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Chocolate, beetroot and raspberry cake
Baking
8 ratingsRate

Chocolate, beetroot and raspberry cake

If you're looking for the best loaf recipe you can't go past this chocolate, beetroot and raspberry cake recipe. It freezes well, is a healthier morning tea option, and is bound to become a family favourite. It can also be made gluten free!
Serves: 12 (makes 12 slices)
Time to make: 1 hr 45 mins
Hands-on time: 15 mins
Total cost: $17.88 / $1.49 per serve

(at time of publication)

Serving suggestion

Serve cake topped with in-season fresh fruit and a dollop of low-fat plain yoghurt.

Variations

Make it gluten free: Check chocolate, cocoa and cinnamon are gluten free.

HFG tip

This cake is suitable to freeze.

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Photographer: Mark O'Meara

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