Sweetness, saltiness and earthiness combine in this decadent double chocolate, espresso and beetroot cake. Gluten free. Guilt free. And secretly good for you.
Preparation Time: 20 minutes
Cooking Time: 45-50 minutes
Store: In an airtight container in the refrigerator for 3 days (if it’ll last that long).
Ingredients
For the Cake
- ¼ cup espresso
- ¼ cup coconut oil, melted
- 200g raw beetroot*, peeled and roughly chopped
- ¾ cup nut milk**
- 1 cup coconut sugar
- 1 cup of Pana Organic 100% Cacao Powder
- ½ tsp salt
- 1 tsp baking powder
- ¾ tsp baking soda
- 1¼ cups plain GF flour mix***
- 1/2 cup of Pana Organic Dark Choc Buttons or the Pana Organic Seventy % Dark Chocolate, roughly chopped
Chocolate Ganache
- 100g of Pana Organic Dark Choc Buttons or the Pana Organic Seventy % Dark Chocolate, roughly chopped.
- 1/3 cup full fat coconut milk
- Pinch of Salt
Method:
For the Cake
- Preheat the oven to 160° C (fan forced) and line an 8” round cake tin with baking paper.
- Place beetroot, espresso, coconut oil and nut milk in a blender and blend until smooth. Transfer mixture to a large bowl.
- In a separate bowl, sift together sugar, cocoa powder, salt, baking powder, baking soda and flour.
- Gently fold dry ingredients into the wet ingredients.
- Once the mixture is smooth, stir in choc buttons.
- Transfer batter into the prepared baking tin and bake for about 45-50 minutes or until a skewer inserted into the middle comes out clean.
- Allow the cake to cool down completely after baking and before icing.
Chocolate Ganache
- Heat coconut milk in a small pot until it begins to bubble.
- Add choc buttons and sea salt flakes to a glass bowl. Pour over hot coconut milk and stir until smooth and glossy. Allow to cool slightly before pouring over the cake.
- Decorate with a dusting of 100% Cacao Powder, chocolate shavings or with fresh raspberries.
Notes
*Approx. 2 small beetroots
** Any non-dairy / plant based milk will work here.
***Make sure GF flour contains a mix of flours and starches (such as rice flour, potato or tapioca starch) to ensure the cake has a spongy, fluffy texture.)
