Slightly more advanced (well, only that it needs a whisk, and the beetroot to be cooked first) cake than the basic recipe from the diet sheet, but worth the effort. Makes a very light, moist but crumbly cake.
90g Light Brown Muscovado Sugar
100g Mortimer's Chocolate Powder (or Grated Dark Chocolate)
30g Cocoa Powder
30g Rice Flour
120g Self Raising Flour
90g Dairy/Soya free spread
150ml Oat cream (also works with milk substitute if you can't get or use oat cream)
1tsp Vanilla Paste (or extract)
240g pureed cooked beetroot
Peel and chop beetroot into 1cm cubes (can be done wearing clean rubber gloves if you don't want purple fingers!), put in bowl with 25ml water, cover and microwave for 10-12 minutes or until soft. Drain off water and mash, blend or sieve. Put aside to cool.
Whisk margarine and sugar together until light and fluffy. Slowly whisk in the oat cream (add a little at a time and whisk until well combined).
Add all the other ingredients and fold in.
Pour into a greased and lined tin (22 x 15cm - ish, I'm just guessing rather than getting off the sofa to measure it!) and bake at 180°C for 30mins.
Leave to cool slightly before cutting. Freezes very well.
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