Don’t miss out on cake just because you’re eating healthily, try this delicious and gooey chocolate and beetroot cake recipe.
By Healthy Diet
600ml (20fl oz/2. cups) raw honey
600g (1lb/5oz) cooked beetroot (beets), pureed in a blender or food processor
300ml (10fl oz/1. cups) extra virgin olive oil
½ vanilla pod (bean), seeds scraped out
160g (5.oz/1.⁄. cups) raw cacao powder
400g (14oz/3 cups) buckwheat flour
4 teaspoons gluten-free baking powder
2 pears, cored and thinly sliced
Spiced Poached Pears
Preheat the oven to 180ÅãC fan/400ÅãF/ Gas 6. Grease a 26cm (10in) springform cake tin (pan), lined with baking paper (parchment paper).
Combine the honey, beetroot puree, eggs, olive oil and vanilla seeds in a large bowl and whisk vigorously to mix the eggs well. Add all the dry ingredients and mix well until smooth.
Pour the mixture into the springform baking tin. Place the pear slices around the edges of the cake and bake for 50–60 minutes or until the middle has risen but still feels a little gooey. Remove from the oven and allow to cool in the tin.
While the cake is in the oven, prepare the poached pears to serve with the cake.
When the cake is ready, remove it from its tin and serve with the poached pear slices. Add a little syrup from the poached pear’s saucepan to the cake slices, if desired. Sprinkle the plate with finely chopped pistachios, poached pears and enjoy!
Recipe taken from:
The Yoga Kitchen by Kimberly Parsons (Quadrille, £20) Photography by Lisa Cohen
Mushroom, Spinach, Kale and Sweet Potato Vegetable Pie
The views expressed on this site are not those of the Publisher. Always consult your GP or a health professional before beginning any diet or trying any of the products or advice mentioned in Healthy Diet, particularly if you have a medical condition for which it may not be advisable.