Beetroot Chocolate Cake

Beetroot Chocolate Cake

Blood Sugar: 16Servings: 10Preparation Time: 10minMeal Category: Snack
Micronutrients:MagnesiumCalciumFolate

Macronutrients per 100g

Energy
256kcal
Sugar
13g
Fat
13g
Fiber
6g
Sat fat
9g
Protein
5g
Carbs
34g
Sodium
30mg

Ingredients

2 tbsp Flaxseed meal, 6 tbsp Water, 225g / 7.94oz self-raising Whole-wheat flour, 65g / 2.29oz raw Cacao powder, 1 tsp Vanilla extract, 125ml / 4.23fl oz Maple syrup, 125ml / 4.23fl oz Plant milk, 80ml / 2.71fl oz melted Coconut oil, 250g / 8.82oz cooked Beetroot, 100g / 3.53oz chopped Dark chocolate, 2 tbsp Coconut cream

Preparation

1. Preheat the oven to 190°C (375°F). 2. Combine 2 tbsp Flaxseed meal with 6 tbsp Water and let set for 5 minutes. 3. In a large bowl, mix 225g / 7.94oz Whole-wheat flour, 65g / 2.29oz raw Cacao powder, and 1 tsp Vanilla extract. Add the flax eggs, 250g / 8.82oz cooked Beetroot, and 125ml / 4.23fl oz Maple syrup, and stir to combine. 4. Add 125ml / 4.23fl oz Plant milk and 80ml / 2.71fl oz melted Coconut oil, and stir well. 5. Pour the batter into a lined cake pan and bake for 40 minutes or until a skewer comes out clean. Cool slightly before transferring to a wire rack. 6. For the ganache, melt 100g / 3.53oz chopped Dark chocolate and 2 tbsp Coconut cream in a heatproof bowl over simmering water until smooth. Spread over the cake and decorate with beetroot powder if desired.

Micronutrients % of RDI

Iron
3% of RDI
Magnesium
84% of RDI
Vitamin C
1% of RDI
Omega 3
9% of RDI
Vitamin A
8% of RDI
Calcium
48% of RDI
Folate
37% of RDI

Good to know

For a healthier option, you can use whole wheat flour. Beetroot powder for decoration is optional.

How to Prepare

1. Preheat the oven to 190°C (375°F). 2. Combine 2 tbsp Flaxseed meal with 6 tbsp Water and let set for 5 minutes. 3. In a large bowl, mix 225g / 7.94oz Whole-wheat flour, 65g / 2.29oz raw Cacao powder, and 1 tsp Vanilla extract. Add the flax eggs, 250g / 8.82oz cooked Beetroot, and 125ml / 4.23fl oz Maple syrup, and stir to combine. 4. Add 125ml / 4.23fl oz Plant milk and 80ml / 2.71fl oz melted Coconut oil, and stir well. 5. Pour the batter into a lined cake pan and bake for 40 minutes or until a skewer comes out clean. Cool slightly before transferring to a wire rack. 6. For the ganache, melt 100g / 3.53oz chopped Dark chocolate and 2 tbsp Coconut cream in a heatproof bowl over simmering water until smooth. Spread over the cake and decorate with beetroot powder if desired.

Good to Know

For a healthier option, you can use whole wheat flour. Beetroot powder for decoration is optional.

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