Beetroot chocolate blitz cake
- spray oil
- 1 cup (200g) roughly chopped cooked beetrootbeetsX
- ¼ teaspoon salt
- 200g flour
- 100g cocoa powder
- 1 tablespoon baking powder
- 175g castor sugar
- ½ cup apple purée
- 3 eggs
- 2 teaspoons vanilla extract
- 175ml sunflower oil
- 75g dark chocolate chips
- 1 tablespoon icingfrostingX sugar, sifted
1 Preheat oven to 190ºC. Lightly grease a 24cm-round loose-based cake tin. Finely chop beetroot in a food processor.
2 Add all the remaining ingredients except oil, chocolate chips and icing sugar. Process until smooth, scraping the sides of the bowl as you go.
3 Scrape down sides once more and gradually add oil.
4 Once all oil is added, stir in chocolate. Spoon into cake tin. Bake for 45-55 minutes or until firm to touch. Cool before turning out. Sprinkle with icing sugar. Serve.
Make it gluten free: Use gluten-free flour, baking powder and cocoa. Check chocolate chips and icing sugar are gluten free.
Nutrition Info (per serve)
Total fat 14g
–Saturated fat 3g
Dietary fibre 2g
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