Lady A and I have been making Terese Cutters Red Velvet Cupcakes for a few weeks now. I love the earthiness beetroot adds to a chocolate cake, plus it's yet another great way of getting vegetables into my toddler.
We have been tweeking and playing with the recipe until it hardly resembles the original. But we love it all the same.
Red Velvet Chocolate Beetroot Cake
Makes a round cake - serves 12
260g raw beetroot - scrubbed and cut into small chunks
1 teaspoon vanilla (I use the pods that come whole and in the grinder)
1/2 teaspoon ground cinnamon
pinch of sea salt
150g teff flour
1/4 cup raw cacao powder
1/4 cup maple syrup
1/4 cup coconut oil - plus extra for greasing
1 teaspoon baking soda
3/4 cup frozen strawberries
High powered blender or thermomix or food processor
Cake tin with a hole in the middle (Like a bunt cake I think it is called)
Make me up
Pre heat your oven to 160degC.
Grease your cake tin liberally with coconut oil.
Place all your ingredients into the bowl of your thermomix or blender or food processor. Blend on high until everything comes together in a smooth batter. Pour your batter into your tin and place into the oven for 35-40min. The cake is done when a skewer inserted into the centre comes out clean. Don't over bake it as it will be dry.
Serve with coconut yogurt or a simple ganache made with 100g dark chocolate and 1/2 cup coconut cream melted together over a low flame and pour over the cake while the ganache is still warm.
Love cake? Have you checked out my paleo cake e-cookbook? Get the recipes for a lamington cake, a humming bird cake and a double chocolate cake, complete with icings and decoration tips here.