250g ready cooked beetroot
1 tablespoon vanilla extract
Half a cup (115ml) extra virgin olive oil
6 tablespoons cacao powder
1 teaspoons baking powder
2cups (about 300g) blanched hazelnuts, ground in a food processor
1 cup almond flour (ground almonds)
50g sugar (optional) or replace sugar with 2 tablespoons of Maple syrup
Put beetroot, eggs, vanilla extract and olive oil in a powerful blender and pulse till the mixture is smooth
Put cacao powder, baking powder, ground hazelnuts and almond flour in a large mixing bowl and stir in the beetroot mixture. Mix till everything is well combined
Add the raspberries and sugar to the mixture and stir till combined
Grease a round 18-20cm diameter baking tin with extra virgin olive oil and pour in the cake mixture
Put in the oven at 170C degrees for about 50-60 minutes. Remove when you can put a knife into the mixture and draw it out dry without mixture stuck to it.
Leave to cool, take out of the baking tin.
Serve with extra raspberries and coconut yogurt