Chocolate beetroot cake (sugar-free)
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.
Zero sugar
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.
Ingredients
*Unless stated differently, my recipes are measured with US measuring cups like these ones.
Directions
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, 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.
Ingredients
Directions
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, 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.
I was reading the recipe and noticed there is no spelt flour in the ingredients list. So I was wondering is there or. There is not spelt flour or is there
Hi Lucy, the recipe doesn’t call for spelt flour indeed, just almond flour. I’ve changed it in the directions. Thanks for spotting it.
Hello. Instead of 2 beets how much beet powder would I need? Or would the recipe not work that way?
Dear Heike,
Thanks for your comment. I’m afraid I don’t think it would work with beet powder as it would change the volume and texture of the cake. Perhaps by adding more bananas? But that would alter the taste of course.
Happy baking,
Amélie
How many people does this cake serve?
Dear Emma, thanks for your question. It’s hard to say for how many people this cake is because it really depends on appetite, children or adults, and the occasion (dessert or snack). The recipe is for one medium loaf, which can be sliced on average into 12-15 slices. I hope this helps ;-).