Ingredient: sugar
Baking

Chocolate Cake with Beetroot and Sweet Potato

Chocolate cake with beetroot and sweet potato - A Free From Life

We grow beetroot every year and thanks to my two younger children and their generosity when sowing the seeds, we have a lot of it. That’s not so bad because I make batches of nomato sauce to freeze and I love roasted beetroot, but I needed another way of using it, one that the kids would eat too.

I’ve made chocolate beetroot cake before, but I hadn’t made it gluten free. It was also quite dry and earthy and got the thumbs down from my taste testers. This recipe, on the other hand, was well received and so I can add it to my collection of cake recipes that include vegetables (I also have a chocolate courgette cake recipe and a courgette and carrot loaf).

Chocolate cake with beetroot and sweet potato - A Free From Life

Using ground almonds instead of flour means that this recipe is not only gluten free, it’s grain free too. The fat from the almonds keeps the cake moist and with the addition of the sweet potato and beetroot, it’s dense and more like a pudding than a light sponge. Using the sweet potato keeps the sugar levels down too.

Chocolate cake with beetroot and sweet potato - A Free From Life
Chocolate Cake with Beetroot and Sweet Potato
Print Recipe
A dense, moist chocolate cake, with a deep, rich, red interior.
Prep Time
30 minutes
Cook Time
1 hour
Prep Time
30 minutes
Cook Time
1 hour
Chocolate cake with beetroot and sweet potato - A Free From Life
Chocolate Cake with Beetroot and Sweet Potato
Print Recipe
A dense, moist chocolate cake, with a deep, rich, red interior.
Prep Time
30 minutes
Cook Time
1 hour
Prep Time
30 minutes
Cook Time
1 hour
Ingredients
Servings:
Instructions
  1. Mix the cacao with the boiling water to form a paste
  2. Add the vanilla extract to the chocolate mixture, then add the grated beetroot and stir together
  3. In a separate bowl, mix together the almonds, bicarbonate of soda and salt
  4. In a third bowl, whisk together the sugar, sweet potatoes, olive oil and eggs
  5. Add the chocolate mixture to the egg and sugar mix and continue to whisk
  6. Finally, add the dry ingredients and mix to make sure all is fully incorporated
  7. Pour into a greased 9 inch springform tin and bake at gas 3/170° for 50 minutes to 1 hour. When a toothpick or skewer comes out clean, the cake is done.
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Baking

Courgette and carrot loaf – gluten and dairy free

Courgette and carrot loaf - A Free From Life

We have a small vegetable patch in our garden and every year, one of our greatest successes is courgettes. With such an abundant crop, it would be easy to become fed up of eating them, which has happened in previous years. So I’ve had to become more inventive in how I use them up.

One of our favourites is a chocolate courgette cake and I also enjoy letting the odd one grow big enough to be marrow size, then baking it in the oven, halving, scooping out the middle and filling with a savoury rice, mince Bolognese or chilli. It’s such a hearty meal.

Courgette and carrot loaf - A Free From Life

Then I inherited a recipe for a courgette and carrot loaf that I thought I’d try out. I had to convert it to be gluten free and with the addition of sunflower oil, it’s dairy free too. What I love about this courgette and carrot loaf is that it’s packed with flavour and wholesome goodness.

Courgette and carrot loaf - A Free From Life

The ingredients work together so well, with the carrots providing some sweetness, the courgettes moisture and the nuts give just the right amount of crunch. A slice of this loaf will give you a tasty, satisfying mid-morning snack that will keep you going until lunch or an afternoon tea treat to last you until dinner.

Courgette and carrot loaf - A Free From Life

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Link up your recipe of the week
Courgette and carrot loaf - A Free From Life
Courgette and carrot loaf
Print Recipe
A tea time loaf packed with vegetables and nuts for a tasty, satisfying and filling treat.
Prep Time
20 mins
Cook Time
50mins - 1 hr
Prep Time
20 mins
Cook Time
50mins - 1 hr
Courgette and carrot loaf - A Free From Life
Courgette and carrot loaf
Print Recipe
A tea time loaf packed with vegetables and nuts for a tasty, satisfying and filling treat.
Prep Time
20 mins
Cook Time
50mins - 1 hr
Prep Time
20 mins
Cook Time
50mins - 1 hr
Ingredients
Servings:
Instructions
  1. Weigh out the flour, sugar, baking powder, salt and mixed nuts. Stir well
  2. In a separate bowl mixed together the beaten eggs, oil, lemon rind and grated veg.
  3. Add the wet ingredients to the dry and mix together until well incorporated.
  4. Pour in to a greased loaf tin and bake in the oven at 180/gas 4 for 50 mins to 1 hour. Check with a tooth pick to see if it comes out clean. If so, it is done.
Recipe Notes

Leave to cool in the tin before turning out on to a wire rack.

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