Ingredients
Chocolate Beetroot cake
- 1 Raw beetroot, peeled and quartered
- 1/4 avocado
- 40 g raw honey or pure maple syrup
- 40g Coconut Flour
- 35g Raw Cacoa
- 1/2 teaspoon Vanilla Paste
- 1/2 teaspoon Bi Carb Soda
- 1/2 teaspoon cinnamon
- 4 eggs, room temperature
- 1 pinch tumeric
- 1 pinch salt
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Pop in the beetroot and avocado
Speed 8 10 seconds
Add in the rest of the ingredients and mix speed 5 20 seconds
Pour into a lined loaf tin (or tin of your choice)
Bake at 160°C for 40 – 45 minutes until the cake feels firm to touch or a skewer comes out clean.
You might need to reduce the time slightly of the tin is much larger.
Allow to cool for 5 mins in the tin before cooling on a wire rack.
This cake actually tastes better and has a nicer texture the next day so if possible make it the day before you need it and store in the fridge.
For a larger cake – increase the number of eggs to 6 and double the other ingredients. Extend the bake time for 5 – 10 minutes.You can bake a double batch at 170°C for 50 minutes and it works perfectly.
For lunchbox snacks, slice and store individual slices in the freezer. I try to freeze a few pieces of everything I bake.
This recipe was converted from " The Nourished Psychologist's"blog and facebook page.
//www.facebook.com/thenourishedpsychologist?fref=ts
CHOCOLATE BEETROOT CAKE
Thermomix Model
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Recipe is created forTM 31
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