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Beetroot and Chocolate Cake


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Ingredients

Beetroot and Chocolate Cake

  • 300 g Fresh Organic Beetroot, quartered
  • 290 g Rapadura or Raw Sugar
  • 1 tsp bicarb soda
  • 1 tsp baking powder
  • 75 g cacao powder, Cocoa or Carob Powder
  • 150 g Grapeseed or Sunflower Oil
  • 3 eggs, or 4 if using orgran egg replacer
  • 240 g wholemeal spelt flour
  • Beetroot Frosting
  • 1 tsp vanilla bean, paste
  • 160 g rapadura or raw sugar
  • 125 g nuttelex or butter
  • 1/4 teaspoon beetroot, Powder
  • 6
    45min
    Preparation 5min
    Baking/Cooking 35min
  • 7
  • 8
    Appliance TM 31 image
    Recipe is created for
    TM 31
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Recipe's preparation

  1. Pre-Heat oven at 180 degrees. Grease and line a 23cm sprinform tin

    Place beetroot into TM BowlClosed lid and grate beetroot until fine - 6 seconds on speed 5. Remove beetroot from TM Bowl and set aside.

    Place all dry ingredients in TM bowl and mix to combine for 5 seconds on speed 5.

     Add eggs and 50g of the grated beetroot and mix for 20 seconds on speed 5.

    Add remaining beetroot and mix for 10 seconds on speed 5 Counter-clockwise operation to combine. Remove mixture from TM bowl and place into greased tin and bake in oven for 35 minutes.

    BEETROOT FROSTING

    Place sugar into TM bowl and mix for 30 seconds on speed 10. Remove Icing sugar from TM Bowl and set aside.

    Add Butterfly into TM bowl with Nuttelex and Vanilla and mix for 1 Minute, speed 4.

    Add beetroot powder and icing sugar and mix for a further 1 minute, speed 4. Scrape down the sides with spatula and mix for a further 30 seconds, speed 4 with the measuring cup off.

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Accessories you need

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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • I used almond meal instead of

    Submitted by Wanda on 28. April 2014 - 17:21.

    I used almond meal instead of the spelt flour (as I had none) to keep it gluten free and it was still really yummy! tmrc_emoticons.;)

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  • Hi, I made this as muffins

    Submitted by SarahV on 1. July 2013 - 08:59.

    Hi,

    I made this as muffins over the weekend. Beautiful flavour and lovely and moist...even though I completely forgot the oil! Fat-free version tmrc_emoticons.-)

    Thanks

    Sarah

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  • Have made this half a dozen

    Submitted by Kirrilly on 15. November 2012 - 15:34.

    Have made this half a dozen times now, always a big hit!

    I just use plain flour. And ice it with EDC ganache tmrc_emoticons.)

    Find me at Kirls Thermo Updates (Facebook)

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  • Just ate a warm slice cooling

    Submitted by Kirrilly on 7. June 2012 - 21:19.

    Just ate a warm slice cooling for the oven, yum.

    Happy to recommend it on my page, but could I be a pain and ask that you edit the ingrediants so the flour is in front of the oil and eggs? I nearly forgot to add it, just remembered at the end when the mix didn't look big enough! And can you add when the oil goes in, for those that aren't confident enough just to chuck it in with the eggs and hope for the best?

    thankyou! tmrc_emoticons.)

    Find me at Kirls Thermo Updates (Facebook)

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  • Hi Nessie, Thankyou so much

    Submitted by juniper_berries on 28. January 2012 - 22:06.

    Hi Nessie, Thankyou so much for sharing this recipe! This cake is so moist and delicious, I know I will be making it again many times Big Smile I had only 200g of beetroot handy, and I made up the other 100g with zucchini - and the result is fantastic!! I got the idea from my mother's chocolate zucchini cake recipe. Next time I will try using beetroot only so I can compare the results Big Smile At which point do you add the oil? tmrc_emoticons.~  I took a guess and added it in before the final mix. My batter needed a bit extra time before the consistency was right. Maybe I should have added it with the eggs? I couldn't get my hands on any whole spelt or wholegrain spelt flour, so I substituted organic white spelt flour. I checked it after 35 mins and my cake was not even close to being cooked through, I ended up baking it for a total of about 1 hour before my skewer came out clean. But the finished result is sensational. Yummy, yummy, yummy. Best of all my hubby will have no idea he is actually eating vegetables! tmrc_emoticons.;)

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  • Many thanks

    Submitted by Fleur on 8. August 2011 - 11:36.

    Many thanks tmrc_emoticons.)

    Fleur

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  • Hi I purchase from the

    Submitted by nessie on 8. August 2011 - 11:15.

    tmrc_emoticons.;) Hi

    I purchase from the healthfood store in the spices section

    Cheers

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  • Hi, i purchase it from the

    Submitted by nessie on 8. August 2011 - 11:13.

    Hi, i purchase it from the health food store in the spices section

    Or bulk food health stores also have it

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  • Hello Nessie,  where do you

    Submitted by Fleur on 5. August 2011 - 18:44.

    Hello Nessie,  where do you get beetroot powder from?  Your cake looks delicious.

    Fleur

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