For when you fancy something unusual.


  • 50 g cocoa powder
  • 180 g wholemeal spelt flour
  • 1 ½ teaspoons of baking powder
  • pinch of sea salt
  • 200 g agave syrup
  • 300 g cooked fresh beetroot
  • 3 free range eggs
  • 150 g sunflower margarine
  • 1 tsp vanilla extract
  • for the topping:
  • 5 tblsp ricotta cheese
  • 2 tblsp agave syrup
  • 1 medium orange (grazted zest)
  • equipment:
  • 18 cm (7in) round or square cake tin (greased and floured.)


  1. Heat the oven to 180°C/Gas 4.
  2. Sift the flour, cocoa, baking powder and salt into a bowl.
  3. Place the cooked peeled beetroot into a food processor and blend.
  4. Add the eggs, agave syrup, margarine and vanilla. Blend.
  5. Place into a large bowl and stir in the dry mix until well combined.
  6. Spoon into the prepared cake tin and smooth the top.
  7. Place in the centre of the preheated oven and bake for 40 minutes.
  8. Place on a wire wrack to cool thoroughly.
  9. Mix the ricotta cheese, agave syrup, and orange rind together.
  10. Spread generously over the top of the cake and serve.