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Ingredients
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3 cups
grated, precooked beetroot
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4
eggs
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1/2 cup
olive oil
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1/2 cup
raw honey
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1 tablespoon
vanilla extract
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1 teaspoon
baking soda
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1/2 teaspoon
sea salt
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1/2 teaspoon
ground cinnamon
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1/4 teaspoon
ground nutmeg
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1/2 cup
raw cacao
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1/3 cup
coconut flour
Directions
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Preheat oven to 170C (350F).
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In a food processor or blender, beat the beetroots, eggs and olive oil.
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Add the honey, vanilla extract, baking soda, sea salt and spices. Blend well.
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Add the cocoa powder and coconut flour and mix until well incorporated.
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Pour into a greased cake pan of choice. I used a 9-inch diameter tart pan.
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Bake for 35-45 minutes, or until an inserted toothpick comes out clean.
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Cool completely before cutting and serving. Garnish as desired.
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