Try this deliciously moist & healthy ginger beetroot chocolate cake! It is moist from the beetroot , ground almonds & sugar-free applesauce (no refined sugar added).
This cake is peppered with fresh root ginger & chunks of stem ginger to contrast with the depth of the cacao. To add to the nutritive content, I have added in goji berries, ground flaxseed & protein powder. (Pulsin soy-derived protein powder).
It is quick to make & freezes well too. It is lovely to have as an afternoon snack or as a post-gym snack on its own, or as a dessert served with cream (regular dairy cream or coconut cream) & perhaps a few blueberries.
Makes: approx 20-24 squares
Preparation time: 22-25 mins
Baking time: 30 mins
50g ground almonds
80g wholemeal flour or buckwheat flour
20g ground flaxseed
1 tsp baking powder
60g raw cacao powder
3 balls of stem ginger, cut into small chunks
2-2.5 cm piece fresh root ginger, finely grated
200g cooked beetroot (the non-pickled variety)
100g sugar-free apple sauce
115g honey or agave
1 tbsp coconut oil or rapeseed oil
3 large eggs or chia or flaxseed substitute
1/2 tsp salt
30g goji berries
2 tbsp protein powder (I use Pulsin’ Soy derived protein powder)
2 tbsp milk of choice (regular cow milk, almond milk & coconut work well)
Preheat oven to 200ºC, 170ºC Fan and line a 7.5″ X 11″ (19 X 27cm) rectangular baking tin with greaseproof paper & a little coconut oil spray.
Put the cooked beetroot, applesauce, oil, eggs, salt, goji berries & milk in a blender or food processor & whizz to combine. A fantastic deep pink fluid forms (see below!)
Add this beetroot mix to the dry mix & stir to form a cake batter.
Pour into the prepared lined tin & bake for 30 mins or until a skewer inserted into the middle of the cake comes out clean.
Allow to cool before cutting into squares. Enjoy!
Don’t forget you can find my favourite recipes in my FREE eBook here.