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Healthy Beetroot & Chocolate Cake

recipe + supp 30 min
Total 262 Kcal 18 g protein 35 g carbs 6 g fat

Ingredients for serving

  • 12.5 g Beet, Beetroot, Raw 1.25 x slice, chopped, cubed, whole (10g)
  • 22 g Egg, whole, raw, fresh 0.5 x medium (44g)
  • 2.7 g Cocoa, dry powder, unsweetened 0.5 x tbsp (5.4g)
  • 15 g Gold Standard Chocolate Whey 0.5 x scoop (30g)
  • 3.4 g Oil, coconut 0.25 x tbsp (13.6g)
  • 7.2 g Brown Sugar 0.5 x tbsp (14.3g)
  • 31 g All-Purpose Flour 0.25 x cup (124g)
  • 0.6 g Leavening agents, baking powder,.. 0.25 x tsp (2.5g)
  • 0.6 g Leavening agents, baking soda 0.25 x tsp (2.3g)
  • 1.1 g Vanilla extract 0.25 x tsp (4.2g)

Instructions

  • Preheat the oven to 375 degree Fahrenheit and grease a cake tin with non-stick oil.
  • Peel and chop the beetroot in small chunks.
  • Put the beetroot, oil, brown sugar, vanilla extract and egg in the blender and blend until smooth.
  • Take a big bowl and sieve the cocoa powder, all-purpose flour, baking powder and baking soda.
  • Add the dry ingredients to the wet ingredients, and whisk gently until combined.
  • Pour the mixture into a greased cake tin and bake for 30- 35 minutes (you can check if it’s cooked, by inserting a fork or toothpick. If the fork comes out clean the cake is done).
  • Remove from the oven and let it cool before slicing.

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