Wholemeal Beetroot Cake
A wonderfully moist cake where beetroot melts into the batter, adding natural sweetness and a gorgeous deep colour. Made with wholemeal flour and brown sugar, it's simple, wholesome and perfect with a cup of tea.
🛒 Ingredients
8 servings
- 2 large raw beetroots, skin on, diced
- 3 whole eggs
- 1 cup brown sugar (muscovado or demerara)
- 2 cups wholemeal wheat flour
- 1 cup avocado or coconut oil
- 1 tablespoon baking powder
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Directions
- 1
Blend the beetroot with the eggs and oil until the batter is completely smooth and even, for at least 5 minutes.
- 2
Add the sugar and the wholemeal flour and blend for at least another 5 minutes, until fully combined.
- 3
Pour the batter into a bowl, add the baking powder and fold it in gently with a spatula so you don't knock out the air.
- 4
Pour into a medium greased and floured tin and bake at 200°C (400°F) for about 40 minutes, until a skewer comes out clean.
💡 Chef's Tip
Let it cool slightly before turning it out, as the cake is delicate while warm. For an even more indulgent version, scatter dark chocolate chips over the top before baking, and store it in an airtight tin to keep it soft.
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