I've got quite a bit of veg growing in my garden and whilst I love using it for savoury dishes like stir fries and salads I also like use some in my baking. I came across this recipe last summer and tried it first as cupcakes, it's supposed to have lots of frosting on top however I prefer to keep things as simple as possible ! This time I included some of our Unglu-d granola which worked out a treat and you can also make this cake dairy free if you wish, it's just a matter of switching out the butter to a dairy free option.
200gm dairy free butter, melted (I use stork)
200gm light brown sugar
200g raw beetroot peeled & grated
150gm Unglu-d granola (if you don't have this then use mixed nuts, chopped and roasted)
3 eggs separated
1 tsp gluten free baking powder
1/2 tsp cinnamon
200gm rice flour
3 tbps ground almonds
Heat the oven to 200c and line an 8inch round cake tin.
Melt the butter in a pan on a low heat and set to one side.
Whisk the egg whites in a clean bowl until they form soft peaks.
Whisk together the melted butter and sugar in a large bowl. Add in the beetroot, the granola or nuts and the egg yolks and fully combine.
Mix all the dry ingredients in a separate bowl, add to the beetroot mixture and fold in the egg whites.
Pour the mixture into the prepared tin and bake in the oven for 45 minutes.
Remove from the oven and allow to cool in the tin before moving it to a cooling rack.
Delicious served with some coconut yoghurt, cream or creme fraiche. Will keep in an airtight container for 3 to 4 days.