Beetroot and Poppy Seed Cake

by Edward Daniel

Beetroot and Poppyseed Cake was an experiment of sorts and it took three attempts of this recipe before I was really happy with the result and texture. For me, this is representative of life. In persevering and trying eventually we will reach an outcome that is satisfactory or at least there is a learning to be had. So, why not get your creative hats on? I love the crunchiness and slight saltiness of the poppy seed and subtle flavour of the beetroot in this recipe. As always, I do try to limit my sugar intake and this dessert is no exception to that desire. This is a simple recipe to put together.

#
Serves: 8 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 100ml olive oil
  • 100ml coconut oil, melted
  • 250g unrefined raw coconut sugar
  • 400g beetroot, grated
  • 50g poppy seeds
  • 400g flour
  • 100ml filtered water
  • 2tbs bicarbonate of soda
  • 2tbs cider vinegar

Instructions

  1. Preheat oven to 180 degrees Celsius.
  2. Line a cake tin with olive oil. Place baking paper so that it covers the bottom and sides.
  3. In a food mixer combine the oils with the sugar. Add the flour and water. Fold in the beetroot and poppy seeds. Continue whizzing.
  4. Add the bicarbonate of soda and vinegar. The batter should start to fizz.
  5. Transfer the batter to the cake tin. Cover the top with aluminum foil. Bake in the oven for about 40 minutes or until such time as you are able to put a skewer through and it comes out clean.
  6. Remove from the oven and allow to stand for about 20 minutes before cutting.
  7. Serve with vegan cream or ice cream.

 

You may also like

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.