Pre-heat your oven to 180 degrees C
Line and grease a 20 cm spring form tin
45 -50 minutes
20 Cm cake
500 gm grated, fresh beetroot (peeled)
1 cup good quality extra virgin olive oil
1 cup brown sugar (I used coconut)
1 ts vanilla bean paste or powder equivalent
1 1/4 cups of self raising flour (use gluten free if you wish)
1/4 cup of raw cacao
1/2 ts bi-carb soda
1 400 gm tin of coconut cream, refrigerated overnight. (I used Ayam brand)
2 tbs raw cacao
2 tbs coconut nectar or maple syrup
1 tbs arrowroot powder, if needed to thicken
Wash and peel your fresh beets, grate them and then weigh out 500 gm into a large bowl.
Place oil, sugar, vanilla and eggs in a food processor and blitz until thick and fluffy.
Add the wet ingredients to the bowl of grated beetroot, then stir in the sifted remaining dry ingredients.
Pour into your pre-prepared cake tin.
Put on the bottom shelf of your oven and cook for 45-50 minutes until cooked.
Put the whole tin of cooled coconut cream into a bowl, beat with an electric hand mixer (or whatever you like to use) until light and fluffy.
Add cacao, sweetener and arrowroot (if using) and whip again until smooth and combined.
Serve with raspberries and coconut cream Icing.
Will keep in a container for up to a week ! (keep in the fridge if you ice it)
Recipe from Melanie Kean @ Red Cafe, Bega.