Gluten free, Dairy free
Ingredients (makes a 20 cm round cake)
2/3 cup / 100 g coconut oil, plus extra to grease
125 ml agave nectar
100 g 70 % dark chocolate, finely chopped
2 cups / 250 g raw grated beetroot
7 x 60 g pastured eggs, lightly beaten
250 ml coconut milk
1 1/2 cups / 180 g coconut flour
2 tsp baking powder
1/2 cup / 55 g cocoa
Method
1. Preheat oven 170°C. Grease a 20 cm diameter springform cake tin with coconut oil and line with baking paper.
2. Gently warm coconut oil, agave syrup and chocolate in a small saucepan over a low heat on the stove. When melted remove from heat, transfer to a pyrex or ceramic mixing bowl and allow to cool to room temperature. Stir in the beetroot, eggs and coconut milk.
3. In a separate bowl combine coconut flour with sifted baking powder and cocoa. Add to the wet mix and fold together to combine.
4. Transfer the batter to the prepared cake tin and bake for approximately 60 to 80 minutes, or until the top is cracked and a skewer inserted into the cake comes out covered with crumbs. Sit in the tin for 20 minutes before removing from the tin, peeling off the paper and allowing to cool completely on a wire rack.
i followed your recipe as explained. Batter was extremely dry – I’m thinking perhaps a few more eggs or less coconut flour. Could yo offer your professional advice?
cake did not turn out at all. Upon further investigation, because coconut flour is extremely dry it is necessary to use approx 6 eggs for every cup of coconut flour. Being that this recipe has 11/2 cups of coconut flour, you require a minimum of 9 eggs. your recipe only asks for 3 – i think this needs review as it was a very expensive flop.
Sandra, I’m so sorry you were disappointed by this recipe. I know the ingredients come at a premium, and I know it’s just awful when cakes don’t turn out the way you expect them to.
Admittedly this recipe does make a dense cake. It’s really important to add all the ingredients by weight- I use large eggs for example rather then average sized ones. It doesn’t require as many eggs as other coconut flour recipes because they are bigger, and using agave rather than sugar along with the addition of beetroot also contribute to this.
I will definitely retest it. Again, I’m really sorry.
Hi Sandra, the expert Alex will be along soon with some pointers.