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Wednesday, October 15, 2014

Versatile Vegetables and Libby's Beetroot Chocolate Cake

Where there are people there's food. Down at the West Brunswick Community Garden, we're lucky to have some very talented foodies, including Libby.
Before we get onto Libby, and her amazing recipe, a word about the amazing versatility of vegetables.

Gone are the days when carrot cake and pumpkin scones were the only desserts made of veggies. 
People are getting adventurous and we are seeing more veggie-versions of desserts and sweets appearing. An amazing inspirational blog is Veggie Desserts.  Kale and apple cake? Ginger and pumpkin protein balls? Yes please! 
These are a bit on the extreme side of "Hey-let's-try-something-a-bit-different", so here's a great way to try some veggies versus sweet: a Beetroot Chocolate cake. 

This recipe is provided by Libby, a stalwart of WBCG since July 2012. Fairly new to community gardens and gardening when she first became a member, Libby is now part of the Organising Committee, Communication Committee, garden Treasury, Communal Crew and Food Forest team. Her general interest in learning more about gardening was coupled with missing the social outlet of work after the birth of her first child. Thus, she volunteered to meet people and the rest is history. 
As for dessert-style vegetables, she loves being able to use veggies in ways that her two young children will eat them, and also to use up vegetables that might otherwise not get eaten. She has experimented her way through hummingbird and carrot cakes and hidden zucchini in sweet pikelets. She yet to find a way to make her kids eat silverbeet though! 
This recipe is Libby's personal melding of a few recipes foraged for on the internet. Enjoy!


Chocolate Beetroot Cake

This will make 1 large cake or 2 smaller loaf tins

1/2 cup coconut oil (you could use olive oil instead)
1 cup brown sugar
1/2 cup maple syrup (you could use golden syrup)
80g dark cooking chocolate
250g raw beetroot grated
3 eggs lightly beaten
1 1/2 cups SR flour
1/4 cup cocoa

Preheat the Oven 160oC
Warm oil in pot on low heat (I used a large pot and made the whole cake in it - less dishes!)
Add sugar, maple syrup and chocolate, stir over low heat until chocolate melted.
Remove from heat and cool for several minutes to avoid eggs cooking instantly when they are added.
Add beetroot, stir well.
Add eggs, stir well.
Add flour and cocoa, mix until throughly combined.

Bake for 50m to 1hour, make sure oven temp remains low to avoid burning.