Ingredients
- 300 gFresh Organic Beetroot, quartered
- 290 gRapadura or Raw Sugar
- 1 tsp bicarb soda
- 1 tsp baking powder
- 75 g cacao powder, Cocoa or Carob Powder
- 150 gGrapeseed or Sunflower Oil
- 3 eggs, or 4 if using orgran egg replacer
- 240 gwholemeal spelt flour
- Beetroot Frosting
- 1 tsp vanilla bean, paste
- 160 grapadura or raw sugar
- 125 gnuttelex or butter
- 1/4 teaspoon Beetroot, Powder
Accessories you need
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Butterfly -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Pre-Heat oven at 180 degrees. Grease and line a 23cm sprinform tin
Place beetroot into TM Bowl
"Closed lid" and grate beetroot until fine - 6 seconds on speed 5. Remove beetroot from TM Bowl and set aside.Place all dry ingredients in TM bowl and mix to combine for 5 seconds on speed 5.
Add eggs and 50g of the grated beetroot and mix for 20 seconds on speed 5.
Add remaining beetroot and mix for 10 seconds on speed 5
"Counter-clockwise operation" to combine. Remove mixture from TM bowl and place into greased tin and bake in oven for 35 minutes.BEETROOT FROSTING
Place sugar into TM bowl and mix for 30 seconds on speed 10. Remove Icing sugar from TM Bowl and set aside.
Add Butterfly into TM bowl with Nuttelex and Vanilla and mix for 1 Minute, speed 4.
Add beetroot powder and icing sugar and mix for a further 1 minute, speed 4. Scrape down the sides with spatula and mix for a further 30 seconds, speed 4 with the measuring cup off.
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
Great way to use up beetroot and it tastes rich and lovely
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This is our Go to birhday cake if we want a chocolate one - The kids always tuck into it until we tell them later its got beetroot in it
I used almond meal instead of the spelt flour (as I had none) to keep it gluten free and it was still really yummy!
Hi,
I made this as muffins over the weekend. Beautiful flavour and lovely and moist...even though I completely forgot the oil! Fat-free version
Thanks
Sarah
Have made this half a dozen times now, always a big hit!
I just use plain flour. And ice it with EDC ganache
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Just ate a warm slice cooling for the oven, yum.
Happy to recommend it on my page, but could I be a pain and ask that you edit the ingrediants so the flour is in front of the oil and eggs? I nearly forgot to add it, just remembered at the end when the mix didn't look big enough! And can you add when the oil goes in, for those that aren't confident enough just to chuck it in with the eggs and hope for the best?
thankyou!
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Hi Nessie, Thankyou so much for sharing this recipe! This cake is so moist and delicious, I know I will be making it again many times
I had only 200g of beetroot handy, and I made up the other 100g with zucchini - and the result is fantastic!! I got the idea from my mother's chocolate zucchini cake recipe. Next time I will try using beetroot only so I can compare the results 
At which point do you add the oil? 
I took a guess and added it in before the final mix. My batter needed a bit extra time before the consistency was right. Maybe I should have added it with the eggs? I couldn't get my hands on any whole spelt or wholegrain spelt flour, so I substituted organic white spelt flour. I checked it after 35 mins and my cake was not even close to being cooked through, I ended up baking it for a total of about 1 hour before my skewer came out clean. But the finished result is sensational. Yummy, yummy, yummy. Best of all my hubby will have no idea he is actually eating vegetables! 
Many thanks
Fleur
I purchase from the healthfood store in the spices section
Cheers
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