Chocolate Beetroot Cake
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Prep Time
10 MINS
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Cook Time
35 MINS
- KCals 82
- Carbs 7G
8 Servings
Ingredients
For the cake
- 50 g self raising flour
- 3.5 tbsp granulated sweetener
- 25 g cocoa powder we used Dr Oetker Fine Dark Cocoa Powder
- 5 eggs
- 60 g beetroot cooked, plus 1 tbsp of the beetroot juice
For the icing
- 3 tbsp sugar free icing sugar like Nativia
- 2 tsp Sweet Freedom Choc Shot
- 1 tsp water
Instructions
For the cake
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Finely grate the beetroot and set aside. Separate the egg whites from the yolks.
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Mix together the flour, cocoa powder, sweetener, egg yolks, grated beetroot and the beetroot juice.
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In another bowl, whisk the egg whites until they form soft peaks.
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Gently fold the egg whites into the flour and egg yolk mixture, until they are mixed evenly.
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Pour the mixture into a loaf tin (I lined the bottom with baking parchment and gave it a quick spray with low calorie cooking spray just in case).
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Bake for 25 minutes at 180ºC until golden brown or until the knife comes out clean. Don't be tempted to check it before 25 minutes or the cake will sink!
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Turn the heat down to 150ºC and bake for another 10 minutes.
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Leave to cool, and then cut into 8 equal slices.
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Serve on its own or drizzled with chocolate icing.
For the icing
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Simply mix the 3 tbsp of sugar free icing with the Choc Shot and water then drizzle over the cake to serve.