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–+ servings
Chocolate beetroot ring cake sitting on a cooling rack

Dairy-Free Chocolate Beetroot Cake - Thermomix

Maria Bravo
Delicious, moist dairy-free cake using beetroot of all things. It works surprisingly well
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Course Dessert
Servings 8 people

Equipment

  • 1 Baking tin slightly bigger than 20 cm If using a 20 cm baking tin you will have enough mix for the tin and for 6 regular-sized cupcakes.

Ingredients
  

  • 250 g cooked beetroot peeled (there is a G’s Fresh pack that is perfect for this as it’s the exact weight, or use your pressure cooker to cook beetroot quickly). If you cook your own from raw, cook extra and have it sliced with good extra virgin olive oil and a bit of salt, so good!
  • 3 large eggs
  • ½ teaspoon vanilla extract
  • 180 g caster sugar
  • 250 g vegetable oil or do like me and realise half way through that you don’t have enough sunflower oil so used 130 g sunflower oil + 120 g extra virgin olive oil Filipo Berio which is very mild in flavour and works well. You could try it with your favourite vegetable oil or all sunflower or all olive oil. If someone fancies it with coconut oil, please give it a go and report back.
  • 225 g plain flour
  • 1.5 teaspoons bicarbonate of soda
  • ¼ teaspoon salt
  • 6 tablespoons cocoa I used Green and Black’s

Instructions
 

  • Preheat oven to 180ºC, mine is fan (so 200º for a conventional oven or gas mark 6, remember that every oven is different). Grease your tin, or line with parchment paper.
  • Place the cooked beetroot in your Thermomix bowl to purée: first turbo it for a couple of seconds (in the TM31 you need to close the bowl and hold the Turbo button down for 2-3 seconds). Scrape down: 1 minute, speed 10 (get to speed 10 gradually). Scrape down.
  • Add the eggs, vanilla extract, sugar and oil in your Thermie’s mixing bowl: 1 minute at speed 4.
  • Add the flour, bicarbonate of soda, salt and cocoa: 30 seconds, speed 4.
  • Pour mix into your greased / lined mould and bake in the centre of the oven for 30 minutes. Check that it has cooked through with a skewer, when it comes out clean (or get one of these Nordic Ware Cake Thermometers that the Feisty Tapas crew rates highly), it's good to go. Let it cool down completely (although I must admit I pinched a bit while still slightly warm and it worked well).
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