June 16, 2013
Sweet Delights
1 Comment

Gluten Free, Fat Free, Beetroot Chocolate Cake

Hope we have all had a wonderful weekend. I had a lovely weekend back in the countryside celebrating my Mam’s birthday and feel refreshed ready for the week ahead.

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So in all special occasions, cake is a necessity. After skimming through the range of sugar and fat laden cakes in the supermarket, I realised I would be silly to not try making my own one. Alas in a mad frenzy I managed to whip this fat free, gluten free rich chocolate cake within the hour. I like to hope I tricked most people by not letting them into the secret ingredients until they had tried the cake.

IMG_7785 Similarly to my healthy interpretation of carrot cake, I replaced ingredients to reduce the fat and sugar content of the cake, while still trying to maintain the moisture of the sponge. I also incorporated beetroot into the sponge, which seemed a little strange, but it helped to add moisture and richness to the cake.

 Preparation: 20 minutes

Cooking: 30-35 minutes

Ingredients

Dark Chocolate Beetroot Sponge

¾ cup dark brown sugar

¾ cup sweetener

1 egg

4 egg whites

1 tspn vanilla extract

2 apples (peeled and cored)

1 tbspn honey

¼ cup unsweetened almond milk

250g cooked beetroot

½ cup unsweetened cocoa

2 cup oat flour (blended rolled oats)

1 tspn ground cinnamon

1 tspn baking powder

½ tspn bicarbonate soda

¼ cup unsweetened desiccated coconut

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Cream Cheese Frosting

1 tub of light cream cheese

1 tspn vanilla extract

1 tspn honey

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Method

1. Preheat the oven to 180 degrees C. Line baking tins with greaseproof paper or muffin tins if you are making cupcakes.

2. Start by making the applesauce so you can allow it to cool before adding into the mixture. Slice apples finely and cook slowly on the hob with a little water, letting the apples slowly reduce to a sauce. Leave to cool.

3. Beat egg and egg whites in a large mixing bowl. Gradually beat in the brown sugar, sweetener, applesauce, almond milk, honey and vanilla to a smooth consistency. Add in the finely chopped beetroot and cocoa.

4. Now to add in the dry ingredients. Fold in the oat flour (blended rolled oats) cinnamon, desiccated coconut, baking powder and bicarbonate of soda.

6. Bake in the oven for 30-35 minutes. To check when the cake is ready, insert a skewer or tooth pick in the center – if it comes out clean, its ready to cool, decorate and serve.

7. Beat the cream cheese; add the honey and vanilla to sweeten taste. Smooth across the cake and add grated chocolate to decorate. Enjoy! F x

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