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Beetroot Cake w. Chocolate

Course Dessert
Calories 1620kcal

Ingredients

Beetroot cake w. chocolate

  • 50 g coconut oil
  • 100 g sugar 3/4 cup or 150 g dependent on your preferences and beets
  • 100 g dark chocolate (70%), chopped
  • 275 g raw beetroots, finely grated
  • 3 eggs
  • 150 g rolled oats
  • 2 tsp baking powder
  • 5 tbsp cocoa powder
  • 1/2 tsp vanilla extract or 1 vanilla bean
  • 2 tsp instant coffee/ or one espresso shot
  • a pinch salt

Instructions

  • Preheat oven to 350 F °/175 C
  • Peel and grate beetroot finely. Chop chocolate and melt it.
  • In a bowl combine coconut oil, eggs and sugar. Use a mixer to whisk it into a creamy texture and make sure all sugar crystals have been dissolved. In a blender or food processor blend the rolled oats to make a flour.
  • Add melted chocolate while you stir it into the mixture. Add grated beets, cocoa powder, coffee, salt, vanilla and baking powder. Mix well. Add ground oats as the last thing
  • Grease a bundt pan or another pan/tin, and if you like me have an old pan without any easy slip layer you could add grated coconut or cocoa powder to avoid the batter from sticking to the pan.
  • Bake in oven for approximately 25 minutes.

Notes

After baking this cake more than a few time (I really love it) I have found that the sweetness of the cake is very dependent on the sweetness from the beets. Sometimes the cake is not as sweet as I would like it. So I recommend you to add an extra 1/4 cup of  sugar if your beets are not too sweet or if you just generally like a cake that is sweeter than e.g. a fruit bread.

Nutrition

Calories: 1620kcal | Carbohydrates: 219g | Protein: 41g | Fat: 76g | Saturated Fat: 49g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 491mg | Sodium: 1051mg | Potassium: 1109mg | Fiber: 24g | Sugar: 102g | Vitamin A: 713IU | Calcium: 656mg | Iron: 13mg