I used to hate beetroot. Those jars of alien looking, slimy, vinegary balls. Then I had it fresh and it was a whole new experience.
Now I love its earthy tones, its vibrant colour and its nutritional content. I serve it with Mackerel pate, roast it or grate it in an apple and carrot salad.
Sadly, I haven’t convinced J to love it yet. So like all frustrated parents, I hide it!
This chocolate beetroot cake is a great way to use up your crops, squeeze some veg into your child and make a very pretty pink creation. I love the amazing colour that the beetroot juice produces and even more so that it’s all natural.
The cake recipe is based on BBC Good Food Eggless Chocolate and Beetroot Cake
Chocolate beetroot cake
175g beetroot (about 200g raw)
120ml vegetable oil
175g soft brown sugar
200g self raising flour
1tbsp baking powder
200g dairy free yoghurt
2tsp vanilla extract
250g icing sugar
140g Pure dairy free butter
Dark chocolate shavings to serve
Finely grate beetroot. Press into a sieve and set aside juice.
Add all the other ingredients to grated beetroot and mix together. Line two 20cm cake tins with greaseproof paper, spoon in mixture and bake at 150c for 30-40mins.
Leave to cool.
Soften butter and gently blend in icing sugar. Add a small amount of beetroot juice and combine.
Layer the two cakes together with buttercream. Top with buttercream and chocolate shavings.
Tip: It is easy to curdle the buttercream so add the juice slowly and sparingly