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Beet, Choc and Blueberry Loaf with Vanilla Ricotta Icing

I have a thing for beetroot but unfortunately my husband doesn't. I like to use it many different ways just to see if I can convince him. I have grated it through salads, roasted with some of his faves (think sweet potato and zucchini) and blended it with Greek yoghurt to make a dip. After all that, he STILL doesn't like beetroot....SO, I thought I would make him a cake. Everyone likes cake right?

There are many recipes around for beetroot cake but this is my interpretation. Do you think my husband liked it? 

NOPE....he didn't. But I hope your family likes it just as much as I did.

This recipe is gluten free for those requiring a gluten free diet and packs in the goodness through the beets, blueberries and ricotta.

Ingredients - Serves  12

2 Large beetroots, grated raw with skin

3 Eggs

 1 Teaspoon vanilla essence or vanilla bean paste

 ¼ Teaspoon of salt

 1 ½ Cups ground almond meal

¼ Cup of cocoa powder

¼ Cup olive oil

¼ Cup honey

1 Cup fresh or frozen blueberries (or substitute for raspberries)

1 Teaspoon baking powder


Preheat oven to 180 degrees fan forced.

Combine raw beetroot, eggs, vanilla, ground almonds, cocoa powder, honey, oil and baking powder into a large bowl.

Fold through ¾ cup of the blueberries.

Spoon mixture into a paper lined loaf tin.

Bake for 40-50 minutes or until cooked through.

Remove from the oven and cool for approximately 15-20 minutes in the tin then transfer to a cooling rack until completely cool.

Zesty Ricotta Icing


250g Low fat ricotta

2 teaspoons of vanilla bean paste or vanilla extract/essence

Zest of a lemon

Lemon juice from ¼ of a lemon – or to taste


While the loaf is cooling, combine the ricotta, lemon zest, lemon juice and vanilla and spread over the loaf.

Top with remaining berries and some lemon zest if desired.