I have to give my darling husband, Gareth, credit for this recipe. It’s amazing. Rich, chocolatey, moist…and secretly healthy with that boost of beetroot! So good that we made it for our wedding cake. It was also featured – alongside my article about healthy eating during WWII – in the April 2018 issue of Vintage Life Magazine.
Chocolate Beetroot Brownie Cake
Gluten free, vegan
250g cooked beetroot, peeled (vacuum packed works well, but ensure it’s not pickled in vinegar)
200g dark chocolate (70%)
100g dairy-free margarine or coconut oil
100g golden granulated sugar
150g ground almonds
1 tablespoon cocoa powder
2-3 tablespoons soya milk
1 teaspoon baking powder
Margarine or coconut oil for greasing
Fresh strawberries for decoration (optional)
- Pre-heat your oven to 180C / 350F / Gas mark4.
- Grease a 20 cm springform tin.
- Break the chocolate into pieces and melt together with the margarine or coconut oil in a heat-proof bowl over a pan of simmering water.
- Coarsely grate the beetroot into a large bowl.
- Pour the chocolate mixture over the beetroot and stir in the sugar, ground almonds, cocoa powder, and baking powder. Add enough soya milk until you have a thick batter.
- Pour into the greased tin and bake for 40-45 minutes or until firm to touch but the centre is still slightly gooey.
- Enjoy warm from the oven with dairy-free ice-cream and strawberries, or allow to cool before slicing into squares. Serve on your finest vintage afternoon tea set.