Eggless chocolate and beetroot cake

Eggless chocolate and beetroot cake

Of course, you don’t have to wait until Saint Valentine’s day to enjoy this cake.

I’ve made it twice already and my 12-year-old son LOVES it – I

Beetroot in a cake? Yummy!

Beetroot in a cake? Yummy!

haven’t yet told him the secret ingredient is … beetroot (actually he likes beetroot, but you know what kids are like, beetroot in a cake, mum? Gross!)

This cake also has no eggs in it, which is great if, like me, you sometimes have a suger-craving but no eggs to make a cake (OK, you have to have a packet of beetroot in the fridge, which is probably less likely than not having eggs, but still…).

You could probably make a Vegan version of this by replacing the natural yoghurt by a soya one, and the milk by water in the icing. Not sure how it would alter the taste though, let me know if you try that (can’t stand soya-based yogs myself so I won’t be trying it)

Anyway, this recipe comes from the December 2014 issue of Vegetarian Christmas from the BBC Good Food team (http://www.bbcgoodfood.com/recipes/eggless-chocolate-beetroot-blitz-bake-cake).

It’s very moist and squidgy, and healthier than your average chocolate cake. Try it and see.

SERVES 10-12 PREP 20 mins + cooling COOK 1 hr

100 ml rapeseed oil, plus extra for greasing

175g (drained weight) packed beetroot (not in vinegar)

175g dark soft brown sugar

200g self-raising flour

1 tbsp baking powder

50g cocoa powder

200g natural yoghurt

2 tsp vanilla extract

FOR THE ICING

100g icing sugar

50g dark chocolate (at least 80% cocoa solids)

1 tbsp cocoa powder

3 tbsp milk

dark chocolate shavings to serve (optional)

1 Heat oven to 180°C/160°C fan/gas 4. Grease and line a deep 20 cm springform cake tin with baking parchment. Tip the beetroot into a food processor and whizz to a purée. Add the remaining cake ingredients, along with 1/4 tsp salt and blend until well combined. Scrape the mixture into the cake tin, level the surface and bake for 50 mins-1 hr or until a skewer comes out clean.

2 Leave the cake to cool in the tin while you make the icing. Put the ingredients in a small saucepan, heat and whisk until smooth. Cool for 20 mins.

3 Flip the cake onto a wire rack, flat side up. Pour over the icing and leave to cool completely. Sprinkle with dark chocolate shavings if using, then serve.

PER SERVING (12): 276 kcals; protein 5g; carbs 39g; fat 11g; sat fat 2g; fibre 2g; sugar 26g; salt 0.5g

Chocolate and hearts - it must be Valentine's Day

Chocolate and hearts – it must be Valentine’s Day

For more chocolatey ideas for Saint Valentine’s Day, click on these links to earlier posts:

Chocolate indulgence

Chocolate kisses for Saint Valentine’s day

More chocolate kisses

And apart from chocolate, why not offer a MASSAGE to your loved one.

Just Massage offers home massage in and around the Mérignac and Pessac area (near Bordeaux, France).

Call 06.47.14.06.03 or email justmassage33@gmail.com now to book an appointment or order a Just Massage Gift Voucher

Book a Valentine's Day massage now

Book a Valentine’s Day massage now

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