Chocolate Bundt Cake

cakes + muffins

When I reveal that there is beetroot in this Chocolate Bundt Cake, I often get funny looks from people. But it's actually incredible what beetroot does to the cake, it adds a beautiful light texture, a touch of earthy taste and a beautiful red colour. I love to bake the beetroot a bit before I add it to the rest of the ingredients, as it gets a sweeter taste, but it is not necessary. If you are short on time you can use raw beetroot. On top of the cake is an easy tahini chocolate ganache that goes oh so well with it.

  • df - dairy free
  • v - vegetarian
  • cake
  • 2/3 cup/160 ml coconut oil
  • 1/2 cup/120 ml honey or agave
  • 50 g dark 70% chocolate
  • 1 ½ cup/170 g spelt or wholegrain flour
  • 3 eggs*
  • 3 beetroots**
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 4 Tbsp cacao powder
  • 1 tsp vanilla extract
  • pinch of salt
  • 2 Tbsp coffee granules (optional)
  • chocolate tahini ganache
  • ½ cup/120 ml tahini***
  • 1/3 cup/40 g cacao powder
  • 1/3 cup/80 ml agave or maple syrup
  • ¼ cup/60 ml almond or coconut milk
  • pinch of salt

Heat the oven to 210 degrees Celsius. Peel your beetroot and bake for 20 min until soft (gives it a sweeter taste, but not necessary if you are in a hurry, just use it raw).  In the meantime, prepare all other ingredients. Sift flour, coffee granules, baking powder, salt, baking soda, vanilla and cacao powder mix together.

Next melt dark chocolate and leave it to cool.

In a food processor mix eggs, coconut oil, honey, beetroot and mix until smooth, add cooled melted chocolate and mix again. Add the liquid ingredients to the dry and slowly mix until smooth. Pour into a prepared baking dish. Reduce the temperature to 180 degrees Celsius and bake for 30 minutes or check with a toothpick; when it comes out clean, the cake is ready. Allow it to completely cool before removing it from the baking tray.

For the tahini chocolate ganache mix all the ingredients together. Serve it on top of the Chocolate Bundt Cake.

*VEG: for a vegan version use 3 Tbsp flaxseed meal mixed with 6 Tbsp water.

**Instead of beetroot you can use pumpkin or apple puree.

***If you don’t have tahini you can use almond or peanut butter.


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