Chocolate Beetroot Cake – no processed sugar, no butter or oils

Cakes should be fluffy and light. The bulk of processed sugar and the flavour and consistency of butter is often needed to achieve the right consistency in cakes.

The big secret to achieving that light and fluffy texture is not to overmix. You will not need any electric mixers or gadgets. Simply sift the flour twice and dry ingredients into a large bowl and the liquid ingredients into another bowl. Then, gently fold in the liquids into the dry mix and fold in firmly, yet gently, as though handling something very fragile, until the batter is barely mixed.

Then just pour the batter into your cake tin and place in the middle shelf of a preheated oven immediately. I use a 23cm cake tin.

chocolate rose cake
Chocolate Beetroot Cake

For the chocolate beetroot cake, you will need:

In the first bowl:

250g self-raising flour
2 tbsps cocoa powder
1 level tsp baking powder
1 level tsp bicarbonate of soda
1 tsp oats
1 tsp cornflour
A few drops vanilla essence

You do not need a mixer for this cake, gently fold in the dry ingredients into the liquids and, after baking it, pierce all over with a skewer and sprinkle with rosewater.

Sieve the flour and mix all the dry ingredients together until the appearance is consistent.

In the second bowl mix:
4 eggs
1 tbsp apple organic vinegar
250ml ricotta
1 medium, cooked beetroot, peeled and chopped
200g dates chopped into small pieces

Use a hand blender or liquidiser to bring the mixture to a very smooth paste. Fold in the dry mix into the liquid mix, gently, a little at a time and work fast. Pour the cake batter into a prepared cake tin. Bake in a preheated oven at 160ÂșC for 35 minutes.

Remove from oven and, while still warm, pierce the surface all over using a skewer or a toothpick and sprinkle 5 tbsp rosewater. Allow to cool before removing from the cake tin.

I use baking ingredients by Lamb Brand

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