Crack Cakes: Dark Chocolate, beetroot and Almond

It's been five years since one of the strongest, generous, caring women I know received a diagnosis of breast cancer. Thank god she bet the beast and we got to eat cake together today.

These crack cakes as they are known in our house are amazing, rich, moist, and dangerously addictive. They are very high in protein which means they really satisfy that sweet craving with out making you feel heavy and full.

1 large beetroot, chopped, boiled until tender

4 large eggs

2 tsp vanilla

1/3 cup melted coconut oil

125g dark chocolate

120g almond meal

½ cup cocoa powder

¾ cup spelt flour

2 tsp baking powder

pinch of salt


Preheat your oven to 160

Place the cooked beetroot, eggs and vanilla in your food processor. Process until the beets and eggs are well mixed about 5 minutes, you should have an aerated bright pink mixture with no obvious lumps.

Over a double boiler melt the chocolate and oil, slowly pour this into the beet mix, and continue mixing.

In a bowl sift the remaining ingredients; add this to the food processor, mix until combined.

Pour the mix into your prepared cake tin.

Bake until the cake is set in the middle, remove from the oven and leave in the tin until completely cool.