We featured another sugar free cake on TV last week. This time its chocolate with beetroot which is at its peak on the island this month. I love it as an ingredient as it is so versatile, great with savory or sweet dishes. There is something so wholesome about it.
You do not need a mixer for this cake, gently fold in the dry ingredients gently into the liquids, and after baking I sprinkled it with rosewater. The result is heavenly. My heaven will be immersed in rose water.
You will need:
250g self raising flour
2 spoons cocoa powder
1 level teaspoon baking powder
1 level teaspoon bicarbonate of soda
1 spoon oats
1 teaspoon cornflour
A few drops good vanilla essence
Sieve the flour and mix all the dry ingredients together until the appearance is consistent.
in another bowl mix:
1 spoon cider vinegar
1 medium cooked beetroot, peeled and chopped
200g dates chopped into small pieces or 200g stevia
Use a hand blender or liquidizer to bring the mixture to a very smooth paste.
Fold in the dry mix into the liquid mix, gently, a little at a time and work fast.
Pour the cake batter into a prepared cake tin. i use 23 cm springform.
Bake in a preheated oven ay 160 C for 35 minites.
Remove from oven and while still watm, pierce the surface all over using a skewer or a toothpick.
Pour 5 spoons rosewater
Allow to cool before removing from the cake tin.
And it did disappear very quickly :)