This beetroot and chocolate cake is a winner. There isn’t anyone who won’t like this. We served this cake in Bristol, Bath and London to over 1,000 children as part of The Table of Delights theatre show, and there was never a crumb left. It’s very easy to make: simply mixing wet ingredients into dry. I’ve blended dry oats here in the recipe, but you could use same quantity ground almonds instead if you like. This cake keeps for up to 5 days if well sealed, though I shouldn’t imagine it will last that long!

Method:

Preheat oven to 180C/160C fan/gas 4. Grease and line a 20cm cake tin with baking paper.

Blitz the oats dry in a food processor until broken down and powdery, about 1 minute.

Mix the rice flour, blitzed oats, bicarbonate of soda, cocoa powder and sugar in a large bowl. In a food processor or liquidiser, puree beetroot and then add eggs one at a time, whizzing in between each addition. Pour in the oil and process until smooth.

Add the beetroot, egg and oil mixture into the dry ingredients and mix well to combine. Pour into the prepared tin and bake for about 40 minutes or until a skewer inserted into the centre of the cake comes out clean and the cake is firm to touch. Set aside to cool completely before serving.