Beetroot and Chocolate Cake with Chia Seeds and Coconut Flour

Dry ingredients

• 180g sugar (any sugar works!)
• 100g spelt flour
• 100g white flour
• 50g coconut flour
• 30g cocoa powder
• 30g chia seeds
• 1 teaspoon soda bicarbonate
• 1 teaspoon baking powder

Wet ingredients

• 200g beetroots
• 200g water
• 100g sunflower oil
• 1 table spoon vinegar

Instructions

1. Steam the beets and blend into a paste.
2. Put together the water, oil and sugar in a bowl. Mix them until the sugar dissolves.
3. Mix the vinegar and soda bicarbonate then include it in the bowl with the wet ingredients. Add the beetroot paste too.
4. In another bowl mix the rest of the dry ingredients until you reach a homogeneous blend.
5. Using an electric hand blender or a whisk add the dry ingredients mix into the wet ingredients mix.
6. Cover your tin with baking paper and bake at 180°C (gas mark 4) for 40-45 min. Prick the cake with a wooden skewer to check whether your cake is ready. If it comes out clean, take it out of the oven.