Low-Calorie Chocolate Beetroot Loaf
Don't let the word "Beetroot" scare you off. This rich chocolate cake is lovely and sweet due to the beetroot, which also keeps it wonderfully moist - the healthiest chocolate treat, for chocolate lovers everywhere.
NUTRITIONAL INFO PER SERVE (12 serves)
167 Cal | 10g Fats | 20g Carbs | 3g Protein
INGREDIENTS
Cake:
4 tbsp. hot coffee
4 tbsp. coconut oil
180g raw beetroot, peeled, sliced
180ml almond milk, lukewarm
375g cocoa powder
1⁄2 tsp. salt
1 tsp. baking powder
3⁄4 tsp. baking soda
160g all-purpose flour
For the Icing:
100g 70% dark chocolate (traditional, dairy-free, or vegan)
1⁄3 cup + 1 tbsp. 100ml full-fat coconut milk, canned
STEP BY STEP
Heat the oven to 355°F(180°C). Line a loaf tin with baking paper.
Pour the hot coffee over the coconut oil to melt it.
Place the coffee mixture, sliced beetroot and lukewarm almond milk into a high-speed blender and blitz until smooth. Transfer the beetroot mixture to a large mixing bowl and stir in coconut sugar.
In a separate bowl, sift together the cocoa powder, salt, baking powder, baking soda and flour.
Fold the dry ingredients into the wet ingredients, mixing gently with a spoon. Once the mixture is smooth, transfer it to the prepared loaf tin.
Place the tin into the hot oven and bake for 55-60 minutes, until a toothpick inserted into the centre comes out clean. Remove the tin from the hot oven and set aside on a wire rack to cool completely before icing.
Make the frosting by breaking up the chocolate into small pieces and placing it in a large bowl.
Warm the coconut milk in a small pot until almost boiling. Pour it over the chopped chocolate and let it sit for 5 minutes. Stir the chocolate gently until it’s well combined, smooth and glossy. Set it aside to thicken before covering the top of the cake.
Keeps for up to 4 days in an airtight container.
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