Ingredients
Cake Mixture
- 3 Medium Beetroots, peeled and quartered
- 120 g macadamia oil
- 2 eggs
- 130 g spelt flour
- 1 tsp baking powder
- 100 g coconut milk
- 1 tsp Vanilla powder
- 120 g Rapadura Sugar
- 30 g cacao powder
Icing Mixture
- 120 g Raw Cashew Nuts
- 35 g cacao powder
- 100 g Cacao butter, melted
- 100 g Rice malt syrup
- 1 tsp lemon juice
- 1 tsp tamari
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1. Preheat oven to 180 degrees celcius (160 degrees celcius for a fan-forced oven).
2. Grease and line a 20cm cake tin and set aside.
3. Place beetroot into mixing bowl and grate 5 sec/speed 7. Scrape bowl down.
4. Add all remaining ingredients and mix 20 sec/speed 5.
6. Pour into prepared cake time and bake 30 minutes or until inserted skewer comes out clean. Allow to cool for 5 minutes before transferring to a wire rack.
7. Combine cashews, cacao powder, rice malt syrup, lemon juice and tamari 20 sec/speed 6. Scrap down bowl.
8. With mixture on speed 4, gradually pour melted cacao butter into mixing bowl.
9. Pour icing mixture over cooled cake. It will be quite thick so just pour it over the top and let it slowly drip over the sides.
Cake Mixture
ICING
Tip
There are many varients to this recipe depending on dietary requirements and what's available in your pantry. I made this cake as a hybrid of different recipes as I only had certain ingredients available.
I'd like to credit my friend Stephanie O'Sullivan for the icing recipe, the EDC and Jo Whitten for the cake mixture recipe. My cake was created from putting together these three recipes with a bit of creativity from me.
Substitutes as follows:
Beetroot - Zucchini
Macadamia Oil - any nut oil, sunflower oil, grapeseed oil, vegetable oil, olive oil or butter
Spelt Flour - Plain flour, self-raising flour, gluten free flour or almond meal
Coconut Milk - Cow's milk or any nut milk
Vanilla Powder - Vanilla extract or vanilla essence
Rapadura Sugar - Raw sugar, caster sugar or rice malt syrup
Cacao Powder - Cocoa powder or carob powder
Rice Malt Syrup - Honey or maple syrup
Tamari - Soy sauce or salt
You could also soak the raw cashew nuts for an hour to make the icing smoother. I quite liked the crunchier texture.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
This beetroot Mudcake is more like a cake than a Mudcake. It wasn't dry but wasn't moist. LOVED the colour and the use of raw beetroot instead of adding a cooking step
Thanks for sharing this recipe - my 16 month old loves it, but it is a little bit too beetroot-y for my 3 and 5 year old! The conversions were also really helpful as I had to make ours with rice bran oil, soy milk and carob powder (which I am sure affected the flavour too).