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Beetroot carob cake

Gluten and dairy free beetroot and carob cake

Beetroot carob cake

This winning combination of beetroot and carob is just delicious in a cake and fabulously moist, gluten and dairy free and hits all the right health notes to boot.

SERVES: 1 cake PREP TIME: 40 mins COOK TIME: 50 mins

Ingredients

Cake:

  • ½ cup almond meal
  • ½ cup carob powder
  • 1 teaspoon bicarbonate of soda
  • 1 teaspoon gluten-free vanilla powder (or the seeds of 1-2 fresh vanilla pods)
  • 1 teaspoon cardamom powder
  • 1 teaspoon turmeric
  • 2 tablespoons kale powder
  • 4 small or 2 medium-large beetroot, peeled and diced or grated
  • ½ large avocado
  • 6 eggs, room temperature
  • ½ cup macadamia or vegetable oil
  • ½ cup maple syrup

Frosting (optional):

  • 2 ripe avocados, halved and pitted
  • ½ cup carob powder
  • ½ cup maple syrup (this can be omitted – if so, add a little water)
  • 1 teaspoon vanilla (optional)

  • Piping bag and nozzles (optional)

  • Pistachios
  • Dried, food-grade rose buds (can be found in some whole foods stores as an ingredient for teas)

Method

  1. Pre-heat oven to 170°C
  2. Grease and line a round tin (approx. 21cm diameter) with baking paper
  3. Sift all the dry ingredients in a bowl and stir to combine
  4. Blend the raw beetroot and avocado in a food processor as finely as possible
  5. Add the eggs, oil and syrup and blend until smooth
  6. Add the wet ingredients to the mixing bowl and continue to blend until well combined
  7. Pour the cake mixture into the cake tin and bake at 170°C for 50 minutes until the cake feels firm to touch or a skewer comes out clean.
  8. Leave to cool in the tin on a wire rack, then wrap well and place in the fridge.
  9. If frosting: place the avocado, sifted carob powder and other ingredients in a food processor and blend well. Store the frosting overnight in the fridge.
  10. The next day remove the cake from the tin, remove the baking paper and place on a cake plate.
  11. Decorate with the frosting (using a knife or piping bag) and sprinkle with finely chopped nuts and petals from the rose buds.
  12. Store the frosted and decorated cake in the fridge in an airtight container until several hours before it is needed.
  13. Serve at room temperature with berries – Portions can be gently microwaved to warm as well.

Inspiration and top tips

  • Optional garnishes could include: pistachios or dried, food-grade rose buds (can be found in some whole foods stores as an ingredient for teas)
  • A great cake to make in advance – baking it a day or two before needed and storing it in the fridge will develop flavours and enhance consistency.
  • This cake freezes well - defrost the day before and if decorating, make and chill the frosting then you take it out of the freezer and apply as above
  • For a special event, go the extra mile and frost using a piping bag and star nozzle and decorate with pistachios and rose petals.

Dietary Requirements

Gluten Free  |  Dairy Free  |  |  Yeast Free  |  Soy Free  |  Egg Free  |  Vegetarian

Filed under

Gluten free,  Dairy free

  • By Victoria Lister, MBus (Philanthropy & Npt St)

    Nonprofit professional, underwear entrepreneur, healing practitioner, qualified chef and research degree student, Victoria has loves supporting women’s health well-being in particular and humanity in general.

  • Photography: Dean Whitling, Brisbane based photographer and film maker of 13 years.

    Dean shoots photos and videos for corporate portraits, architecture, products, events, marketing material, advertising & website content. Dean's philosophy - create photos and videos that have magic about them.
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