Purée the beetroot finely until smooth. Soak the dates in hot water, drain and blend them into a paste as well.
Whisk the eggs with the coconut oil and date paste until creamy. Then stir in the beetroot purée.
Mix the oat flour, cocoa powder, ground almonds and baking powder thoroughly in a second bowl.
Add the dry ingredients to the wet mixture and stir briefly but evenly. Pour the batter into a greased springform tin.
Bake at 180 °C (160 °C fan) for 30–35 min until the top is slightly cracked and the inside still looks moist. Leave to cool completely before cutting.
Serve it plain or with a little yoghurt, skyr or a few berries on the plate.
Good to know
This cake is dark, moist and pleasantly dense. The beetroot stays in the background flavour-wise and does exactly what it should: provide texture.
Swaps
Oat flour → buckwheat flour (naturally gluten-free and contains fibre); coconut oil → mild olive oil (more monounsaturated fats); ground almonds → ground hazelnuts (a similar nutrient profile, with vitamin E); dates → ripe banana (natural sweetness and a little potassium)
Allergens
Contains egg and tree nuts (almonds). Oat flour contains gluten unless it is certified gluten-free. Usually suitable for children; in pregnancy unremarkable with pasteurised ingredients and hygienic preparation. Contains: gluten (oats).
