Chocolate and Beetroot cake
An amazing combination of dark chocolate and freshly grated beetroot gives this Gluten Free treat a great makeover.
Equipment
- mixing bowl
- grater
- 24cm cake tin
Ingredients
- 300 g dark chocolate (70% cocoa) melted
- 300 g raw beetroot peeled and grated
- 150 g raw sugar substitute brown sugar if needed
- 40 g flax, hemp, chia mix Red Tractor brand or equivalent
- 120 g almond meal substitute hazelnut meal if wanted
- 2 tbsp raw cacao powder substitute dark cocoa powder
- 1 tbsp baking powder
- 4 eggs separated
- 4 tbsp natural yoghurt can use buttermilk
Instructions
- Preheat oven to 170c. Grease and line at 24cm deep cake tin or three smaller tins
- Melt the chocolate in a large microwave safe mixing bowl.
- add the grated beetroot, sugar, flax mix, almond meal, cacao powder, baking powder and gently stir
- Add the egg yolks and yoghurt and mix until well combined
- Beat the egg whites until soft peaks form, and gently fold through the chocolate mixture. Mix in a small amount first to break it up a bit, then add the rest.
- Divide amongst the three tins evenly, or place in one tin, and smooth the top. Bake for 50 minutes. Allow to cook completely in tins before turning out.
Nutrition
Serving: 73gCalories: 122kcalCarbohydrates: 14gProtein: 4gFat: 6gSaturated Fat: 1gCholesterol: 42mgSodium: 113mgPotassium: 116mgFiber: 2gSugar: 11gVitamin A: 71IUVitamin C: 1mgCalcium: 83mgIron: 1mg
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