Chocolate Beetroot Cake with Claire Thomson

Chef and food writer, Claire Thomson, talks us through her Chocolate Beetroot Cake - one of her kids' favourites and taken from her first cookbook, The 5 O'Clock Apron.
Ingredients:
100g rice flour
100g ground almonds
1 tsp bicarbonate of soda
75g cocoa powder
250g caster sugar
250g (about 4 small) cooked and peeled beetroot, vac-packed and shop bought is fine
3 eggs
200ml vegetable oil
Method:
Set your Baking Oven to 200C.
Grease and line a 20cm cake tin with greaseproof paper.
Mix the rice flour, almonds, bicarbonate of soda, cocoa powder and sugar in a large bowl.
In a food processor or blender, puree beetroot, eggs and oil, processing until completely smooth.
Add the wet beetroot mixture into the dry ingredients and mix well to combine.
Pour the mix into the prepared tin and bake for about 35 - 40 minutes, until a skewer inserted into the centre of the cake comes out clean and the top of the cake is firm to touch.
Remove from the oven and set aside to cool.
Find out more about Everhot Cookers here everhot.co.uk/products/cookers/

[@consuelosegura4509]

Love your recipe! Thank you.

[@everhotcookers]

Thank you ever so much, we hope you enjoy baking!

[@nclarke3172]

Can you tell me how much flour I can use instead of the almond and rice. Thanks

[@everhotcookers]

Claire tells us she has never made the cake with wheat flour but suggests using ground oats in lieu of the rice flour - which she has tried before. Thank you.

[@Hevva67]

There’s a weird break in this video.

[@everhotcookers]

Hi there, we've checked the video and all seems fine now thanks