Red Velvet Cake

INGREDIENTS

Makes 1 cake 

1 cup (4 oz I 125 g) organic wholemeal spelt flour

3 tablespoons Naked Chocolat

200 g (7 oz) good quality 70 per cent dark eating chocolate

250 g (8 oz) cooked beetroot, pureed

4 organic eggs

125 ml (4 fl oz I ½ cup) extra virgin olive oil

½ cup organic maple syrup 

2 teaspoons vanilla extract

2 teaspoons gluten-free baking powder

Yoghurt Frosting to serve (see recipe in the notes)

2 punnets raspberries

1 orange

METHOD

PREHEAT your oven to 160°C fan-forced (320°F).

MELT chocolate over a low heat in a heat-proof bowl.

COMBINE beetroot puree, olive oil, maple syrup and vanilla into a mixing bowl.

ADD melted chocolate and mix until smooth.

ADD eggs, one at a time, and mix well using a whisk.

COMBINE spelt flour, Naked Chocolat and baking powder in a separate bowl.

ADD the dry ingredients into the wet batter and mix through.

POUR into a lined 20 cm (8 inches) baking tin.

BAKE for 45 – 50 minutes until cooked through.

REMOVE from the oven and cool for 30 minutes before turning out onto a wire rack to cool.

MEANWHILE, smash the raspberries and the juice of half an orange with the back of a fork.

SERVE the cake topped with the yoghurt or cream cheese frosting and drizzle over the smashed raspberries.

ENJOY.

NOTES & INSPIRATION

Double the ingredients and make two cakes so you can make a spectacular double layered cake, and frost with the yoghurt frosting.

To make a yoghurt or cream cheese frosting, combine 500g labneh (strained yoghurt) or cream cheese with 60 ml maple syrup or honey and a splash of vanilla. Mix until smooth and creamy then spread over the cake.