Charming Beetroot Chocolate Cake Recipe
Is there such a thing as a ‘healthy’ chocolate cake?
When it comes to losing weigth a cake is a cake and it is the enemy… Or is it?
If you think about multiple layers filled with cream and icing, then you know that you are not on the right track for healthy eating.
Fruit-cakes can also lead you astray. Traditional fruitcakes are full of dried fruit – which is basically just the sugar bit of fruit minus the fibre and all the other good bits. There’s around 25 grams of carbs (on average) for a quarter cup of dates, figs or raisins.
So what are we left with? Vegetable based cakes!
These are usually so much better than people expect when it comes to eating healthily, and certainly not the dry, tasteless lumps that you might be picturing! Everyone has eaten a slice of carrot cake or two in their time and that’s fine, but it’s time to get adventurous!
Cake with the benefits of Earth carbs
This Charming Beetroot Chocolate Cake not only allows you to incorporate an extra half-serve of vegetables in your daily intake, it also contains the right kind of carbs for weight loss– that is for ‘Earth-carbs’ rather than ‘Neo-carbs’.
Earth carbs are ones that the Earth has made (e.g. vegetables). Neo-carbs, on the other hand, are man-made ones (e.g. breads, most commercially made cakes, soft-drinks). Earth carbs are higher in fibre, and lower in fat and sugar – so they keep you fuller for longer.
This beetroot chocolate cake recipe is also really rich – you won’t need much to satisfy that chocolate craving – and it’s super-dooper delicious too!
So, how do we bake it?
Whilst I usually make it in a round cake-tin, it also freezes really well so is ideal to make in lamington or square-based cake tin, cut into squares and freeze in advance for a late night snack, sweet treat to pop into a school lunchbox or an emergency morning tea when friends unexpectedly pop over (if cut into squares they thaw out to edible state in about ten minutes or less).
Charming Chocolate Beetroot Cake
3 cups of grated, cooked beetroots
1/4 cup olive oil
1/4 cup coconut oil
1/2 cup honey
1 tablespoon vanilla extract
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup cacao powder
1/3 cup coconut flour
Cooking the beetroot
The easiest and healthiest way to cook beetroot is to pop them (whole) on an oven-tray lined with baking paper and turn your oven on high for an hour or so. Cook. Then just leave the beetroot in there while the oven cools down as well.
This helps the skin shrink away from the beetroot itself for easy removal. Once the beetroot are cool then simply pop on some disposable gloves and peel away the skin with a vegetable peeler or your fingertips.
1. Preheat oven to 170C
2. Blend the beetroot, eggs and oils together
3. Add the honey, vanilla extract, baking soda, salt and spices
4. Fold through cacao powder and flour and mix until well combined
5. Pour into a greased cake pan of choice. I use a 23cm cake tin
6. Bake for 35 – 45 minutes, or until an inserted skewer comes out clean
7. Cool completely before cutting and serving. Garnish with grated dark chocolate if desired.
Now all you have to do is sit back and enjoy this delicious, chocolatey and waist-friendly cake!
Read more from WatchFit Expert Sally Symonds