Chocolate Cake with Beets

1 1/2 dl cold pressed olive oil 
1 1/4 dl maple syrup or honey 
50g dark chocolate (75%) in bits 
5 dl raw beets, 3-4 medium, grated 
3 eggs 
3 3/4 dl light spelled flour 
2 teaspoons baking powder 
5 tablespoons cocoa 
1 pinch of sea salt 
1 tablespoon coconut flakes

Preheat oven to 180 °C. 

Heat the oil in a saucepan, add the maple syrup and chocolate. Stir until the chocolate has melted. Pull away from the heat. Add the grated beetroot and mix well. Whisk the eggs in a bowl and pour them into the pan. Mix flour, baking powder, cocoa and salt and stir into the chocolate batter. 

Grease a baking tin, about 20 cm in diameter, with a little oil. Sprinkle coconut flakes on the sides. Pour cake batter into pan and bake for 25-30 minutes or until the cake has become a bit dark and cracked on top and still slightly sticky inside. Let cool for 15 minutes. Turn the cake gently from the mold. 

You can eat it right away or wait until it is cool.