Beetroot, Carrot, Banana & Chocolate Cake (I promise it is delicious and goes lovely with the Chocolate Mousse)
1 cup coconut flour (if using another flour you will need more than 1 cup, coconut flour is very dense)
1 cup grated raw beetroot
1 cup grated raw carrot
4 medium (6” or longer) bananas mashed
1 teaspoon bicarbonate of soda
¼ cup dark brown muscovado sugar
4 medjool dates chopped
1 cup homemade almond milk
½ cup olive oil
½ cup cacao powder
Put all the wet ingredients in to the food processor with a metal blade and puree them together. Then change the blade to the plastic needing blade and add the dry ingredients. Process until well mixed (you might need to stop and push down a couple of times).
Preheat the oven to 180 degrees
Using non-stick cake tin – I use one that you can release the sides from the base, lightly grease round then put cake mix in.
Bake for 45mins
Leave to stand for 5-10mins before releasing from the tin.