Chocolate Beetroot Cake
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Serves: 8
 
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.
Ingredients
  • 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
  • TOPPING
  • Chocolate Spread
  • Raspberries
Instructions
  1. Preheat the oven to 180o and grease a cake pan with coconut oil. I used a silicone pan.
  2. Blend together all the wet ingredients
  3. In another medium bowl add all the dry ingredients and mix everything well.
  4. Pour the wet ingredients into the dry ingredients and stir well.
  5. 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.
  6. Let the cake cool in the pan before topping with chocolate spread and sprinkling with raspberries
Nutrition Information
Serving size: 1 Calories: 100 Fat: 7g Carbohydrates: 3g Protein: 7g
Recipe by Clean Lean Bakes at http://cleanleanbakes.com/chocolate-beetroot-protein-cake/