These chocolate beetroot fairy cakes are free from refined sugar – sweetened only by raisins – and the only fat is coconut oil. They are really delicious and are the perfect size for an after-school snack or a lunch box treat.
I was inspired to try sweetening cakes with raisins by my friend Lizzie. She recently shared with us some chocolate beetroot slices that she had made with raisins, which Miss R loved. When I tried to recreate her recipe at home in the form of fairy cakes it took me a while to get it right – until now. The use of coconut oil really makes this recipe. I wasn’t sure if the kids would go for the taste, but they absolutely loved them – and had no idea that there was beetroot included. The beetroot turns the icing a lovely pink colour after a day in the fridge – neither of them thought to ask why!
70g cooked beetroot
2 eggs, beaten
120g coconut oil
1/2 tsp vanilla extract
120g self-raising flour
30g raw cacao powder
For the icing
100g cream cheese
1/2 tbsp honey
Pre-heat the oven to 180°C. Place 12 fairy cake cases in a 12-hole baking pan.
Blend the raisins and the cooked beetroot together. Stir in the eggs, coconut oil and vanilla extract and beat until well combined. Sift in the flour and cacao powder and fold in with a metal spoon.
Place a spoonful of the mixture into each cake case and bake for 15 minutes until a toothpick inserted in the centre comes out clean. Allow to cool on a wire rack.
To make the icing beat together the cream cheese and honey until spreadable. Spoon or pipe a little on the top of each cake.
I left a couple of our cakes un-iced so the baby could have some too as honey is unsuitable for under-ones.