You can use Nutella or you can use my own chocolate spread recipe (find it in my profile list, see below), eliminating nuts compl…more
Ingredients
15 servings
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175 grams gluten-free / plain flour
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60 g cocoa powder
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1 tsp baking powder
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1/2 tsp salt
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1/4 tsp xanthan gum if using GF flour
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195 g light brown sugar
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170 ml water
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90 grams nutella, ‘*Vickys homemade nutella’ or chocolate chips
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60 g pureed beetroot
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50 ml olive oil
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2 tsp cider vinegar
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For the Pink Beetroot Frosting
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175 g icing sugar
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75 g gold foil-wrapped Stork margarine block
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1 tbsp beetroot puree
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1 tsp vanilla extract
Steps
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Preheat the oven to gas 4 / 180C / 350F and line an 11″× 7″ tray or swiss roll tin with parchment paper