Chocolate Beetroot Cake (Gluten & dairy free)

Directions

Pre heat oven to 180C. Boil beetroots until soft, cool and remove skins then blend or mash until fairly smooth. Melt the chocolate over a double boiler. In a separate bowl, whisk together eggs, sugar and oil. Slowly add the cooked beet puree, melted chocolate and vanilla into the egg mixture. Beat until just combined. Sift the cocoa. Add this and the almond meal, baking soda and salt to the beet batter. Fold until everything is combined - do not over-mix. Oil a 10 inch cake pan & pour the cake batter in. Bake for approximately 50 minutes - the cake is ready when a tooth pick or skewer inserted in the middle of the cake comes out clean.