Don’t let the word “Beetroot” scare you off. This rich chocolate cake is lovely and sweet due to the Beetroot which also keeps it wonderfully moist – the healthiest chocolate treat, for chocolate lovers everywhere.
NUTRITIONAL INFO PER SERVE (12 serves)
167 Cal | 10g Fats | 20g Carbs | 3g Protein
INGREDIENTS
Cake:
• 4 tbsp. hot coffee
• 4 tbsp. coconut oil
• 180g raw beetroot, peeled, sliced
• 180ml almond milk, lukewarm
• 225g coconut sugar
• 375g cocoa powder
• 1⁄2 tsp. salt
• 1 tsp. baking powder
• 3⁄4 tsp. baking soda
• 160g all-purpose flour
For the Icing:
• 100g 70% dark chocolate (traditional, dairy-free, or vegan)
• 1⁄3 cup + 1 tbsp. 100ml full fat coconut milk, canned
STEP BY STEP
1) Heat the oven to 355°F(180°C). Line a loaf tin with baking paper.
2) Pour the hot coffee over the coconut oil to melt it.
3) Place the coffee mixture, sliced beetroot and lukewarm almond milk into a high-speed blender and blitz until smooth. Transfer the beetroot mixture to a large mixing bowl and stir in coconut sugar.
4) In a separate bowl, sift together the cocoa powder, salt, baking powder, baking soda and flour.
5) Fold the dry ingredients into the wet ingredients, mixing gently with a spoon. Once the mixture is smooth, transfer it into the prepared loaf tin.
6) Place the tin into the hot oven and bake for 55-60 minutes, until a toothpick inserted into the center comes out clean. Remove the tin from the hot oven and set aside on a wire rack to cool completely before icing.
7) Make the frosting by breaking up the chocolate into small pieces and placing it in a large bowl.
8) Warm the coconut milk in a small pot until almost boiling. Pour it over the chopped chocolate and let it sit for 5 minutes. Stir the chocolate gently until it’s well combined, smooth and glossy. Set it aside to thicken before covering the top of the cake.
Keeps for up to 4 days in an airtight container.
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