Recipe:

Beetroot, cocoa & citrus cake

This photo shows its all-natural beauty – full of vibrant orange and reds.
I really wanted to create a beetroot cake without any chocolate but the mixture was definitely missing something. A little cocoa, a pinch of ground ginger + juice and rind of a large sumo mandarin gave it the bang it really needed. Any type of orange citrus could be used. Definitely one of my cake experiments gone right.
A superb flavour combination and a texture much like carrot cake and is delicious just on its own – no icing needed.

Makes 1 standard size cake.

Ingredients

 

  • 1 large raw peeled beetroot, grated
    (about 2 cups grated)

  • 1 1/4 cups self-raising flour, sifted

  • 3 large eggs

  • 2/3 cup brown sugar

  • 1/2 cup vegetable oil

  • Finely grated rind of a large orange citrus fruit  I used a large sumo mandarin

  • 1/3 cup sumo mandarin or orange juice

  • 2 tablespoons Dutch process cocoa powder, sifted 

  • 2 teaspoons vanilla extract

  • Pinch ground dried ginger 

Method

1. Pre-heat oven to 180°C. Line and grease a cake pan.

2. Combine all ingredients in a bowl and mix until combined.

3. Pour into the prepared cake tin and bake for approximately 50 minutes or until a skewer inserted comes out clean.

4. Remove from oven and remove from tin once cool enough to handle.

Adaptive Nutrition | Kate Curtis BHSc. ANutr. | Specialising in nutrition for women & children |  Help for picky eaters and problem feeders

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