Beetroot chocolate loaf cake
(at time of publication)
- 3 large beetrootbeetsX to make 3 cups, grated (around 435g)
- 4 eggs
- ⅓ cup oil (we used grape seed)
- ¾ cup date syrup (see tip)
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- pinch salt
- 1 teaspoon cinnamon
- ½ cup good quality cocoa powder
- ¼ cup ground almonds
- ¼ cup coconut flour
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.
Nutrition Info (per serve)
Total fat 8g
–Saturated fat 2g
Dietary fibre 3g
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