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July 5, 2016

Beetroot Chocolate Cake

Redemption Bar London/www.redemptionbar.co.uk.

  • Redemption Bar London


100mls of sesame seed oil
175g boiled beetroot peeled and grated
175g coconut sugar sugar
200g buckwheat flour
2 tbsp gluten-free baking powder
50g raw cocoa powder
200g coconut yogurt
2 vanilla pods seeds scraped out


1. Heat oven to 180ºC/160ºC fan.

2. Grease and line a deep 20cm springform cake tin with baking parchment.

3. Whizz all ingredients in a food processor.

4. Scrape into the cake tin.

5. Bake for approx 45-55 mins until just cooked and a skewer comes out clean.

6. Serve with coconut yoghurt and fresh raspberries (optional).

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