This cake is amazing given the fact that beetroot is one of its ingredients. Beetroot is really underestimated as a vegetable which is a pity as it can be used in plenty of recipes from soup, side dish (instead of white potatoes) and dessert.
Beetroot Chocolate Cake (gluten free, lactose free)
230 g /1 cup of beetroot, cooked and mashed
120 g / 1/2 cup of butter or ghee
150 g / ¾ cup of coconut or muscovado sugar
3 organic eggs, yolks and whites separated, whites are whisked
90 g/ 1/2 cup of high quality chocolate (70 percent chocolate, if possible without soy lecithin)
290 g / 1 and 1/2 cup of flour - almond, chestnut, rice, sorghum - use combination of flours
pinch of salt
130 ml/4 oz of coconut milk or creme fraiche if you support dairy
Melt the chocolate, add butter, honey, vanilla, egg yolks, coconut milk and cooked beetroot. Use a blender to get a smooth consistency of the dough. Add flour. Whisk the whites and carefully add to the mixture.
Bake 50 min at 180 C.