I have wanted to try both a bundt cake and a red velvet cake for some time. So it seemed only right to conquor them both at once.
There is something about a bundt tin that elavates a regular cake into something fit for any occasion. So what if my occasion was just the weekend! I firmly believe that every weekend should involve some form of cake or baked goods.
If you look at the ingredients you will see that this is actually quite a low guilt cake, not to mention being gluten and dairy free. It received the thumbs up from my parents and my boyfriend so it’s time to share.
Recipe (makes a medium sized cake)
7oz gluten free plain flour
4 tsp cocoa powder
4oz sugar
2 small raw beetroot
4 tbsp sunflower oil
2 eggs
2 tsp apple cider vinegar
2 tsp gluten free baking powder
4floz/100ml soya yogurt
Icing sugar to decorate
Butter and flour the cake tin, shaking off the excess. Sift the flour, baking powder and cocoa powder together into a large bowl and stir in the sugar.
Peel the beetroot and grate into a blender. Add the oil, egg, yogurt and vinegar and blend until smooth. Pour into the flour mix and fold in.
Pour your mix evenly into your bundt tin and try to push the batter up the sides a little to get a more even rise.
Bake at 180c/160c fan for 20 to 25 mins until a skewer comes out clean.
Leave to cool and then turn out onto a plate. I mixed a tiny bit of water with some icing sugar and drizzled it over the cake to make it look pretty.
Due to the moisture from the beetroot, this cake is best eaten on the day or at least the day after.
Enjoy!
freefrombakeathon 