Ingredients
Method
1.Preheat oven to 175°C. Grease and line a 25cm x 25cm cake tin.
2.Warm the coconut oil in a medium saucepan on a low heat. Add the honey and Âľ of the chocolate. Stir until the chocolate is melted, then remove from heat.
3.In a large bowl, whisk the eggs until light and fluffy. Fold in the beetroot and oil/chocolate mix.
4.Sift the flour, baking powder, cocoa and salt together, then stir gently into the mixture. Mix in the remaining chocolate pieces, stirring to combine.
5.Bake for 25-35 minutes or until the surface of the cake begins to crack on top and it is still a little sticky inside when tested. Cool in tin for 10 minutes before gently turning out to cool on a rack.
6.Dust with a little raspberry powder and serve with coconut yoghurt.
Note
- Check all labels if eating gluten and dairy-free.