For Stella´s birthday I baked this FLOUR-FREE CHOCOLATE & BEETROOT CAKE (Gluten-FREE) and we liked it very much. It is not so sweet, but tastes a lot of chocolate and I liked very much the texture the beetroot gives to the cake.
I picked up the forest theme for the decoration of the cake as we gave her a new deco of her closet with a birch and some beautiful stickers of forest friends: cute fox cube, fluffy rabbit, nesting bird, prickly hedgehog, a stripy squirrel and an adorable beagle puppy (isn´t a beagle THE dog used for hunting in the woods…).
I decorated the cake which is dusted with raw cocoa powder that resembles a little bit the soil in the deep forest with small plastic forest animals (several years ago they were in an advent calendar of the twins). As fir trees I used some rosemary branches, which I put upside down into the cake and the effect was great. I got the idea from one of my favorite food blogs for cake and dessert recipes Fräulein Klein (in German). The cake looked great and tasted great and was quite healthy! Stella had so much fun blowing the candles and playing with the little animals….
Please find below the original recipe taken from the marvelous book Love Bake Nourish by Amber Rose:
FLOUR-FREE CHOCOLATE & BEETROOT CAKE (Gluten-FREE)
Before you jump to any conclusions, this cake is incredibly delicious and not at all beetrooty! Think of carrot cake: eating a slice of that doesn’t make you think of carrots; instead they add another layer to the texture and flavour, enhancing the cake, without overtly dominating it. Using beetroot in this recipe gives a certain depth and earthiness that would otherwise be lacking in a plain nut flour chocolate cake.
- 300g cooked, unseasoned beetoot, peeled and puréed
- 4 large free-range eggs
- 4 tablespoons honey
- 1 teaspoon vanilla extract
- 1 tablespoon raw cocoa powder, plus extra for dusting
- 1 teaspoon gluten-free baking powder (if you want your cake to be gluten-free)
- Pinch of salt
- 125g ground almonds
- 125g dark chocolate (preferable Green & Black’s 70% cocoa solids), broken into small pieces
- 4 tablespoons cold-pressed olive oil
- Preheat the oven to 180˚C. Grease and line a 22cm loose-bottomed cake tin.
- In a large mixing bowl, beat the beetroot, eggs, honey, vanilla extract, cocoa powder, baking powder and salt with an electric hand mixer. When these ingredients are thoroughly combined, fold in the ground almonds.
- Place a heatproof bowl on the top of a saucepan containing a little water. Make sure the bowl is big enough to cover the top of the pan but do not allow the bottom of the bowl to be in contact with the water. Put the chocolate pieces in the bowl and allow to melt over a low heat, then mix in the oil. Gently stir the chocolate and oil into the cake mixture until well combined.
- Scrape the mixture into the prepared tin and bake in the oven for 35-40 minutes or until a skewer inserted into the centre comes out clean. Remove from the oven and leave the cake to cool in teh tin before turning out onto a wire rack.
- Once the cake is completely cool, dust with cocoa powder. Serve on its own or with crème fraîche.