Chef Lance Seeto | Gluten Free Beetroot & Chocolate Cake
870
portfolio_page-template-default,single,single-portfolio_page,postid-870,single-format-standard,ajax_updown_fade,page_not_loaded,smooth_scroll,

Gluten Free Beetroot & Chocolate Cake Category: Desserts, Recipes

Packed full of fibre, vitamin E, and antioxidants, this recipe also uses healthy extra virgin olive oil instead of butter or margarine.

100 grams Dark Chocolate
3 only Eggs
300 grams Raw sugar
240 ml Olive Oil
300 grams Cooked Beetroots
1 tsp Vanilla Extract
30 grams Cocoa Powder
200 grams Ground Almond Meal
1 1/2 tsp Baking powder
1/4 tsp Sea Salt

Method

  1. Pre heat oven to 180 degrees Celsius.
  2. To cook the beetroots, wash thoroughly and place in a pot full of cold water. Bring pot to the boil and cook the beets until soft when poked with a knife (approx 30 minutes though this depends on the size of the beets).
  3. When cooked, run the beets under cold water in the sink and rub off the skins.
  4. Blend or mash the beetroots until slightly smooth but still some