Chocolate Beetroot Cakes

If we had a dollar for every person who has requested this recipe, we’d be paying Michael Pollan to write our newsletters and Hélène Dujardin to take the food photos. It’s taken a little while but we are very happy to finally present to you the most recent incarnation of Angie’s almost world-famous chocolate beetroot cake. Enjoy!

3 medium beetroots
2 cups brown rice flour
1/2 cup tapioca flour
3/4 cup desiccated coconut
3 tsp gluten free baking powder
1 cup cocoa
2 cups rapadura
1 1/2 cups virgin coconut oil
3 organic free range eggs
1 tbsp pure vanilla essence
1/2 cup coconut cream
{makes 15 individual cakes}

Peel and wash beetroot and steam for 30 minutes or until tender.

Leave to cool, then puree in a food processor. If the beetroots are behaving, you should end up with about 2 cups of puree.

Preheat the oven to 170°C. Lightly oil a friand tin. Cut thin strips of baking paper and lay them, two to a pocket, in a cross shape to enable the cake to be lifted out like an amateur hiker in the Blue Mountains.

Combine the brown rice flour, tapioca flour, gluten free baking powder and sifted cocoa into a bowl. Add the rapadura and whisk gently to combine.

In a separate bowl, blend the coconut oil, eggs, vanilla essence, coconut cream and beetroot puree and mix together until smooth. Defy the laws of physics and add the wet ingredients to the dry, then stir gently until combined.

Spoon into the prepared tins and bake for 20 to 30 minutes, or until the centre springs back to the touch (use your finger, don’t jump on it like a trampoline).

Leave alone for ten minutes, then turn onto a wire rack to cool.

We suggest serving with a chocolate cream cheese icing, or a dollop of chocolate avocado mousse for a vegan touch. Craig suggests hiding any you can’t eat immediately under your bed so no one else can find them.