Beet this!

This divine chocolate and beetroot cake from Teresa Cutter’s Healthy Baking ($69.95, The Healthy Chef) is a wholesome treat. Makes 1 cake.

200g 70% cocoa eating chocolate 250g steamed beetroot, pureed ½ cup (125ml) extra-virgin olive oil ½ cup (125ml) organic maple syrup, plus 3 tbsp extra for frosting 2 tsp vanilla extract, plus 1 tsp extra for frosting

4 organic eggs 1 cup (120g) organic wholemeal spelt flour 3 tbsp cocoa powder 2 tsp gluten-free baking powder 250g labne, for frosting

1 Preheat oven to 180°C (160°C fan). 2 Melt chocolate in a heat-proof bowl over a saucepan of simmering water. 3 Combine beetroot puree, olive oil, maple syrup and vanilla in a mixing bowl, add melted chocolate and mix until smooth. Whisk in eggs one at a time. 4 In a separate bowl, combine spelt flour, cocoa powder and baking powder. Add to beetroot mixture and mix through. 5 Pour into a lined 20cm cake tin. Bake for 45-50mins or until cooked through; cool in tin for 30mins before turning onto a wire rack to cool completely. 6 To make frosting, combine labne, 3 tbsp maple syrup and 1 tsp vanilla extract in a bowl and mix until creamy. Spread over cold cake and serve.