Try this Chocolate Beet Cake recipe, or contribute your own.Suggest a better description
1. Preheat the oven to 355°. Lightly spray a 9 inch round springform cake tin with oil. Line the base and side with baking paper.
2. Whisk the cocoa and 1/4 cup hot water in a large bowl until smooth. Whisk in the maple syrup, stevia, eggs, canola spread and vanilla until combined. Stir in the beetroot.
3. Fold the flour through the beetroot mixture in two batches until combined. Spoon into the prepared tin and bake for 30 minutes or until a skewer inserted in the centre comes out clean.
4. Stand the cake in the tin for 5 minutes then transfer to a wire rack to cool completely.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 (902g)|
|Recipe Makes: 1|
|Calories from Fat: 1130 (44%)|
|Amt Per Serving||% DV|
|Total Fat 125.6g||167 %|
|Saturated Fat 38.8g||194 %|
|Monounsaturated Fat 53.5g|
|Polyunsanturated Fat 25.7g|
|Cholesterol 103.2mg||32 %|
|Sodium 4821.3mg||166 %|
|Potassium 1899mg||50 %|
|Total Carbohydrate 318g||94 %|
|Dietary Fiber 8.6g||35 %|
|Sugars, other 309.4g|
|Protein 47g||67 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 2582
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.