This cake is not only sweet and free from refined sugar, it is also loaded with Vit C and Iron. You’ll note that the temperature this loaf is baked at is lower than usual - this is because instead of sugar, the cake is sweetened with a combination of honey and date nectar, which will burn at a higher temperature. Soft and delicious, the deep earthy beetroot complements the rich dark chocolate perfectly!
Equipment
- Loaf Tin
- 2 x Mixing Bowl
- Whisk
- Baking Parchment
- Wire Rack
Ingredients
- 1.5 cups self-raising Flour
- 1 tsp Baking Soda
- 125g Butter, melted
- 2 Eggs
- 1 cup Milk (with 2 tbsp removed and discarded)
- ¼ cup Honey
- ¼ cup Date Nectar (or Organic Agave Syrup)
Method
- Preheat your oven to 160 degrees Celsius (325 degrees Fahrenheit).
- Lightly grease a loaf tin, then line it with baking parchment.
- In one bowl, stir together the flour, baking soda, cocoa and beetroot powder with a whisk till everything is combined.
- In another bowl, combine the melted butter, eggs, vanilla and honey (don’t forget to discard two tbsp from the milk first). Whisk everything by hand, then gently stir in the flour mix.
- Bake in your preheated oven for 50-60 minutes (check from 50 minutes onwards by inserting a toothpick or skewer into the middle, and seeing if it comes out clean).
- Once the cake is baked, let it cool for 10 minutes in the tin, then transfer to a wire rack to cool completely.
Print
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