Serves: 14 (makes 14 slices)
Time to make: 1 hr (Hands-on time: 20 mins, Cooking time: 40 mins)
Total cost: $13.16 / $0.94 per serve
3 large beetroot to make 3 cups, grated (around 435g)
1/3 cup oil (we used grape seed)
3/4 cup date syrup (see tip)
2 teaspoons vanilla extract
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 cup good quality cocoa powder
1/4 cup ground almonds
1/4 cup coconut flour
Step 1Preheat oven to 170°C. Line a 20cm x 10cm loaf tin with baking paper. Place beetroot in a microwave-proof bowl, cover and cook on high for 6-8 minutes until tender. Set aside for 3-5 minutes until cool enough to handle then grate (use gloves to protect hands from staining).
Step 2Combine beetroot, eggs and oil in a large bowl and beat together using a hand mixer. Add date syrup, vanilla, baking soda, salt and cinnamon. Beat until well combined and smooth.
Step 3Add cocoa, almonds and coconut flour and stir through until well combined.
Step 4Pour into prepared tin. Bake for 30-40 minutes until a skewer comes out clean. Cool in tin before turning out.