Author Notes: This is a delicious breakfast or anytime cake, which is also healthy and Paleo/Primal! —Debra Dorn | Azahar Cuisine
Makes: 1 9-inch cake
Ingredients
-
3
cups grated, precooked beetroot
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4
eggs
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1/2
cup olive oil
-
1/2
cup raw honey
-
1
tablespoon vanilla extract
-
1
teaspoon baking soda
-
1/2
teaspoon sea salt
-
1/2
teaspoon ground cinnamon
-
1/4
teaspoon ground nutmeg
-
1/2
cup raw cacao
-
1/3
cup coconut flour
Directions
- Preheat oven to 170C (350F).
- In a food processor or blender, beat the beetroots, eggs and olive oil.
- Add the honey, vanilla extract, baking soda, sea salt and spices. Blend well.
- Add the cocoa powder and coconut flour and mix until well incorporated.
- Pour into a greased cake pan of choice. I used a 9-inch diameter tart pan.
- Bake for 35-45 minutes, or until an inserted toothpick comes out clean.
- Cool completely before cutting and serving. Garnish as desired.