|Preparation time||15 min|
|Cooking time||35 min|
|Serving size||8 persons|
Also available in: Français
I have been using vegetables in my cake recipes for a few years now, especially to reduce the fat as well as the sugar content. In this recipe, I have used cooked beets (pureed) and a chocolate mixture without butter. It’s delicious, moist, fluffy, rich in chocolate and you can’t taste the beet. So if you liked my Chocolate zucchini cake with no butter or sugar, or my sweet potato brownies, or my chickpea chocolate chip cookies and my vegan chocolate mousse with aquafaba, then you should have a go at this one 🙂
List of ingredients
- 300 g (2 large ones) cooked beets (vacuum-packed, boiled or steamed beets)
- 200g baking chocolate (a bit more than 1 cup)
- 2 tbsp unsweetened cocoa powder
- 150 g (¾ cup) sugar or substitute (100 g / ½ cup is enough if you don’t like your cakes too sweet)
- 4 eggs
- 1 tsp of baking powder
- 1 pinch of fleur de sel
- 2 tsp of vanilla extract
- 80 g all-purpose flour (⅔ cup)
- 50 g ground almonds ( a bit more than ⅓ cup)
Steps for the recipe
- Puree the beets in a food processor
- Beat the eggs, sugar and vanilla in a bowl until fluffy then add the beet puree. Mix.
- Melt the chocolate (you can either use a Bain Marie or microwave) then let it cool down.
- Add the chocolate to the egg mixture.
- Add the ground almonds then add sifted flour, baking powder and cocoa powder. Finally add the fleur de sel.
- Stir well and pour into a non-stick or slightly greased cake pan (mine is 22 cm / 9 inches)
- Bake for 35 minutes at 180°C (350 F).
- Once your cake has cooled down, glaze it evenly with the rest of the chocolate.