“Never trust a skinny baker” is no longer a thing. Yep, I just complimented myself (try it, it’s nice). Today I share with you my take on Jaime Oliver’s beetroot chocolate cake, only HEALTHY. I almost named it “holy crap” cake because “holy crap” were the initial words that escaped my mouth after taking my first mouthful. This cake is not only delicious but also highly nutritious. I mean, beetroot, avocado and banana? Come on! It’s basically salad but it tastes like heaven. You know what? I’mma eat the whole thing and not even bother claiming it an accident! #negativecalories #foodbaby
Sceptical about the fruit/vege and chocolate combination? If so, I’ve got two words for you: CARROT CAKE.
PS It’s naturally free from gluten, dairy and refined-sugar. And I’m pretty sure you can sub the eggs for about 4 tbsp apple sauce to make it vegan.
So go on, bake it! It’s SO easy and I guarantee your lover/kids/bff/mother will LOVE it and most importantly, benefit from it!
2 cups almond meal
2 cups raw beetroot, peeled and grated (WARNING: it’s a damn messy process)
1/2 cup oil (sunflower, coconut or olive)
3/4 cup raw cacao powder
1 cup coconut sugar (or 1/2 cup honey or maple syrup)
3 free range eggs
1 1/2 tsp baking soda
1 tsp apple cider vinegar
1/2 large avocado or 1 whole small avocado
1/4 cup cacao powder
2 tbsp honey or maple syrup
Preheat oven to 160 C
Simply blend cake ingredients in a food processor until smooth.
Pour into a greased cake tin and bake for 25-30 minutes.
When the fork comes out clean, remove from oven and allow to cool completely – hate this step, just cant wait.
Blend frosting ingredients in a food processor or blender until smooth.
Spread on top of cooled cake and decorate with whatever your heart desires – I used a flower and crushed hazelnuts.