- 100 grams Grapeseed Oil
- 340 grams Dark Brown Sugar
- 450 grams Raw beetroot
- 60 grams water
- 1/4 cup package cocoa
- 1 tsp vanilla extract
- 250 grams plain flour
- 2 tsp bicarb soda
- 1/4 tsp salt
- icing sugar, for dusting
Peel and halve beetroot. Add to TM bowl with water. Chop 10 sec/speed 7. Scrape sides. Cook 10 mins/100/speed 1. Blend 10 sec/speed 8. Scrape sides.
Add oil, cocoa, vanilla, salt and sugar. Mix 10 sec/speed 4. Scrape sides. Mix 3 sec/speed 4.
Sift flour and bicarb soda into TM bowl. Mix 25 sec/speed 4. Scrape sides of bowl. Mix 10 sec/speed 4.
Pour into greased Bundt or Kuglehopf form. Bake 45 minutes at 190c or until a skewer inserted in centre comes out clean. Leave in tin for 10 minutes before turning onto plate. Allow to cool, then dust with icing sugar. This cake is Vegan, but can be enjoyed with double cream by non Vegan eaters!
This is a very rich, dense cake. It is also vegan. Trust me when I say that the beetroot works brilliantly in this cake! It gives a moist, sweet and rich cake that can be enjoyed by all cake lovers.
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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