Rich Chocolate Cake with Beetroot

Rich Chocolate Cake – delicious chocolate cake with beetroot which gives the cake a perfect bake without the need for butter and sugar. Delicious served with berries and a little light cream. 

Beetroot Chocolate Cake

I expect we have all heard of beetroot being used in chocolate cake, it sounds a unusual combination but it really does work.

I had some cooked beets in my fridge that really needed to be used up, I love buying the little vacuum packs of cooked beets at Costco as beetroot is a great ingredient for adding into salads, smoothies for the kids (yep you read that correctly) and one of my favourites in a sandwich with turkey slices and coleslaw (it’s divine). 

But in a chocolate cake – the beetroot has an amazing effect of giving the cake the perfect texture, especially when using oats instead of plain flour as I have here in this recipe.

Can I use raw beetroot?

I use the vacuum packed beetroots as it’s so quick and I always have it on hand. You can definitely use raw beetroot if that is all you have. It will just take a little longer to make, as you will need to peel and boil or steam the beetroot until cooked and fork tender, this will take about 30-45 minutes depending on the size of your beets. 

Drain all water and then you can use the cooked beets the same way as in this recipe. Also did you know you can eat the leaves/stem of the beets, just wash thoroughly, chop and saute up with some garlic and seasoning, just like you would Kale or Collard Greens. Most throw that part away, but why waste it?

Which Oats are best for this recipe?

I usually buy what are called rolled oats, they are just regular flakes of oats that have been rolled into smaller irregular sized pieces, which makes them quicker to cook.

However for this recipe with are roughly blending to a finer consistency, so you can actually use any oats. Just don’t use steel cut (pinhead or Irish oats) which is the whole grain usually as those won’t work in this recipe and take much longer to cook. 

Can I use Ready Brek?

Sometimes it can be tempting to save time and want to use Ready Brek instead of roughly blending oats, but there are a couple of things to bear in mind. Ready brek actually weighs slightly less than oats, because it is a mixture of oats, oat flour and vitamins, it’s a lot more processed than plain oats. So the bake is not quite the same, as because it weighs less you end up with more volume which then makes the quantity of wet ingredients off. For that reason I do not recommend it, as you will need to adjust the other stuff to get a correct bake. The texture for me is just not right either. I hate using Ready Brek in my American Pancakes – they are so much nicer in taste and texture when you use the real oats. 

Best Type of Blender?

This actually really doesn’t matter, you are only roughly blending the oats, they don’t need to be really really fine, so any blender will work, even a stick immersion blender or food processor. I have a Vitamix, which is amazing, but is pretty expensive and you certainly don’t have to have one of those, my little cheap stick blender works perfectly for this recipe. The Vitamix I got for smoothies and soups etc for the kids, as they love to make a homemade smoothie when they come in from school. 

Sides for Rich Chocolate Cake

I do recommend not skipping the little melted chocolate drizzle on the top, as it really adds to the whole cake. You can then enjoy it just as it is, it’s rather filling though and a great treat, so you may want to slice in half so you can make the most of it and have half of it earlier in the day and the other half later or you can even share it with someone else and count it as half a HEb and the syns. 

I decided to pair it with some light cream and defrosted frozen mixed berries – so yummy!! Kind of like a black forest cake.

If you are dairy free you can substitute the milk chocolate for dairy free chocolate chips and just serve with berries. 

More Dessert Recipes

Looking for some other dessert or cake recipes? Check out these

• BLUEBERRY OAT CRUMBLE BARS
• HEALTHIER APPLE AND SULTANA CAKE
• HOT CROSS BUNS RECIPE
• LEMON BLUEBERRY OAT PANCAKES
• CINNAMON ROLL BAKED OAT MUFFINS
• RASPBERRY AND WHITE CHOCOLATE BAKED OATS
• HEALTHY BANANA AND CHOCOLATE CHIP LOAF

or head on over to my Full Recipe Index with over 900 delicious Slimming World and Weight Watchers friendly recipes all fully searchable by meal type, ingredients, syn value and smart points etc

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Rich Chocolate Cake

Yield: SERVES 2

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Rich Chocolate Cake - delicious chocolate cake with the unusual ingredient of beetroot that gives the cake a perfect bake without the need for butter and sugar. Perfect served with berries and a little light cream. 

 

Print

Ingredients

• 80g of rolled oats - 2 HEb's
• 15g of pure cocoa powder
• 2 teaspoons of baking powder
• 5 tablespoons of Erythritol sweetener or use another similar sweetener of your choice
• pinch of salt
• 1 teaspoon of vanilla extract
• 150g of cooked beetroot, finely grated
• 3 tablespoons of almond milk (or use another milk of your choice)
• 2 large eggs
• 15g of milk chocolate chips
• cooking oil spray

Instructions

1. Preheat oven to 180c (fan 160c), 350f or gas mark 4
2. Place the oats in a blender or food processor and do a couple of pulses of the blade until roughly fine.
3. Add this to a bowl with the baking powder, pinch of salt, cocoa powder and erythritol sweetener and mix to combine.
4. Add in the grated cooked beetroot, eggs, vanilla extract and milk and fold until all combined.
5. Grease two small ovenproof dishes with cooking oil spray. I used round ones which were 4.5 inches.
6. Pour the batter equally into the dishes, place the dishes in a baking tray and fill the tray halfway with water.
7. Place the tray in the oven and bake for approx 35-40 minutes a skewer entered into the centre should come out clear when they are cooked.
8. Remove from oven and allow to cool slightly.
9. Add the chocolate chips to a bowl and microwave and 10 sec intervals until melted, add to a small ziplock bag and push the melted chocolate into one corner, snip of the corner with scissors and this will allow you to pipe the melted chocolate neatly over the top of the cake.
10. Serve and enjoy!! Perfect as it is or with some light cream and berries.

Notes

This recipe is gluten free, dairy free, vegetarian, Slimming World and Weight Watchers friendly

• Slimming World - 1 HEb and 3 syns per serving
• WW Green Smart Points - 9 per serving
• WW Blue Smart Points - 7 per serving
• WW Purple Smart Points - 3 per serving
• Gluten Free - use gluten free oats and baking powder
• Dairy Free - use dairy free chocolate chips

Smaller Cakes - add mixture to 4 smaller disher and make 4 cakes instead of 2, be aware that cooking time will be less. Works out as approx 5 syns per cake with chocolate drizzle when making 4 smaller cakes, if not including your Healthy Extra B choice

SUITABLE FOR FREEZING - I recommend freezing without the melted chocolate drizzle.

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Nutrition Information:

Yield: 2 Serving Size: 1 SERVING
Amount Per Serving: Calories: 323Total Fat: 10gSaturated Fat: 4gTrans Fat: 0gCholesterol: 188mgSodium: 692mgCarbohydrates: 44.7gFiber: 5.4gSugar: 10.1gProtein: 14g

Nutritional information, syn values, points etc are an estimate and is to be used for informational purposes only. Ingredients can vary greatly from brand to brand and therefore it would be impossible to give accurate information. It is always advised that you calculate by the ingredients you use.

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