INGREDIENTS

125g raw beetroot

2 tbsps milk

1 tsp lemon juice

¾ tsp white wine vinegar

1 tsp vanilla extract

65g unsalted butter, softened

1 large egg

¾ cup (90g, 3oz) self-raising flour

1/3 cup (50g, 2oz) rapadura or coconut sugar

2 tbsps cocoa powder

1½ tsps baking powder

Cake tin

METHOD

Grease and line cake tin with greaseproof paper.

Peel and finely chop the beetroot, place into a food processor with milk and lemon juice, vinegar and vanilla extract. Blend to a fine, smooth puree.

Add butter and egg and pulse to combine. Transfer to a large mixing bowl.

Sift flour, sugar, cocoa powder and baking powder into the beetroot mixture and stir to combine. 

Preheat the air fryer to 160°C (320°F).

Transfer the batter to the cake tin and use a spatula to smooth the surface.

Put the cake tin in the air fryer basket and slide the basket into the air fryer. Cook for 20-25 minutes until cake is nicely browned and an inserted skewer comes out clean.

Allow the cake cool in the tin for 5 minutes, then turn out onto a wire rack to cool.

Serves 6

Prep + Cook time: 40 mins

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