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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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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.
1 Preheat oven to 170°C. Line a 20cm x 10cm loaf tin with baking paper. Place beetroot in a microwave-proof bowl, cover and cook on high for 6-8 minutes until tender. Set aside for 3-5 minutes until cool enough to handle then grate (use gloves to protect hands from staining).
2 Combine beetroot, eggs and oil in a large bowl and beat together using a hand mixer. Add date syrup, vanilla, baking soda, salt and cinnamon. Beat until well combined and smooth.
3 Add cocoa, almonds and coconut flour and stir through until well combined.
4 Pour into prepared tin. Bake for 30-40 minutes until a skewer comes out clean. Cool in tin before turning out.
This recipe may not taste as sweet as those containing sugar. We think it’s a great way to retrain your taste buds to enjoy a less sweet taste. If you prefer more sweetness, however, experiment with adding a little stevia to taste to the mixture.
To make date syrup: Combine equal quantities of dates and water in a pot and bring to the boil. Simmer gently for 5 minutes then cool. When cool, place in a blender or processor and purée until smooth. Use in place of sugar or syrup in roughly similar weights. This syrup can be stored in the fridge or freezer.
Calories 135 cal
Kilojoules 570 kJ
Total fat 8 g
Saturated fat 2 g
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Every recipe meets strict nutrition standards aligned with the Australian and New Zealand Dietary Guidelines.
Hi Nikki
We made this cake but found it very wet. Had to bake for an extra hour. Did you mean us to squeeze juice out of beetroot? Lyn
Hi Carolyn
I think if you have a very juicy beetroot that might be a good idea. It’s not something we’ve had to do in testing but sometimes ingredients vary, so give varying results. I’ve also found some coconut flour variations affect the consistency of baking. If the mixture seems a bit wet before baking, you could add a little more ground almonds and coconut flour.
Warm regards
Jenny