Violet Velvet Cake

This comes out a brilliant lurid aubergine type colour and will be my halloween cake of choice this year! If you don't tell them most people won't guess the secret ingredient is beetroot! As well as giving it a slightly odd colour it make the cake moist and also gives it added health benefits! Beetroot is a superfood and this is a tasty (and easy) way to add some to your diet!

50g Cocoa Powder

180g Doves Farm Gluten Free Plain Flour

1.5 tsp Baking Powder

Pinch of Salt

250g Caster Sugar

300g Cooked Fresh Beetroot (you can do this yourself or M&S handily do a pack this size.

3 Eggs

200ml Corn Oil

1 tsp Vanilla Extract 

Preheat the oven to 180c and 'butter' and flour, use a liner etc a cake tin.

1. Sift & mix together the dry ingredients in a large bowl and set aside.
2. In a food processor blitz the beetroot until it is a fine puree then add the eggs one at a time, then the corn oil and vanilla, blitzing all the while until well mixed and smooth.
3. Make a well in the middle of the dry ingredients and pour in the beetroot mixture, folding in from the sides with a rubber spatula.
4. Pour into the cake tin an bake for 40 mins. It won't rise much and will prob crack a bit so dopn't worry! Do the usual skewer test in the middle. Allow to cool in the tim for a bit before putting onto a wire rack.    

REMEMBER - BEETROOT STAINS! KEEP IT AWAY FROM ANYTHING YOU LOVE, DON'T WEAR A WHITE TOP AND DON'T GET BARE FINGER NAILS IN IT (unless you are going for a goth look).

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