I started with my mother’s zucchini cake recipe, then added oat flour, changed the sweetener, switched vegetables and halved the oil.
- 1 cup wheat flour
- 1/2 cup oat flour
- 1 teaspoon baking powder
- 1 cup Dutch process cocoa powder
- pinch of salt
- 1 teaspoon vanilla extract
- 2 eggs
- 1/2 cup vegetable oil
- 1/2 cup milk
- 1 1/2 cups xylitol, sugar, agave syrup or other sweetener
- 2 cups grated beet
Preheat the oven to 350° F/180° C. Grease a baking pan.
Sift together the flours, baking powder, cocoa powder and salt. Oat flour can be made by putting rolled oats in a blender.
Blend the vanilla, eggs, vegetable oil and milk. Beat in the sweetener. Add the dry mix and stir until blended. Stir in the beet.
Pour the batter in the baking dish and bake until it is completely set. As this is a dense cake, almost like a brownie, this will take a long time, about 1 hour and 30 minutes.
Serve dusted with powdered sugar.