Beetroot, you either love or hate it… If you (or your kids) are in the second group, this recipe might be the perfect trick to incorporate this super-veggie into your diet. Because I promise you won’t even taste it!
It’s delicious, made with healthy ingredients, and perfectly moist.
This chocolate beetroot cake recipe doesn’t contain any added sugar, yet it tastes pretty sweet thanks to the (cooked) beets and bananas. Overripe bananas are a must for this recipe as they’ll add extra sweetness.
The power of beetroot
Beetroot is a true liver detoxifier and has proven anti-cancer properties (mainly colon and stomach cancer) thanks to the pigment betacyanin that gives beets their rich red color. Beetroots are an excellent source of folic acid and a very good source of fiber, manganese, and potassium. They also contain a good dose of magnesium, iron, and vitamin B6.
2 cooked beetroots (about 150 g)
2 overripe (important!) bananas
3 eggs, split
4 tbsp. pure cacao powder
1 cup* (100 g) almond flour
1 tsp. baking powder (I used cream of tartar)
½ cup (75 g) hazelnuts
1/3 cup (45 g) dark chocolate chips
*Unless stated differently, my recipes are measured with US measuring cups like these ones.
Heat the oven to 180° C (356° F).
Separate egg yolks from egg whites.
In a food processor, mix the beetroots, bananas, egg yolks, cacao powder, spelt flour, almond flour, baking powder, and mix well. Transfer to a large bowl and mix in the nuts and chocolate chips if using.
Beat the egg whites until firm and gently fold into the cacao mixture. At this point your mixture will look brownish pink, but once cooked you’ll end up with a beautiful brown cake!
Pour the mixture into a cake pan (grease if not using silicon) and bake for about 40 min. The cake is ready if a toothpick comes out clean.
Open the door and leave the cake in the oven for about 15 minutes.
Let cool completely on the counter top before enjoying.
This cake keeps for about a week in your fridge. You can also slice it up and freeze for about 6 months.