Beetroot (healthier) chocolate cake

This beetroot chocolate cake is YUMMY and healthier than a traditional chocolate cake! Nom, nom, nom.

Serves: who knows!? It all depends how big you make the slices!

Preparation time: 15 minutes

Cooking time: 50-60 minutes

• 2 cups almond meal
• About 2 large fresh beetroots
• ½ cup shredded coconut
• ½ cup of honey – or the equivalent amount of your choice of sweetener, e.g. maple syrup, low GI sugar, stevia
• ½ cup extra virgin olive oil
• ½ cup cocoa
• 4 free-range eggs
• 1 teaspoon cinnamon
• 1 teaspoon vanilla extract or paste
• 1 teaspoon bicarb of soda OR ⅓ teaspoon baking powder
• Pinch salt
• Serve with fresh mint, blueberries, unsweetened yoghurt and a dusting of cocoa

• Preheat your oven to 170°C.
• Finely grate the fresh beetroot – it’s easiest with a food processor, but you can also do it by hand.
• Put all of the ingredients into a food processor and mix together thoroughly, or mix the ingredients well in a large mixing bowl.
• Line a standard-sized cake tin (e.g. a round one that’s about 23cm in diameter) with baking paper, and spoon the mixture into it.
• Bake for 50-60 minutes, until knife or skewer comes out clean when inserted into it and then removed.
• Serve with mint, blueberries, yoghurt and a dusting of cocoa.