2 cups cooked and mashed beetroot
2 ½ cups plain gluten free flour
1 cup cocoa powder
1 cup Naturally Sweet Xylitol
2 teas bicarbonate soda
1½ cups rice bran oil
2 teas vanilla
4 large eggs beaten
Preheat oven to 180 deg. Grease a 20 cm square cake tin.
In a large mixing bowl mix all dry ingredients.
In separate bowl combine eggs, oil and vanilla. Add to dry ingredients mix thoroughly.
Place into the greased cake tin and bake till cooked - about 45-50 minutes.