Serves a Crowd

Chocolate & Beetroot Cake

April 17, 2019
Photo by Well + Yum
Author Notes

Low-carb delicious and healthy beetroot and chocolate cake! It's really easy to make and it's perfect for breakfast, brunch or dessert! Finished with a heavenly chocolate drizzle on top! —Well + Yum

  • Prep time 15 minutes
  • Cook time 1 hour 40 minutes
  • Serves 10
Ingredients
  • Cake Ingredients
  • 1 beet
  • 200 grams butter, softened
  • 4 eggs
  • 3 tablespoons maple syrup
  • 3 tablespoons philadelphia cream cheese
  • 2 1/2 tablespoons heavy cream
  • 1/2 cup cacao powder
  • 2 teaspoons vanilla powder
  • 1 teaspoon salt
  • 1/3 cup erythritol (or any type of sweetener or brown sugar)
  • 1/2 cup chocolate bark, crushed
  • Chocolate Sauce
  • 1 cup milk chocolate, melted
  • 1 tablespoon coconut oil, melted
In This Recipe
Directions
  1. Preheat oven at 180C
  2. Wrap the beetroot in alluminum foil and roast for 50 minutes
  3. Let it cool. Then peel by scraping skin with the foil. purée in blender
  4. In a mixer with the flat beater attachment combine the butter, beetroot purée, eggs, maple syrup, philadelphia cream cheese and heavy cream. Mix well until well combined
  5. In a separate large bowl combine all the dry ingredients together. The almond flour, coconut powder, cacao powder, vanilla powder, salt and erythritol
  6. Slowly pour the dry ingredients in the wet mixture and mix until combined
  7. Use a spatula to stir in the mixture the chocolate bark
  8. Butter & dust with almond flour a medium sized rectangular cake baking pan, or line it with baking sheet
  9. Pour the mixture in the baking pan
  10. Bake for 35 minutes at 180C
  11. For chocolate sauce: In a low heat saucepan melt the milk chocolate and the coconut oil for 5 minutes. Drizzle over the cake, and enjoy!

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