Looks like Summer is over even if there is still one week until the official arrival of Autumn. I try to keep the summer vibes alive with the tips I share with you few weeks a go, but Barcelona in September is quite grey and rainy. Temperatures are still ok, around 25ºC but the luck of sunshine make me feel like if we were at the end of November!
I’ve been thinking about baking a beetroot cake for a while, but I felt never was the perfect occasion. We are just two at home and my boyfriend prefers cakes in a traditional way, packed with sugar and refined flours. He is classic with food although I have to recognize, he is trying hard, now he likes quinoa, whole-wheat pasta, brown and wild rice, zucchini, avocado or kale, and he loves blueberries. But with cakes is being more difficult… So it would be like baking just for myself, most of you would think, why not? And I sometimes do, I divide the ingredients to one egg, to make the smallest version, but many times I get lazy at it. What I love is baking and enjoying it with others, so I usually tend to put it back.
But last week, I finally decided to make it with the excuse of a dinner at my sister’s place. And guess who liked it?!?! Yeeees, with an extra topping of chocolate sauce but I knew he couldn’t say no to a chocolate cake.
It was so delicious, chocolaty and hearty that I made it again over the weekend for an improvised picnic at the beach, at the end we got a beautiful sunny Sunday.
About the cake, have I forgotten to tell you is super easy to make? It is totally fuss-less, you will require just one bowl, 5 minutes to mix and 30 minutes in the oven to bake.
Also is packed with good stuff for your body, chocolate is rich in magnesium, iron, copper and essential micronutrients for healthy and vitality. Beetroots are a high-antioxidant vegetable, they help the liver cells eliminate toxins and have anti-inflammatory properties, also they are super delicious and give an amazing purple colour to the cake. Almonds are packed with protein, healthy fats and a generous dose of vitamin E.
I would love to know if you try this recipe, so please, don’t forget to leave a comment or tag a photo #healthyforkful on Instagram!
Delicious and moist chocolate & beetroot cake with a beautiful garnet colour
- 160 g cooked beetroot
- 2 eggs
- 40 g coconut sugar
- 35 g raw cacao powder
- 40 g almond meal
- 50 g buckwheat flour
- 80 ml milk of your choice
- 6 g baking powder
- 60 g dark chocolate at least 70%
- 1 tablespoon coconut oil
- 1 teaspoon malt rice syrup
Preheat the oven at 160º. Grease a 18cm round mould or line it with parchment paper
In a food processor, blend the beetroot until smooth. If you don't have one just grate the beetroot very thinly.
Add eggs, sugar, cacao, almond meal, flour, milk and baking powder.
Pour the mixture in the prepared mould and bake for 20-30 minutes or until is cook in the middle. Remove from the oven and let it cool.
To make the sauce, just melt chocolate and coconut oil in a saucepan over a simmering water. Add the syrup and stir to combine.
Serve the chocolate & beetroot cake with the sauce.