BEetroot Cake

 

As you have probably seen, as we are very excited, we have just launched into Abel & Cole. Abel & Cole supply organic veg boxes across the country, so you can have the freshest veg delivered straight to your door every week. To celebrate this launch we decided to get creative in the kitchen and use our January Abel & Cole box to whip up this delicious Beetroot Cake. Beetroots are in season in January and add a great subtle sweetness as well as making the cake a deep red colour. Don't worry you can't taste the beetroot at all, it just adds texture and sneaks another veggie into your daily tally. 

This recipe is incredibly simple, just plonk all the ingredients into a food processor and blend! It is also a great dinner party dessert or alternative birthday cake. 

Ingredients: 

  • 3 medium Raw Beetroots
  • 1/2 Cup Plain Flour
  • 2 Cups Ground Almonds
  • 2 tsp Baking Powder
  • 6 tbsp Cocoa Powder
  • 150ml Maple Syrup
  • 350ml Sunflower Oil 
  • 150ml Almond Milk
  • 1 tbsp of Coconut Oil
  • 2 Onist Dark Choc Pots 

Method:

  • Preheat the oven to 180 degrees.
  • Start by washing, trimming and peeling your beetroot. You can wear gloves for this as the beetroot can stain your hands red. 
  • Next use your food processor and your fine grater attachment to grate the finely grate the beetroot. 
  • Next add the flour, baking powder, cocoa powder, ground almonds and maple syrup to the food processor along with the beetroot. 
  • Pulse briefly to incorporate the ingredients (don't worry if it becomes a solid ball, adding the liquid will loosen it up)
  • Next, with the food processor on, slowly pour the oil and then the almond milk into the top of the food processor. 
  • Keep blending until you have a thick smooth batter, this can then be poured into you lined cake tin. 
  • Bake in the oven for around 1 hour 30 mins but keep checking on it. You will be able to tell it's done when a clean skewer inserted into the middle of the cake comes out clean. 
  • Whilst the cake is cooling make the icing by stirring 2 pots of Dark Chocolate Onist Choc Pots with 1 tbsp of melted coconut oil. 
  • Once the cake is completely cool, spread the icing on the top and decorate with fresh berries just before serving. 
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