Double Choc Chip Red Velvet Cake

At last here is the recipe for my chocolate beetroot cake. Its healthy, sugar free, gluten free, paleo and full of nutritious ingredients! This is such a delicious, seriously rich and seriously chocolatey cake which tastes even better than it looks!

Using beetroot was a surprise to me. Beetroot makes this cake a healthy choice and gives it a dense and dark texture, and surprisingly it doesn’t really taste of beetroot at all. Using cacao nibs gives it the cake tasty  sugar free chocolate chips set into the sponge.  I’ve used honey and lucuma (a healthy sugar alternative) but you could use sugar or any other sweetener of your choice. I don’t have a very sweet tooth, so if you do you might want to add an extra spoon of sweetener.

I used;
165g cooked beetroot
130g tiger nut flour @thetigernutcompany 2 eggs
3 tablespoons @therawchocolatecompany cacao powder (or good quality cocoa powder)
2 tablespoons baking powder
1 1/2 teaspoons vanilla powder,@ndalivanilla
130g butter
50g @sevenhillswholefoods cacao nibs, or use 100g chocolate
2 tablespoons @lucybeecoconut lucuma powder
1 tablespoon honey
( you can substitute 3 tablespoons of sugar or any sweetener)
Some @lucybeecoconut coconut oil,
a handful of soaked cashews,
a splash of maple syrup beetroot powder
1. Process ingredients adding cacao nibs last to retain some texture 
2.Pour into a greased and lined loose bottom 20cm baking tin
3.Bake at 180 C for approx 35 minutes or until a skewer comes out clean
4.allow to cool
5. Process topping ingredients, or alternatively make up some simple sugar icing or an alternative topping of your choice, and Screen Shot 2016-01-15 at 16.28.04decorate