- 1/2 cup (125ml) coconut oil
- 1 cup (220g) raw sugar
- 1/2 cup (125ml) maple syrup
- 60 g Cocoa
- 250 g (around 2 cups) beetroot pulp or raw grated beetroot
- 3 eggs, lightly beaten
- 1 1/2 cups (225g) self-raising flour, we used Organic Wholewheat Bakers Flour
Preheat the oven to 160°C. Grease and line a 20cm round baking tin with baking paper and set aside. Warm the oil in a medium-size saucepan on very low heat. Add the sugar, maple syrup, and cocoa and stir until melted. Remove from heat. Add the beetroot. Whisk the eggs in a small bowl and then add them to the saucepan. Sift the flour and stir into the beetroot mixture. Pour the batter into the tin and bake for 1 hour or until a skewer inserted comes out clean. Leave to cool for 5 minutes in the tin, before turning out and cooling completely.
If you really want to be naughty, make up extra chocolate with cocoa, carob, coconut oil, and a drop of vanilla essence. Melt the coconut oil and stir in the dry ingredients and mix to a runny paste, add essence and drizzle over top of the cooled cake.