I’ll do anything to get Elspeth to eat a vegetable. Including cooking one into a chocolate cake! It works; she loves it! A word of warning though: in true gluten free style, it is rather crumbly. Worth the mess, though, it’s delicious.
230g gluten free self-raising flour
200g caster sugar
100g dark cooking chocolate, in pieces
250g cooked beetroot (steamed or boiled), grated
Pre-heat oven to 180 degrees Celsius. Grease a cake tin.
Mix flour, cocoa, and sugar together in a large bowl.
Melt butter and chocolate together – either in the microwave, or in a bowl suspended over a saucepan of hot water.
Add beetroot and eggs to the butter and chocolate, and mix well.
Then add that all to the dry ingredients, and mix well.
Pour into cake tin and cook for 50 minutes. Leave in tin to cool for 10 minutes.
Nom! Possibly with cream.