‘If your sunday comes with a pause button and your coffee needs a little date, then this easy beet cake is meant for you!’ ♡

Saturdays are for adventures and Sundays are designed for cuddling and recharging your batteries for the upcoming new week. It’s all about creating that cozy feeling and giving time for your soul to catch up with your body. Keep your pajamas on for a little bit longer and make yourself warm cups of tea or cappuccino all day and partake in the simple pleasures. Everyone should incorporate baking into your weekend schedule as it coats the house with a warm atmosphere leaving its sweet aroma drifting behind. This morning I was craving for a healthy treat with my second cappuccino and wanted to make something with beets as I was just pressing juice from them. With a banana bread in mind, I decided to bake something similar but with beets, chia, a bit of cinnamon and honey. I wanted something comforting and semi-sweet but nothing outrageously unhealthy and with that in mind, this little cake was born. A beetroot cake might sound unusual, but the purple delights add great moisture and colour if you’re looking for a healthier cake option. The chia seeds add a sublte texture to the golden middle and the cinammon, vanilla and honey add a comforting blend of spices and flavour. I whipped some matcha cream on top for a little extra goodness, making this quick recipe the perfect loaf cake to whip up to quests when they pop round for a cup of tea!

Beetroot cake

1. 2 cups flour
2. 1 teaspoon baking powder
3. 1 teaspoon ground cinnamon
4. pinch of salt
5. 1 tablespoon runny honey
6. 2 bananas
7. 1/2 cup oat milk
8. 2 eggs
9. 1 tsp vanilla extract
10. 1 tablespoon sunflower oil
11. 3 beetroot raw roughly chopped & peeled

Preheat oven to 180 degrees celsius. Line your baking tray with baking paper. In a blender, add the bananas, oat milk, honey, eggs, roughly chopped beets, oil and vanilla extract and blend into a smooth paste. Transfer into a bowl. Add in the dry ingredients and pour the cake mixture into the cake tin. Place into the oven for about 40 minutes until a skewer comes out clean when inserted into the middle of the cake. Leave to cool for 10 minutes and then remove from the tin and cool on a wire rack.

To  make the sauce on top, whip together some double cream (about 1 cup), icing sugar (1/2 tablespoon) and matcha powder ( 1 teaspoon) for a velvety result. Garnish with sprigs of thyme.