As mentioned in a previous post or two, I am rather partial to a bit of baking! My Instagram feed is literally full of baked goods and recently my attention was caught by a post by the wonderful @typeone_londoner (do follow her, she’s fab!) for a chocolate orange and beetroot cake. I therefore went to my local wholefoods, stocked up on ingredients and went about giving it a go for myself.
I lined up all my ingredients and set about creating a masterpiece…
The instructions called for three separate mixtures to be made before combining them to make the final mix.
The mix looked and felt very much like a normal cake mix including flour and butter (both absent from this recipe).
I then popped it in the pre-heated oven and patiently waited. Patience is very much a virtue with this one – it requires a full hour in the oven.
After an hour, I turned it out to cool and whilst this was happening, I made the icing and grated some decorative orange peel.
After waiting for it to completely cool, I drizzled with the icing, scattered the orange peel over the top and put the kettle on for an accompanying brew – I am English after all!
I am delighted to say that it was delicious (if I do say so myself!). I also took it in to work and didn’t tell anyone what was in it – it was all hoovered up before lunch and everyone was beyond surprised when I told them of it’s low carb, low sugar contents!
Here is the recipe and method – give it a go and let me know how you get on!
3 x small steamed beetroots
1 tsp vanilla essence
3 tbsp full fat greek yoghurt
150g ground almonds
1 tsp bicarbonate of soda
1 pinch of salt
50g raw cacao powder
75ml coconut oil
Zest of 1 orange
Juice of 1/2 orange
- Pre-heat the oven to 175 degrees.
- Grease and line a loaf cake tin.
- Mix the beetroot, vanilla essence and yoghurt together in a blender until completely smooth.
- In a separate bowl, combine the almonds and bicarbonate of soda with a pinch of salt and the grated orange rind.
- In a third bowl, weigh out the xylitol, cacao, eggs and melted coconut oil, whizz together until completely combined.
- Add the dry ingredients to the chocolate mixture and mix until combined.
- Add the beetroot and yoghurt mixture to the bowl and combine until smooth and airy.
- Pour the mixture in to the loaf tin and put in the centre of the pre-heated oven for 1 hour.
- Remove the cake from the oven and turn out on to a cooling rack.
- To make the icing, whizz up the xylitol in a blender until it turns in to a powder resembling icing sugar.
- Add the juice of 1/2 an orange to the xylitol powder and top up with water until you have the desired consistency required for drizzling!
- Grate some shavings of orange peel for decoration.
- Once the cake is completely cool, pour the icing over the top and sprinkle with the orange peel.
- Stand back and admire your handiwork before making a cup of tea, cutting yourself a wedge, and enjoying a guilt free treat!