200 gr caster sugar
200 gr self raising gluten free flour (i use Doves Farm)
1 tsp baking powder
100gr good quality chocolate powder
250 gr cooked beetroot
1 tsp vanilla extract
130 ml olive oil
3 tbsp cow's milk (or almond milk)
Preheat the oven 160º C/Fan 180ºC/gas 5. Grease the cake tin with butter and a little flour.
On a food processor blend the beetroot until it becomes a pulp. Set aside.
Mix the olive oil and the sugar, then add the eggs, one by one. Now add the flour, the chocolate powder, baking powder and milk.
Pour the bater into your cake tin and bake for 35-40 minutes.
This cake has a fudge like texture and goes very well with a dollop of vanilla ice cream or simply whipped cream.