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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Preheat oven to 180°C (350°F). Line a loaf baking dish with parchment.
Sift together flour, cornstarch, baking powder, baking soda, salt, and cocoa powder.
Whisk together beetroot puree, brown sugar, vegetable oil, and water.
Add wet mixture to dry ingredients, whisking until only a few clumps remain.
Transfer batter to baking dish. Bake for 45-55 minutes until top is firm and a toothpick comes out clean.
Let cake cool for 15-20 minutes before removing from pan to a wire rack to cool completely.
Mix avocado, cacao, vanilla extract, and maple syrup until smooth.
Cut cake into pieces and spread with avocado chocolate sauce.
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Ensure beetroot is thoroughly blended for a smooth cake texture.
Do not overmix the batter to keep the cake light and fluffy.
Can I use canned beetroot?
Fresh oven-baked beetroot is recommended for the best flavor and texture.
What can I substitute for avocado in the sauce?
You can use a small amount of coconut cream for a different texture.
How do I know when the cake is done?
The cake is done when the top is firm and a toothpick inserted comes out clean.
Can I make the cake ahead of time?
Yes, the cake can be made a day in advance and stored in an airtight container.
Is the avocado sauce sweet?
The sauce is mildly sweet with a rich chocolate flavor.
