256kcal
13g
1g
6g
9g
5g
34g
30mg
- 2 tbsp Flaxseed meal
- 6 tbsp Water
- 225g / 7.94oz self-raising Whole-wheat flour
- 65g / 2.29oz raw Cacao powder
- 1 tsp Vanilla extract
- 125ml / 4.23fl oz Maple syrup
- 125ml / 4.23fl oz Plant milk
- 80ml / 2.71fl oz melted Coconut oil
- 250g / 8.82oz cooked Beetroot
- 100g / 3.53oz chopped Dark chocolate
- 2 tbsp Coconut cream
1. Preheat the oven to 190°C (375°F).
2. Combine 2 tbsp Flaxseed meal with 6 tbsp Water and let set for 5 minutes.
3. In a large bowl, mix 225g / 7.94oz Whole-wheat flour, 65g / 2.29oz raw Cacao powder, and 1 tsp Vanilla extract. Add the flax eggs, 250g / 8.82oz cooked Beetroot, and 125ml / 4.23fl oz Maple syrup, and stir to combine.
4. Add 125ml / 4.23fl oz Plant milk and 80ml / 2.71fl oz melted Coconut oil, and stir well.
5. Pour the batter into a lined cake pan and bake for 40 minutes or until a skewer comes out clean. Cool slightly before transferring to a wire rack.
6. For the ganache, melt 100g / 3.53oz chopped Dark chocolate and 2 tbsp Coconut cream in a heatproof bowl over simmering water until smooth. Spread over the cake and decorate with beetroot powder if desired.
29% of RDI
72% of RDI
1% of RDI
1% of RDI
1% of RDI
72% of RDI
37% of RDI
For a healthier option, you can use whole wheat flour. Beetroot powder for decoration is optional.
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