Chocolate Beetroot Cake

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READY IN: 2hrs
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cook a bunch of fresh unpeeled beetroot by simmering for 1 hour. Or if you have a pressure cooker, cook for 20 minutes.
  • Drain, peel, and puree beetroot in a food processor to provide 1½ cups of pureed beetroot.
  • Preheat the oven to 180C/356f. Lightly oil and flour a 25 cm circular cake tin.
  • Place flour, sugar, cocoa, and baking powder in a large bowl, and mix thoroughly. Add the chopped nuts.
  • In another bowl, mix oil, eggs and beetroot. Fold into the dry ingredients.
  • Place in cake tin and bake in the oven for 50-60 minutes. Turn out onto rack and cool.
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