Beetroot chocolate loaf cake
Time to make: 1 hr
( Hands-on time: 20 mins )
(at time of publication)
Nutrition Info.(per serve)
- 3 large beetrootbeetsX to make 3 cups, grated (around 435g)
- 4 eggs
- 1/3 cup oil (we used grape seed)
- 3/4 cup date syrup (see tip)
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- pinch salt
- 1 teaspoon cinnamon
- 1/2 cup good quality cocoa powder
- 1/4 cup ground almonds
- 1/4 cup coconut flour
Total fat 8g
Saturated fat 2g
Dietary fibre 3g
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.