I worked with award winning photographer Lisa Barber to make and photograph the cake.  We tried the gluten free option and it was so delicious.  I hope you enjoy it as much as we did.

Ingredients
3 medium beetroot, cooked, skinned and coarsly grated
250g plain flour
1 1/2 tsp bicarbonate of soda
1/4 tsp salt
300g sugar
3 large eggs
1/4 tsp vanilla
250ml vegetable oil
50g cocoa powder

For gluten free option:
Substitute gluten free flour mix.  Add 1tsp baking powder, 1tsp bicarbonate soda, 1/2 cup pureed apple, 1tsp cider vinegar.

Method
Preheat oven to 180C; grease 13×9 inch pan.

Sift flour, baking soda & salt together in a bowl.
Beat sugar, eggs, vanilla & oil until smooth.  Add beetroot & cocoa power and beat until combined well.
Add flour mixture and mix until just combined.

Pour batter into pan, smooth top.  Bake in middle of oven for around 35 mins (it may take longer, depending on oven type).

Lisa Barber, is an award-winning food and portrait photographer.  She has photographed some of the world’s most famous chefs, and shot the images for Brighton-based Terre a Terre’s cookbook, and David Everitt-Mathias’ cookbooks Divine Chocolate, Essence, Dessert & Beyond Essence. She has an organic allotment in South London.  For more information visit her website.

Recipe was supplied by Jenni.