This gluten free chocolate cake is so scrumptious it will have everyone coming back for more. High in fibre and low in saturated fat it's a healthy choice!
Peel and chop beetroot into quarters. Cook in a pot of boiling water until tender, about 5 minutes
Remove cooked beetroot from pot and set aside
Add dry ingredients to a food processor and blend on high until well mixed
Add cooked beetroot , orange zest, juice and blend until well mixed
Add eggs, two at a time, blending between adding the next two
Blend until only just mixed
Place in a 20cm oiled and lined, spring form cake tin
Bake in a moderate oven for 40 minutes or until cooked
Serve warm with a dollop of marscapone
Servings 12
- Amount Per Serving
- Calories 206
- % Daily Value *
- Total Fat 13.99g22%
- Saturated Fat 0.85g5%
- Sodium 248.84mg11%
- Total Carbohydrate 12.11g5%
- Dietary Fiber 2.90g12%
- Sugars 11.17g
- Protein 7.47g15%
- Vitamin A 0.16%
- Vitamin C 6.98%
- Calcium 7.15%
- Iron 5.94%
- Vitamin B12 0.0%
- Iodine 0.27%
- Magnesium 23.07%
- Zinc 12.25%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Peel and chop beetroot into quarters. Cook in a pot of boiling water until tender, about 5 minutes
Remove cooked beetroot from pot and set aside
Add dry ingredients to a food processor and blend on high until well mixed
Add cooked beetroot , orange zest, juice and blend until well mixed
Add eggs, two at a time, blending between adding the next two
Blend until only just mixed
Place in a 20cm oiled and lined, spring form cake tin
Bake in a moderate oven for 40 minutes or until cooked
Serve warm with a dollop of marscapone