This recipe is from the free GoodFood app. When I read there was beetroot in this cake I just had to try it. Beetroot is a moderate FODMAP meaning that it is meant to be safe to eat as long as you eat less than 4 slices. I think you get much less than that in a slice... and since this cake is quite rich you will probably be satisfied with just one. By the way, you can't taste the beetroot!
You can find vacuum packed cooked beetroot in all supermarkets now.
Ingredients:
Heat the oven to 190C/fan 170C. Tip the beetroot into a food processor and mix blitz until chopped. Add a pinch of salt and the rest of the ingredients, except the oil. When completely mixed add the oil in a steady stream, as if you were making mayonnaise. Pour the mix into a lined 900g loaf tin. Cook for 1 hour until an inserted skewer comes out practically clean. Leave the loaf to cool on a rack.
You can find vacuum packed cooked beetroot in all supermarkets now.
Ingredients:
- 1 large cooked beetroot, about 175g, roughly chopped
- 200g gluten free plain flour
- 100g gluten and dairy free cocoa powder
- 1 tbsp gluten free baking powder
- 250g caster sugar
- 3 eggs
- 2 tsp vanilla extract
- 200ml sunflower oil
- pinch of salt
Heat the oven to 190C/fan 170C. Tip the beetroot into a food processor and mix blitz until chopped. Add a pinch of salt and the rest of the ingredients, except the oil. When completely mixed add the oil in a steady stream, as if you were making mayonnaise. Pour the mix into a lined 900g loaf tin. Cook for 1 hour until an inserted skewer comes out practically clean. Leave the loaf to cool on a rack.
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