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Dark Chocolate & Beetroot Cake

Dark Chocolate & Beetroot Cake

Ingredients

200g of cooked beetroot

200g gluten free plain flour

80g dark cocoa powder

250g golden caster sugar

4 eggs

A pinch of salt

1 tablespoon of gluten free baking powder

250ml of rapeseed oil

Directions

Preheat the oven to 170c then start off by whizzing up the beetroot in a food processor.
Add the oat flour and blitz together in the food processor, this helps to reduce those lumps away.
Throw in the sugar, salt, eggs and baking powder and whizz or stir.
Finally, pour in a slow continuous stream and mix in the oil, until you get a glossy batter.
Pop it all straight into a loaf tin which is lined with greaseproof paper.
Bake at 170c for about 40 minutes, until a skewer comes out clean.
Maybe enjoy with a PureOaty latte? Delicious!

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FROM FIELD...

Grown across 100,000 acres in our own fields and by farmers within 70 miles of our farm, ensuring the highest quality, purest British oats.

...TO FARM...

Our dedicated process from start to finish ensures no other grains can contaminate our oats. Only we can guarantee 100% certified gluten free.

...TO FOOD

Porridge, granola, and award-winning oat milks, taking our oats from grain to retail pack in 150 meters, keeping our quality high and food miles low.

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