Healthy Chocolate Beetroot Cake. Gluten free, flourless, reduced in butter and sugar, it's so moist and fudgy, it's best on its own without any frostings or toppings.
230g (8oz)cooked beetroot, grated or puréedorganic (250g before peeled)
25g (1oz/¼ cup)ground almonds or hazelnuts
Instructions
Line the bottom of the cake tin with baking parchment and preheat the oven to 180°C fan/200°C/400°F/Gas 6.
Set a bowl with the broken chocolate pieces, butter and coffee over a pan with a little simmering water (double boiler/bain-marie). Ensure the bowl doesn't touch the water.
Once melted, stir in the sugar. Take off the heat, gradually add the eggs and whites into the mixture (no need to beat the whites - just stir well into the mix), stirring well after each addition. Stir in the grated (or puréed) cooked beetroot and ground almonds/hazelnuts.
Pour the mixture into a lined (non-stick) cake tin and bake for 25 minutes.
Notes
Measures: Please note that all my recipes are best made using digital kitchen scales in precise metric grams. Both ounces (and cups) are given as an approximate guide. If you prefer a cream cheese frosting on top, use my recipe topping for carrot cake muffins using either full or half fat cream cheese.Nutrition per 82g slice: 7g protein; 15g carbohydrates; Glycemic Index: 7