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Beetroot Cake

     Servings:

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Time:

45 minutes 

Difficulty:

Easy

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Can you imagine how excited I became when I realised that I can make the most delicious beetroot cake with juice leftovers? I am not kidding: This is literally my favorite chocolate cake I ever had.

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TIP:

It is best served with  some sort of frosting: You can make avocado chocolate glaze, simply use cream or – like I did here: A Cream Cheese Frosting.

 

 

 

 

 

 

 

 

 

 

INGREDIENTS

Cake

100ml Sunflower oil

175g  Beetroot Pulp from Blood Pressure Lowering Juice

175g Caster Sugar

200g Bread Flour (glutenfree)

1 Tbsp Baking Powder

50g Cocoa powder

200g Double Cream

Frosting

100g Cream Cheese

2 Tbsp of Caster Sugar

1 Tsp Vanilla Extract

DIRECTIONS

Preheat oven to 180°C/ 356°F/ 160°C with Fan/ Gas Mark 4

Combine all ingredients for the cake in a large bowl. This will be quite moist.

Grease and flour 9-inch cake pan and bake for  35 min.

Let chill. Then remove from cake pan.

Whip together all ingredients for the frosting and cover cake in frosting.