Dairy-Free Chocolate Beetroot Cake


Ingredients

1 Sway Chocolate Chip Cookie Mix 400g

1 ¼ cup light oil

4 eggs

250g boiled beetroot, cooled and grated










Directions for Dairy Free Chocolate Beetroot Cake

  • Preheat oven to 180C. Grease and line with baking paper a 9-inch baking dish.

  • In a large bowl, whisk the eggs and the oil. Add the grated beetroot and mix thoroughly. Add the muffin mix and mix again until completely blended.

  • Pour into prepared dish and bake for about 30-40 minutes, until the top is slightly browned and a skewer inserted comes out clean.

  • Serve with fresh strawberries.


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