Gluten-Free Chocolate Beetroot Cake

Gluten-Free Chocolate Beetroot Cake

Regional Newspapers 17/1/2013

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Ingredients

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300 g Beetroots, cooked or 420g can beetroot, drained
2 Eggs
¾ cup Sugar
¾ cup Canola oil
½ tsp Vanilla essence/extract
½ tsp Salt
1¼ cups Cornmeal
¼ cup Cocoa powder
1 tsp Baking powder

Chocolate icing

50 g Cream cheese
15 g Dark chocolate, melted
1 cup Icing sugar

Directions

  1. Preheat oven to 180 degC. Line a 20cm cake pan with baking paper.
  2. Puree the drained beetroot, until smooth.Beat eggs in a large bowl. 
  3. Add sugar and beat well. Slowly beat in oil, until thick. 
  4. Add vanilla essence.Stir in sifted salt, flour, cocoa and baking powder. 
  5. Fold in beetroot.Pour into the prepared cake pan.
  6. Bake for 40 to 45 minutes or until a skewer inserted in the centre comes out clean. 
  7. To prepare chocolate icing, beat cream cheese, until smooth.Mix in chocolate. 
  8. Sift in icing sugar and mix well. Spread over cake.

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