Beetroot chocolate cake

cakestreats
Beetroot chocolate cake

Ingredients

serves 12
  • 100g rice flour
  • 100g ground almonds
  • 75g cocoa powder
  • 25g cornflour
  • 1 tsp bicarbonate of soda
  • 120g caster sugar
  • 250g beetroot, cooked
  • 100ml vegetable oil
  • 150ml soya milk
  • 1 tbsp apple cider vinegar
  • 1 tsp vanilla extract

  • Glaze

  • 120g icing sugar, sieved
  • 2–3 tbsp beetroot, blended
  • 1 tsp lemon juice

Directions

Cooking mode
  1. Preheat the oven to 160°C. Prepare a 20cm cake tin.
  2. In a large bowl, mix the rice flour, cornflour, ground almonds, bicarbonate of soda, cocoa powder and sugar until evenly combined.
  3. Add the beetroot to a blender and blend until smooth. Set aside 3 tbsp for the glaze.
  4. In a measuring jug, whisk together the oil, soya milk, vinegar, vanilla and remaining beetroot. Pour into the dry ingredients and mix until smooth.
  5. Pour into the prepared tin and bake for 40–45 minutes, or until a skewer inserted into the centre comes out clean. Leave to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
  6. Sift the icing sugar into a small bowl. Add the reserved beetroot 1 tbsp at a time until a thick glaze forms. Stir in the lemon juice. Drizzle over the cake.
Baker Beanie Author

■ every day is treat day ■