The perfect way to use up excess beetroot from yours or friends/families allotments, this deeply rich flavoured brownie cake has an earthy tone to it but you'd have to be a detective to work out it's beetroot. This cake not only has one of your five-a-day in it but it's also gluten free, dairy free and vegan too.
Peel and grate the three beetroot and add to a large bowl.
Add the sugar, oil and coco to the beetroot along and mix thoroughly to combine.
Next add the soya milk and the coconut flour, mix again to combine.
Finally add the self raising flour with the ground chia seeds mixed in gradually you may need a little extra soya or a touch of water to loosen the mixture you need a soft dropping consistency.
Plop into a prepared 8" cake tin and pop in the oven on 200C/180C fan for 25 minutes.
The cake will not rise much but will have a soft bounce to the touch when gently pressed with your finger.
Remove from the oven and allow to cool completely.
To make the icing simply beat the icing sugar and dairy free spread together with the vanilla extract.
If you're wondering what's sprinkled on top it's cacao nibs, not to everyone's liking but I love the bitter crunch to them and it adds a different texture to the cake.