tin by oiling the sides and lining the base with baking paper.
Whisk together the oil, sugar, eggs, vanilla and salt - I use an electric mixer- until light and fluffy.
Add the other ingredients one at a time, mixing well between additions.
Scrape into the prepared tin and bake for 45 minutes. Cool in the tin.
Icing: Mash the avocado really well and whip in the other ingredients. For smoothest results use a food processor or stick blender. Spread over the cooled cake and leave to set before eating.