Chocolate Beetroot Cake

Beetroot in a cake?? Yes, it adds moistness and a deep colour. Well, you eat carrot cake don't you?!

Chocolate Beetroot Cake

2/3 Cup Canola oil, macadamia oil, olive oil or coconut oil

1/2 Cup Brown sugar

4 Eggs

2 Tsp Vanilla essence

1 Tsp Baking powder

1/2 Cup Cacao powder or cocoa

Pinch Salt

150g Almond or hazelnut meal

250g Grated raw, peeled beetroot (about 2 medium beetroots)

Icing:
1 Avocado

1/4 Cup cocoa/cacao

1/4 Cup honey

1 Tsp coconut oil or other oil

1 Tsp Vanilla Essence

Preheat the oven to 180 C.

Prepare a 22cm diameter round baking tin by oiling the sides and lining the base with baking paper.

Whisk together the oil, sugar, eggs, vanilla and salt - I use an electric mixer- until light and fluffy.

Add the other ingredients one at a time, mixing well between additions.

Scrape into the prepared tin and bake for 45 minutes. Cool in the tin.

Icing: Mash the avocado really well and  whip in the other ingredients. For smoothest results use a food processor or stick blender. Spread over the cooled cake and leave to set before eating.