1 Sway Chocolate Chip Cookie Mix 400g
1 ¼ cup light oil
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.