VEGETARIAN: Healthy Beet And Chocolate Cake

A chocolate cake like no other.

Here is another recipe that will surely satisfy your craving for something sweet. I love how there are so many options for a healthy sweet treat for both young and young at heart in this generation. And the internet has played a very big role in spreading these great recipes to everyone all over the world.

And if you are a big chocolate lover then, then you will most definitely love this recipe as much as I do. I don’t really use beets much and when I saw this recipe, I was a bit worried it might not be as good as what the original author claimed it would be. My apologies for doubting the author. I was literally blown away of how good this cake turn out.

I have had several cake recipes that I have shared with you and just like the other, you must try this one too. After all, I wouldn’t share recipes that won’t be satisfying and healthy. So try this out and enjoy.

Check out the recipe below.


Beet And Chocolate Cake

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Ingredients:

2/3 cup (100 g) sunflower oil (coconut oil or olive oil)
1/2 cup (125 ml) maple syrup/honey
50 g dark chocolate (70%), broken into pieces
250 g (around 2 cups) raw beetroots, grated
3 eggs
1 ½ cup (375 ml) spelt flour
2 tsp baking powder
5 tbsp cacao powder
a pinch salt
1 tbsp dried shredded coconut (unsweetened)

 

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Instructions:

Preheat the oven to 350F/175°C. Warm the oil in a medium size sauce pan on very low heat. Add maple syrup and chocolate and stir until the chocolate is melted. Remove from heat. Add the grated beets. Whisk the eggs in a small bowl and then add them to the sauce pan. Sift flour, baking powder, cacao powder and salt together and stir into the beet mixture. Grease a bundt pan or a cake tin with oil and add shredded coconut to prevent the batter from sticking to side of the pan. Bake for 25 minutes or until slightly dark and crackelated on top and still a little sticky inside. Enjoy!

 

A very big thank you to greenkitchenstories.com for this super healthy cake recipe.