Gluten-free chocolate beetroot cake

Ingredients

¾ cup	Sugar
2	Eggs
300 g	Beetroot, cooked or 420g can beetroot, drained (Main)
¾ cup	Canola oil
½ tsp	Vanilla essence/extract
½ tsp	Salt
1 ¼ cups	Ground cornmeal flour
¼ cup	Cocoa powder
1 tsp	Baking powder

Chocolate icing

15 g	Dark chocolate, melted (Main)
50 g	Cream cheese
1 cup	Icing sugar

Directions

1. Preheat oven to 180C. Line a 20cm cake pan with baking paper.
2. Puree the drained beetroot, until smooth. Beat eggs in a large bowl.
3. Add sugar and beat well. Slowly beat in oil, until thick.
4. Add vanilla essence. Stir in sifted salt, flour, cocoa and baking powder.
5. Fold in beetroot. Pour into the prepared cake pan. Bake for 40 to 45 minutes or until a skewer inserted in the centre comes out clean.
6. To prepare chocolate icing, beat cream cheese, until smooth. Mix in chocolate. Sift in icing sugar and mix well. Spread over cake.