Beetroot and chocolate cake is now a well discovered combination. As I now cook cake once a week at least to help my daughter with her egg desensitisation programme, I’ve taken on the challenge to find or create recipes that contain a good source of vegetable and as little sugar as I can get away with. I’ve done a few beetroot based cakes, and this one so far has proved to be the best gluten free one.
Beetroot and chocolate are a great flavour combo, the beetroot gives a depth of flavour and natural sweetness. Its relatively easy to make, but do allow the time for baking the beetroots in the oven prior to delving into this recipe. I used almonds to add more natural sweetness taking away much need for adding extra sugar, however if you have a nut allergy you can omit the almond and use gluten free flour in its place. My youngest couldn’t believe these had beetroot in.
Beetroot is a good source of iron and folate (naturally occurring folic acid). It also contains nitrates, betaine, magnesium and other antioxidants (notably betacyanin). More recent health claims suggest beetroot can help lower blood pressure, boosts exercise performance and prevent dementia, but there does need to be more medical trials to prove this is the case.
Anyway here is the recipe, healthy or not, it’s very tasty – so give it a try!! And please comment and send me any pictures of your creations of the Beetroot and chocolate cake.
Beetroot and Chocolate cupcakes
- 4-8 medium-large beets
- 150g butter
- 70g caster sugar
- 3 eggs
- 2 tsp. pure vanilla extract
- 1 1/2 Tbs. apple cider vinegar
- A few tablespoons of milk or non-dairy milk
- Dry ingredients:
- 100g flour
- 50g almond
- 2Tbps cocoa
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. ground cinnamon
- Step 1 Preheat oven to 200C / 350 F
- Step 2 Bake washed and unpeeled beetroot wrapped up in tin foil. Cook for an hour. Check after with a skewer, it may need a little more baking. (sometimes I make a double batch and freeze half ready for my next lot of beetroot cakes)
- Step 3 Leave to cool, and then peel off the skin and chop into cubes. Pop in a food processor or blender and puree.
- Step 4 Turn oven down to 175 C
- Step 5 Cream butter and sugar until light.
- Step 6 Put dry ingredients in a bowl – flour, cocoa, baking powder, soda, cinnamon
- Step 7 Add the beaten eggs, vanilla, cider vinegar, cooled beetroot purée together in a smaller bowl.
- Step 8 Slowly a couple of tablespoons at a time add the wet to the dry mixture.
- Step 9 If it appears to thick slowly add the milk in, while mixing.
- Step 10 Spoon batter into lined or oiled muffin tins, filling 3/4 full.
- Step 11 Bake for 20-25 minutes, or until a toothpick inserted into the centre comes out nearly clean.