Bitter Chocolate Cake
A moist fudgy, rich chocolate cake - gluten and dairy free, and with no added sugar. It tastes like eating a piece of 70% chocolate, but with more substance - definitely a guilt free treat to beat those January blues!
As it's so rich, serve small slices alongside a small, strong coffee. Alternatively, serve as a dessert with berries, yogurt or ice cream (the dairy free yogurts and ice creams are great alternatives too!).
325g pitted dates
300g cooked beetroot (vacuum packed without vinegar)
1 tablespoon tamari soy sauce (gluten free)
125ml sunflower oil
2 teaspoons vanilla extract
2 teaspoons gluten free baking powder
4 large eggs
1. Bring the dates to the boil in a small saucepan with just enough water to cover them. Simmer gently until soft, for about 10 minutes.
2. Whilst the dates are cooking, line a 22cm round cake tin with baking parchment (a springform tin is best, as the cake releases easiest) and preheat the oven to 170'C/150'C fan/325'F.
3. Puree the dates (with the water from boiling) in a food processor.
4. Add the cooked beetroot to the dates with the oil, vanilla extract and tamari soy sauce. Blend together until smooth.
5. Add the cocoa and baking powder to the beetroot and date mixture in the food processor. Blend again until smooth.
6. Add the eggs and blend until throughly incorporated into the mixture.
7. Pour immediately into the lined cake tin, and bake in the oven for 40-50 minutes until the cake is cooked. A skewer inserted into the cake should come out with a few crumbs attached. This will give you a moist, rich cake and not a dry cake.
8. Allow to cool in the tin, before turning out.
9. Store any leftover cake in the fridge, either tightly wrapped in foil or in an airtight container. It will keep refrigerated for three to four days.