You have to trust me on this, chocolate and beetroot is a dream combination. Think rich, indulgent, satisfying while being healthy all at the same time. This cake is gluten free, refined sugar free and high in protein.
I am definetly a fan of using beetroot in desserts and one of my favourites is my Protein Beetroot Brownies. This cake recipe is actually quite similar to the brownie recipe with just a few tweaks. If you haven’t tried this combination before I would forgive you for thinking it sounded a little strange, but I promise you can’t even taste the beetroot in it. In fact the main flavour you will be able to taste is of course chocolate with all the great healthy benefits of the beetroot such as foliate, vitamin C and B Vitamins.
I talked about the benefits of adding beetroot in this cake, but this healthy treat has lots of antioxidants and protein that come from the cacao powder, ground almonds and nut butter. I also added a scoop of chocolate protein powder but you could skip this and just add extra ground almonds.
So you really do have lots of amazing reasons to make this cake! On top of that this Gluten-free Chocolate Beet Cake has a soft and dense texture that makes this cake even more delicious. It’s one that as soon as you try you’ll want to go back for another slice… and well at 100 calories a slice I think you’ll be able to forgive yourself for.
If you are Vegan you could easily adapt this recipe to using vegan chocolate protein and flax eggs instead of regular eggs.
Heres the recipe:
- WET INGREDIENTS FOR THE CAKE
- 1½ (150g) cooked beets — pureed
- ¼ cup (40g) nut butter of your choice
- ¼ cup zero calorie fruit syrup or maple syrup
- 2 eggs
- DRY INGREDIENTS FOR THE CAKE
- ½ cup (35g) ground almonds
- 1 scoop (25g) chocolate protein powder
- Tsp Haskap Berry Powder (optional)
- Tsp Natvia Sugar or coconut sugar
- 2 tablespoons cacao powder
- ¼ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon sea salt
- ½ teaspoon ground cinnamon
- Chocolate Spread
- Preheat the oven to 180o and grease a cake pan with coconut oil. I used a silicone pan.
- Blend together all the wet ingredients
- In another medium bowl add all the dry ingredients and mix everything well.
- Pour the wet ingredients into the dry ingredients and stir well.
- Transfer the batter to the greased pan and bake for about 20 minutes or until a toothpick is inserted in the centre and comes out clean.
- Let the cake cool in the pan before topping with chocolate spread and sprinkling with raspberries
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Hi, I’m Vicky and I created this blog to hopefully pass on my passion for baking up yummy healthy creations. Eating healthy and exercising is a big part of my lifestyle and something that is very important to me. Thanks for reading!