Ingredients

• 200ml vegetable oil, plus extra for greasing
• 100g rice flour
• 100g ground almonds (or use fine or medium rolled oats blended to a coarse powder for nut free)
• 1 tsp bicarbonate of soda
• 75g cocoa powder
• 250g caster sugar
• 250g cooked and peeled beetroot (about 4 small ones)
• 3 eggs (or use 2 large eggs)

Recipe

1. Step 1

   Method

   Preheat the oven to 180°C/gas mark 4. Grease and line a 20cm round cake tin with baking parchment.

2. Step 2

   Mix the rice flour, ground almonds, bicarbonate of soda, cocoa powder and sugar in a large bowl.

3. Step 3

   Blend the beetroot in a food processor or blender, then add the eggs one at a time, whizzing between each addition.

4. Step 4

   Pour in the oil and process until smooth.

5. Step 5

   Add the beetroot mixture to the dry ingredients and mix to combine.

6. Step 6

   Pour into the prepared tin and bake for about 40 minutes, or until a skewer inserted into the centre of the cake comes out clean and the cake is firm to touch.

7. Step 7

   Cool in the tin for 5 minutes, then remove from the tin and place on a wire rack to cool completely.