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Preparation Time : 10
Cook Time : 35
Total Time : 45
1 cup wheat flour
1 cup cooked and grated beet
1/4 Cup honey
1/4 Cup olive oil
6 tablespoons maple syrup
4 tablespoons unsalted melted butter
1 teaspoon sprig natural borboun vanilla
1 teaspoon baking soda
1/4 tsp spoon sea salt
1/4 cup choco chips
In a bowl add maple syrup, Butter, Honey, olive oil and Beat with hand mixer on a low speed until combined.
Now add in the egg and Vanilla extract and beat on low speed until just combined.
In a separate bowl sift together wheat flour, baking soda, cocoa powder and salt and keep aside.
Now mix the dry ingredients into wet ingredientes in small batches and fold with the help of spatula.
Add in the choco chips and grated beets (drain the extra moisture) and fold in the batter with the help of spatula. Dont over mix the batter.
Preheat the oven for 180 degrees for 10 mins.
Grease the bundt cake pan and place butter paper and again grease it and sprinkle some cocoa powder. Keep it ready.
Pour the batter into the greased tin and bake at 180 degrees for 35 to 40 minutes until toothpick inserted comes out clean.
Let the cake come to room temperature before demoulding. Sprinkle some icing sugar for garnishing(optional)
Our healthy sugarless cocoa beet cake is ready
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