Beetroot in a cake… Yes, you read that correctly. It works a treat, making these gluten-free cakes more rich and moist. This is must-try recipe with no hidden nasties, just mother-nature’s finest ingredients!
Beetroots are a great source of nutrients, including vitamins B3, B6 and C and beta-carotene, magnesium, calcium, zinc and iron. They are perfect for assisting your liver and gall bladder in breaking down toxins. And in this case, make the perfect addition to a chocolate cake.
Preheat fan forced oven to 180 degrees celsius and line a cake tin with greaseproof paper. Peel and quarter the beetroot and pulse in a food processor until its finely chopped (it will resemble a sloppy beetroot dip). Then add coconut oil, maple syrup, cacao & beetroot into a saucepan on really low heat and stir for a couple of minutes until all combined and it resembles a smooth chocolate sauce.
Mix together the almond meal, coconut palm sugar and baking powder in a large bowl until combined. Then add the beaten eggs and chocolate/beetroot mix to the bowl and stir until completely combined. Pour the mix into the lined cake tin and pop in in the oven for 30 – 40 minutes or until cooked through. Leave to cool before removing from tin.
Hint – If you don’t have a food processor, you could finely grate the beetroot instead.
CHOCOLATE ICING INGREDIENTS
Melt chocolate in a saucepan on very low heat. Once it’s melted, remove from the heat and pour in coconut cream and beat until combined. Leave to cool for a few minutes then continue to beat until its smooth and glossy.
Compliments: Organic Sisters
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