Field to Feist are continuing to spoil us with these incredible bunches of locally grown Gold, Chioggia and Blood Red organic Beetroot. We would love to share with you an amazing recipe, courtesy of our trusty volunteers and sisters, Ran and Thirani. Happy baking!
Chocolate Beetroot Cake
1 1/2 cups grated uncooked beetroot
1/2 teaspoon vanilla essence
1.5 cups rice syrup
1 cup sunflower oil
1 3/4 cups plain flour
1 1/2 teaspoons bicarbonate soda
1/4 teaspoon salt
6 tablespoons unsweetened cocoa powder
(Add some H20 to improve cake consistency if necessary)
1. Preheat oven to 180 degrees C. Grease and flour one 20x30cm pan
2. In a large bowl combine beetroot, eggs, vanilla, oil and sugar. Mix until well combined.
3. In a seperate bowl mix together flour, soda, salt and cocoa. Add to the creamed mixture and mix well. Pour batter into prepared pan.
Bake for 25 to 30 minutes until done. Cool and ice with your favourite icing.
Rice flour, rice malt, soya milk cocoa to taste. Mix over low heat.
* Sometimes I use soft tofu as well to make it creamier. If so I blend the mixture.